Page 1003 - Bread News Today

Blogs are my favourite part of The Fresh Loaf. I'm delighted to participate in a community of knowledgeable bakers who inspire me. However, writing blogs is challenging because I need to think about "usability" from the readers' perspective. "Usability" means how easily an intended audience can process information to achieve their desired purpose. That purpose might be

Being considered as ‘wealthy’ in North Dakota might be easier than you think.

I recently got this book and am blown away. If his book on sourdough ("No. 4") is a serious piece of work - sourdough science and practice, with a wealth of recipes in 406 pages - this Almbackbuch is simply gorgeous, with background stories of his work with Roswitha Huber and others at her school in the alps, wheat, rye spelt and mixed breads (and a couple with specialty

Hi guys, I think this might have been covered before, if so, sorry for the repeat but hoping to get it diagnosed for a quick turnaround as I'm immediately making another large 13" pan loaf) or my wife to take up to her folks tomorrow.The pan was covered with foil and in addition, not sure why except I was smelling too much roasting aroma on a 4-hour bake so I also drenched my

I accidentally substantially overshot the hydration when attempting to improve on prior attempts at Hamelman's Vermont Sourdough. I'm interested in expert interpretations of my generally favorable results. My error was that I accidentally added the quantity of water for the 125% levain build (6 oz) a second time when mixing the final dough, resulting in a total hydration of

This year with CLAS! Will bring the treats to work tomorrow.Here is the dough formula: https://fgbc.dk/2blkFor the filling I found milled and steamed poppy seeds here - Dampfmohn (pricey, but saves a trip to Germany to buy ready made filling, or saves lots of hard manual work with a pestle and mortar). So just boiled those with milk, honey, lemon zest and raisins the day

I’ve never made hot cross buns before and have only had supermarket ones that I never liked. Having a new appreciation for candied peel I decided that I would try my hand at developing a formula for a sourdough 100% whole wheat version. This is my 1.0 version and first try at them. 35FDDE84-30F2-43CE-8739-5F128555B4E5.jpeg For 9 buns in a 9 x 9” square pan Add zest of one

We've been discussing flourless starters of various kinds in another thread and Mariana brought up flourless sourdough starters. I'm going to move the discussion over here so I don't have to keep searching for her comments.First I'll quote comments from Mariana.I prefer other flour based sourdough starters. But I love flourless sourdough starters. They are the greatest,

As of Oct 19, 2020. This will only last a few days at most. Maybe only a day.The Sourdough School, by Vanessa Kimbell, US $.99 in Kindle format.This is such a deal, I gave it its own post. My regular Kindle discount notices are in comments at: https://www.thefreshloaf.com/node/66005/free-or-discounted-kindle-bread-books-2I think this is a GREAT deal for a book of this high

This energy-sustaining bread makes beautiful toast.