Page 1001 - Bread News Today

I have a question about the use of barley malt in recipes in Stanley Ginsberg's The Rye Baker. Several recipes use malt powder but only two of them state whether the malt is diastatic or non-diastatic. The description of the East Berlin Malt Rye describes the use of dark barley malt (120° Lovibond) and the Belarusian Sweet Rye specifies diastatic malt powder.However, the Minsk

A few days ago, @pul posted some lovely pics of creamy, yellow semola loaves that reminded me of the community bake of a year or so ago and my good results from that exploration. ...which got me ruminating and scheming on following @pul's lead.So down the rabbit hole of @dmsnyder's, @Franko's and @dabrownman's meanderings on Pane Tipo Altamura I dropped, deciding eventually to

Milk bread at its best is soft and almost sweet, with a wispy, ethereal texture.

Yesterday I was prowling little markets on Parliament St. in TO and came across a shop with a bunch of Sri Lankan stuff. They had bags of steamed rice flour, amongst many other things.I did a little digging but didn't find much about it. I guess steaming kills microbes and denatures enzymes but I saw other claims about reducing clumping and increasing viscosity in batters... I

Hi, New Bread machine user here. Can any one recc: various milk white bread, buttery sweet white bread, rye, and sift wheat recipes ( the latter similar to Pepperidge Farms light style, “Sioft Wheat, and “7 Grain” low calorie breads? Thanks.

Not sure if this exists, but if it does, I'd like to know where I can get such a thing!So, to clarify: obviously my scales have a tare button, and obviously I'd normally put on a bowl, zero them, then start weighing.Periodically though it would be useful to put something on the scales and see what it weighs, minus the vessel it's already in.

Hi folks, I have a bag of sprouted light buckwheat flour which I haven’t used yet but I’m hoping to use to bake some sourdough bread. Given that this is a sprouted flour with active enzymes, how best to you think I should use this to its best advantage? I originally was thinking of using buckwheat with its low gluten as a soaker or scald. But given the activated enzymes from

Hey Forum,I'm new here, so apologies for maybe not posting in the appropriate section.I've been operating a small sourdough bread baking business and so far using only a normal kitchen oven. The results were great, but volume-wise I was not happy since I wanted to expand.Usually my breads were baked on a steel, using boiling water in pan to generate steam. The breads were well

I have had another crack at the Red Wheat adjusting the yeast and also the water using part of the allocation to assist in the liquidisation of the sprouted Red Wheat. as it turned out i added 40g more water during the mix! The yeast came down to just 3g which is 0.77% of the formula and was more than adequate and the dough had a BF of 2.5 hours. i did do an Autolyse where the

Hi all,Looking for some advice here re chaff/husk on wheat berries to be milled at home. Thanks in advance!I've been buying whole wheat berries for about a year to mill fresh in a Mockmill 100. I've ordered from Breadtopia or purchased at my local coop, and the berries always come clean, without rocks, impurities, or hulls.I recently ordered Red Fife berries from a local