Page 1026 - Bread News Today

Hi, does anyone know this frisian rye bread? It looks very much like pumpernickel made with all shchrot/groats: http://www.hyfoma.com/en/content/food-branches-processing-manufacturing/bakery/bread/rye-bread/ How does it taste? Any experience? Thanks.

Hi All I am hoping someone can help me get my head around the following concept:If I maintain my starter at a constant temperature (say, 20c), I understand that I am creating a population of bacteria, yeast etc that thrives at that temperature. So, is changing the environment of my starter (e.g throwing it into a batch of dough at a different temperature) likely to kill off a

I have found that I rarely use my Ankarsrum (crème color) mixer. It is overkill for what I need. I have used it maybe 5 times since I purchased it a year ago. I am also selling a Le Creuset Dutch Oven (blue with stainless steel knob). I bought this with the intention of cooking sourdough in it, but it was so expensive that I didn’t want to risk crazing so I bought a cheaper

This is a recipe in Hamelman's Bread (3rd Ed.). It was a straight forward bake and had a very nice sour apple aroma during the bake. Haven't had a chance to slice it yet, but will have some in the morning for breakfast. Recipe calls for Medium Rye, but says that Whole Rye can be substituted. I proofed this seem side down for the natural score look.Makes one loaf...Total

Not bread related, but thought this would be a good group to ask.Has anyone ever used sauerkraut from a previous batch to seed or kickstart fermentation on the next batch?I'm on my last jar and need to get the next batch going. The jar has been refrigerated since finishing fermentation about 8-10 weeks ago. Still looks and tastes great. Just not sure how much bacteria survives

I am not asking "what should I do?" so I think there is no need for feeding schedule, temperatures and stuff.Loose starter, stirred every 2-3 days, been going well for 3 months in winter, but now it's getting warmer.Is this yeast under nitrogen stress or... mold?! It isn't fuzzy enough to be mold.

This is the easiest (from a lazy person's pov: me) sourdough bread! I've made the yeasted version of pain brié multiple times and have always wondered, using the old dough method (Pâte fermentée) must've been the only way considering no commercial yeast (discovered mid-1800's) was available as far back as the 14th century when such breads were made. So, I prepared a stiff

I regularly bake yeast and sourdough bread. I noticed that whenever I pick up new recipe, there is the same problem. for example, my regular yeast ciabatta recipe calls for 75-80% hydration. However, if I use that, I get a puddle of dough and flat bread. Taste is fine, crust is fine, but flat. I modified it to 65% and now the bread has nice rise but the taste is not the

I have a Hobart N50 mixer that I have started work on, I am basically waiting on two small parts (a screw and a nut actually) from PartsTown and I can put it back together. I would like to do a straight up trade of the Hobart N50 with an Ankarsrum 6230 (current model), with all of it's accessories. I can provide pictures if there is any interest.

;The current consensus is that, when using a mixer, bassinage should be added in a trickle so that the dough stays cohesive and doesn't spread out and "squelch".So I started adding it with a squeezy dropper bottle. This worked well but was a bit tedious, especially when there was a lot to add.Then I thought "what I need is a little peristaltic pump". So here it is: a 12 volt