Page 1019 - Bread News Today

This is my second attempt at home solod (unroasted this time). Soak and sprout rye until the sprout length is equal to the length of the rye berryKeep solod in mini incubator at 105 F for 6 days (1st day in multi-cooker before moving to incubator)Partially dry slowly on baking sheet at 115F, then overnight in strainer with fanGrind with mortar and pestleI stopped it after 6

Panic. Visitors coming, cinnamon buns requested, but I've run out of eggs. Would it be OK to just sub more milk and yeast?

Hello, friends. I am poised to start a high (very high) percentage rye sandwich bread bake. I Have this malted rye that was meant for another bake, back when I was baking through the rye baker book. It is over two years old. How would I incorporate this into a formula? Thanks for any advice you can offer. I don't even remember what bread I was going to bake with this.1. Grind

Following his recommendation to bring the pH of the mash

I'm fairly new to bread making but I'm having problems getting the dough to rise and form. I'm doing as plain of a recipe as possible, creating toast bread (called formfranska in swedish but couldn't find a good enough translation) I've uped the recipe a few times, adding more yeast, more milk, more flour and sure, the bread does indeed become bigger and in sort of the form

Hi,I recently moved into a house that has a cheap gas oven -- cheapest modern oven I've ever seen. It has no light inside (or clock, timer, etc.)I am a long-time bread baker and have always relied on the oven light bulb during cold months to help bread rise. I can't do that anymore and it's seriously impacting my winter bread making.What I've done to compensate is turn on the

Just returned from a few weeks in San Blas, Mexico. Lovely little coastal village with great fishing and bird watching. Not to mention the perfect weather. I took my sourdough starter and some of my SAF instant yeast to bake while I was there. For some reason my bread wouldn't brown. I used the local flour, harina de trigo, with my starter and local salt but I couldn't get the

I've been baking sourdough loaves off and on for 5+ years now and lurking on this forum. Started with the Tartine book and quickly moved to mostly baking Maurizio's excellent recipes. There has been a slow accumulation of experience and dare I say skill. But in the last ten days or so, I feel like I've had a major bump due to two aha moments - both thanks to you lovely people.

Hi, If you know where I can buy it in the U.S., please let me know. Thx,Yippee

HI! I am a complete beginner to sourdough baking and as the title suggests, I am having a couple of “complications” with my starter… He’s 9 days old today and I will first try to explain my process for establishing it. I’ve been feeding him every 24h as per the instructions I’ve been following.Day 1100g of rye flour and 150g of lukewarm water. By the next day, he had developed