Page 1008 - Bread News Today

Hi Community,First off, what a fantastic resource and community y'all are. Newbie here, and I almost instantly fell down the Panettone rabbit hole. I started in January and finally, FINALLY, this week I have a panettone that is beginning to resemble the image I had in my mind. I read so many past blog posts (especially Susan and MWilson) and consulted many, many recipes

Since having to clear my kitchen sink drain line twice, I starter cleaning my tools in a bucket. Once the bake is finished the cleaning water to thrown out into my yard. To my surprise I noticed fermentation in the cleaning bucket.Debra has told me through the years that bakers who bake often have homes full of microbes.

I've been learning a lot from Peter Reinhart for the past few years and some from Ken Forkish.Recently I got a hold of Jeffrey Hamelman's book titled Bread (2nd edition). I have been reading through it and noticed that he never mentions instructions such as allowing the dough to double in bulk or taking the temperature of a loaf so that it reaches a specific degree before

This is my third attempt at pumpernickel and, while more edible than its predecessors, it's still coming out very badly. Initially, my main issue was just a temperature problem with the oven, but now that that's resolved, it's clear that I have a different problem.The dough was 100% hydration and contained nothing but coarse rye flour, water, salt, and sourdough starter. I

Arnaud Szalies says flour prices have risen by 30% in three weeks. Experts warn this could only be the beginning.

There is a new, fun documentary on Youtube by TONIC on the New Haven Pizzerias Pepe's, Sally's and ModernIt's an interesting history of how Apizza and New Haven style become what it is today !

Dan's recent questions, and all of the recent discussions about yeast water have made me think of ways of making it more reliable.With a double build preferment, as was done in the Swiss Farmhouse community bake, yeast water breads can be reliable. We end up waiting to see if the first build of preferments starts to increase in size and show all the signs of active yeast

I'm been a member here for years and I've never had any problem logging in. This time I had to solve 10 captchas twice, yes 20 of those damn things.What's up with that ?Is the site suddenly having spam problems or something ?

Hi, we're a small wholesale bakery on the Isle of Man. We're getting busy quite quicky so I'm looking for bakery production software to help with customer orders and invoicing. I'm currently doing hand written delivery notes and then manually entering these into an invoice at the end of the month. It took eight hours last month and is killing me!Does anyone have any hands on

Having watched this eye-opening video (9:16-26:40) I decided to give it a go making 'sourwort' at the lower temperature of 90F instead of my usual 110F. Sourwort Specs500g water; 150g cracked rye malt; 3.8g (1tsp) ACV5%Souring Temp 90F; Time 38 hours; Anaerobic (CO2 purged) In comparison, the 90F-sour came out still with the characteristic sour apples smell and taste but more