Page 1017 - Bread News Today

I've kneaded by hand so far but difficult to knead large batches.The most I would make is enough dough for approximately 4-5 average-sized loaves of bread?Mixers seem to have 4.5 to 6 quart bowls... any recommendations from experience? (any other advice also welcomed!)

Does anyone know where I can buy fresh (cake) yeast.

I searched and read all the posts about oil sprayers, Most are old or very old and only most suggest the "Misto" sprayer.They may have been better a few years ago. The two I am returning splatters anything thicker than water.So what is an pure amateur dabbling in this hobby cause I have a good mixer suppose to use?Thanks,

Very nice bread, completed from converting the wheat sourdough starter to an active rye starter to out of the oven in less than 12 hours. The bread is soft and mildly sweet. The perfect vehicle for a nice spreadable butter, low lighting, and conversation! The flour makeup for this bake (for all intents and purposes) checks all the boxes for the C.B. clocking in at 48.3% whole

Hey everyone! I'm new here and new to making sourdough / bread in general. I've decided to make a sourdough starter and am on day 5 so far of it and have run into an issue with it. I've got 2 starters going, one whole wheat born and bread, the other whole wheat when it was initially started then fed all purpose bread flour. On day 3 both starters rose to about 2.5 times its

As of late my baking endeavors have focused on breads without sour flavors.

RCL Foods says the disruption of grain exports from Ukraine and Russia will hit supplies, particularly for dependent countries like South Africa.

Hello, With all the newly found free time I have found myself with, I have been trying some new bread recipes and methods (I started sourdough bread making a few months ago so I am still new!). I recently purchased "The Sourdough School" by Vanessa Kimbell, her recipe for classic sourdough with a higher hydration calls for non-diastic malt. I cannot find this anywhere

Anyone knows of a better mini loaf pan than the one linked below?AmazonSmile: pullman loaf pan Mini Loaf Pan , Nonstick Loaf Pan, Aluminized Steel Bread Toast Mold With Cover, 4.5 IN Gold 0.55Lb: Home & Kitchen

I am not sure what to think of this sandwich rye loaf. Honestly, I am disappointed. That being said, the hard crust and dense yet soft crumb taste so good with a pad of butter. At 79% whole rye, not a brick at all. Please see below, I posted some photos of my method as well as my doctored formula. The link to the translatable original formula is also included. I am always open