Page 1006 - Bread News Today

It prooves that making sourwort can be a very forgiving and versatile job. Just out of curiosity, I lowered the temperature from 90F even further down to 86F and shortened the souring time from 36-48 hours down to only 24h. Just to keep my baking notes in order and not mix up things, jars and what else, I labeled this sour version as "v.086.24". That is to remind me that I

I've been making baguettes, practicing my technique and thought I should put together some homemade Brie to have with them. Yesterday was my first attempt at Brie cheese and so far they look pretty good - the little cheeses could stand to be thicker, that will happen when we add more holes to the small brie molds so they drain better and can handle more curds. The large wheel

This bread was the talk of the BA office for a few months (in the best possible way). Some quick tips: Use the ripest bananas possible and tent the bread with foil if it’s browning too quickly.

I've just received my 1st Breadtopia order. I bought some spelt and khorasan (kamut) flours to try.Initially in a multigrain bread.How much should I substitute for AP and is there a change in liquid to think about with either?

Hi,I am in culinary school and learning to bake bread. This site looks so helpful - I'm happy I found it! One challenge I have is baking the breads I learn in my culinary lab classes (that are fully equipped with commercial ovens with steamers) at home in my own oven. I did peruse the Gear/Baking Equipment forum topic and I will probably try baking bread using an upside down

Tomorrow is Pie Day 3.14, what do you have prepared to celebrate? Instead of a double crusted pie I decided to bake a tart today (Pie day minus 1 = 3.13 ). The lemons looked really good yesterday at the market so decided upon a lemon tart which uses a pate sucrée pasty.I like an extra lemony and tart curd so my curd has a bit more lemon zest and a bit less sugar than I usually

HI All,I did a quick search and saw a similar question back in February- I just want to confirm, as I have not had this issue previously when I made my original starter (which I accidentally BAKED three years ago). I have a starter which was going nicely at first- then it stalled out- but much later in the game- it stalled out about 10 days in. I started with rye flour/water

I should have paid attention to this all along, but it just came to me…For anyone that cooks two loaves at once…The wall of the oven maintains heat more than the center of the oven during the first 20 minutes without convection on. During that time, do you have the bloom facing the wall and opening away from it like this photo, or the other way around. Has anyone ever messed

I read but I don't always retain. I'm sure this was all discovered long ago and I am just "rediscovering" it now.I usually machine mix my dough for about 10 minutes total, on speed 1 or 2 on Wifey's ancient Kitchen Aid mixer.

I am presenting this bake of my 3.0 version of this bread to show how it does without any added VWG. As I suspected the VWG really helps with getting the super tall loaf that I love seeing. Without the VWG, the loaf is a normal profile, neither tall nor short. I’m not mad at it. It’s good to know that VWG isn’t absolutely required.I B714E8EA-29E9-46C3-A4B0-209AE75A0FDB.jpeg