Page 1009 - Bread News Today

To learn more about concentrated lactic acid sourdough (CLAS), please see here and here. Easy peasy Kimchi! Quarter the Napa (~1.3kg) and loosen/separate each layer. Brine the Napa.I re-use the sauerkraut juice that I started with 3% sugar, 2.5% salt, 3% CLAS (whole rye flour + water), and 3% fresh whole rye flour. Select the "yogurt" function on the Instant Pot, soak the Napa

Hello bakers!i am running a small micro bakery from home and doing all my order planning and daily schedules in spreadsheets for now but am running into issues and the whole thing is not very safe (in terms of me making computation mistakes).For the moment i have:> a tab with weekly orders per bread and per client> a tab with refreshments based on tomorrow's production needs>

Bread is essential when you're waiting for a meal at a restaurant.

In a small jar I put a handful of raisins, a handful of dried sd rye cubes and some lukewarm water. I let it ferment in a lukewarm spot for 3 days. Third day evening, I added water to volume of 650ml. I fed it with a couple tablespoons of rye flour. In the morning I added more flour, to the consistency of pancake batter. It fermented about 5 hours, then started collapsing. At

0 im not going to get into intelligence but the presidents intention of sending u.s. military to fight in ukraine against russia has not changed. >> even if there is a chemical weapons attack, the calculus will not change? i want to be clear what the response would be. >> we are conveying to all of you what the capabilities are. the steps they have taken in past. the president and our nato partners have not changed their assessment about their plans to send u.s. troops in. >> president biden let...

Time to replenish the freezer back up bread.The last for the Baguettes.

KA at one time sold a 10 oz. bag of pumpernickel artisan bread flavor. I'm afraid they no longer carry this product and was wondering if anyone might know of a substitute source for this product?

My last post here was over 5 years ago, which is just about when I opened my own business. Go figure! So I'm getting back into baking, finally. I'm hoping to run a few things by y'all and get some feedback on where I went wrong.My sourdough starter is still alive, but I thought for my first loaf back I'd stick with commercial yeast. I used a recipe that called for a 225g of

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This past weekend's bake was a new technique for me and I think it worked out pretty well. The recipe is Oatmeal Bread from Bread (3rd Ed.). I've made single loaves of this bread a couple of times, but it was always made straight through from start to finish. This weekend was busy, so I did the mix on early Sunday morning and then followed Jeffrey Hamelman's recommendation to