Page 1021 - Bread News Today

Hello from North CarolinaWell, my wife and I disagree. I like my bread as the original recipe (F, W, Y). She would like it with some sweetness. For 500 Gm flour batch, how much sugar would you recommend to add a hint of sweetness?

Hello TFL! It's been a long time since I posted here. I was perusing around and noticed that rye bread is the theme of the season. I happen to be developing a rye-style gluten-free bread so I thought I'd share it here and see what people think.

Rick Martinez wants to know: Why have a chocolate- or vanilla-flavored concha when you can have both in this New York–inspired twist on the classic Mexican sweet bread?

Does a maintenance feeding ratio of 1:1:1 vs 1:2:2 or any other ratio make any difference to the starter? As an example, after doing a bake there's maybe 10g of starter remaining. I need 227g of starter for another bake. Does adding 110g of water and 110g of flour have any undesirable affect on the starter for the next bake??

Lebanon relies on Ukraine for the majority of its wheat supply. Strained trade could put the country in deeper crisis.

Good morning! I took the plunge and ordered a Bread Stone 950 B Raised. The oven is finally here and the moving company wants to deliver it yesterday. Problem is they only do curbside delivery. I cannot find a mover with a forklift to get it up the driveway to the backyard. The oven is on a cart with heavy duty casters, so does anyone know if this can be pushed up a slight

My first rye starter was never very active. I tried to perk it up with different refresh feeding ratios and keeping it warm in the proofer, but I managed to kill it dead.So I tried again from scratch, using the directions from "The Rye Baker": 70g rye flour (I used whole rye) + 70g water 105 F/ 41 C, then leave in a covered jar at room temp 68 - 72 F.

Day before, afternoon:2 cups whole grain rye flour, 1 teaspoon of rye starter from the fridge, enough water to form a ball of dough; cover and leave to ferment in a lukewarm spot Baking day, late morning:All preferment, 2 cups whole wheat flour, 2 cups whole rye flour, enough water to form very soft dough, salt to taste (around 2-2½ teaspoons), favorite seeds (flax, etc.)Let

No secret I love barley flour in my bakes. It's just a flavor I enjoy. This bake is based on a recipe in The Finnish Cookbook by Beatrice Ojakangas. I converted from volume to weight as best I could and took a few liberties.1) I replace half the rye flour with rye chops2) I added a YW pre-ferment that incorporated all the rye flour and the other half of the barley flour3) I

I roasted 100g of each rye, barley and soft wheat. Final weight after roasting was 262gFirst project is homemade Polish style small beer (podpiwek)Podpiwek recipe:80g roasted grain, coarsely ground20g any dark barley malt, crushed 200g sugar20ml lemon juiceOptionally, small handful of hops and/or orange peel10-15 untreated raisins ¼-½ teaspoon dry yeast1 gallon of waterBring