Page 1005 - Bread News Today

Hello to everyone here. I am an ordinary person who has always made their own bread, rather than buy it in the store. My uncle taught me when I was young, a long time ago. Very few people know that I make my own bread. Nobody ever asks, "Where do you get bread?"I never connected with anyone who makes their own bread, other than family. I own a few books on bread making and

Hello everyone. I am in the process of converting all my recipes from commercial yeast to sour dough. I strive to eliminate yeast 100% if possible. That includes breads, rolls, snacks, flour confectionery, viennoiserie, the lot (on the post pic is sourdough tahini pie). The climate here (Eastern Mediterranean) facilitates my endeavours. What needs to be addressed now is how to

I made brioche buns and smaller loaves of sourdough recently. Smaller bakes are fun! Instead of my usual braided loaves, the brioche with sourdough discard and Tangzhong were made into little buns (or pastries). These were not 2:1 or 3:2 (flour:butter) brioche; 50-70% butter versions. I used just 30% eggs, 30% butter which came out soft and buttery, thanks to the use of

Ingredients:350g self-raising floura pinch of salt102g golden caster sugar 4 tablespoon ground ginger 1 teaspoon bicarbonate of soda115g unsalted butter80g golden syrup1 large egg, beatenpinch of black peper if u want spicy cookiesDirections:Sift the flour into a mixing bowl with the salt, sugar, ginger and bicarbonate of soda. Put the butter and golden syrup in a small

Gone over a bazillion times I know.me included.but .....my sponge is slow to rise. 100% hydration AP flour. Takes usually 2 or 3 feeds, 35g each.1st one takes about 6 hrs to move.2nd about 4 hrs. 3rd about 1 - 2 hrs.Mostly, I suspect, coz I don't bake that often.

Hello all you fine bakers! I experienced unfamiliar behaviour from my starter last week and I thought I'd pick your brains if I could.When I started my sourdough journey, I basically made the same loaf approximately 12 times before I finally got it right. (Tartine basic country loaf). I've made it 3-4 times in a row now and it always comes out great, great crumb, great rise,

Bennie started it with his lemon love! This is a mixed up crust with YW SD whole wheat and a bit of T65 and the rest AP. Toppings are mozzarella and Parmesan and black olive tapenade with pepperoni and homemade sauce.

Whilst Tangzhonging flour for last Saturday evening’s 50% ww pizza doughs, it occurred to me that they will take a hydration hit from the water evaporating out of that there saucepan. So I weighed the finished tz product and added the amount of vaporized H2O back to the dough at mixing. Made for a couple of fine and tender-crusted pies.But I wonder: Do tz aficionados

Hello everyone.My name is Aya and I am a food technology in a major bakery.We make golden and white bread crumbs. For over 3 years now, I have a technology problem that only the white bread crumbs get stale and even reminiscent of oxidation. the golden bread crumbs have peprika extract that Probably hiding the uncharacteristic scent cause paprika is kind of anti-oxidation. At

I'm trying to recreate a activated seed loaf made by a bakery that's going out of business. The loaf is claimed to be yeast-free, but I think given its openess and texture is probably sourdough, and no other rising agents are on the label.I started by adding equal quantities of sesame, sunflower, flax, pumpkin seeds and buckwheat to water, leaving it to soak for about 6hrs,