Page 1027 - Bread News Today

I have recently purchased James Mortonsbook super sourdough and have started making the starter. On day 4 there appears to be white mould on the sides of the container where some of the starter has climbed to after stirring. Is this normal?

It doesnt have to be all or nothing. We dont have to go all in on modern appliances and approaches.

I'm new to sourdough baking; I have been baking OK yeasted breads, with a high percentage of whole grains and correspondingly high hydration,since before the pandemic; they are OK, sometimes pretty good. Now I am trying to use a 100% rye starter, Nearly all the breads collapse into very tasty frisbees. I have been reducing the whole grains and hydration, and using high gluten

This time I prepared 'flas' using spelt malt (by BestMalz) instead of the usual rye (just trying different malts): Yield: 419g, color: beige (rye turns out darker brown/caramel), taste: less green-apple (rye) and more earthy/wheaty, pH: same as rye 3.6-3.8 Bread Formula200 flour (bread 13-14%)90 water60 spelt flas1.6 instant dry yeast4 salt+15 wheat bran (soaked in the fridge

Peter Reinhart's NY Deli Rye! I have been baking this for years, but in the past always as a free standing loaf. For the first time I baked it off in a loaf pan and LOVE the result!I did have to increase the bake time somewhat. My old GE electric oven blew the oven burner on Boxing Day and the part is no longer available. Sooo, I had to buy a new oven a high end GE Profile

Hi all,My brother recently got a dal / lentil grinder for dosas. For those not familiar, apparently the technique for making dosas is to soak the dal, and then grind the wet dal into a paste of sorts, which is then fermented…well that recipe is a whole other cool story. But what really caught my attention was the wet grinder — I looked inside and it was basically a flour

InspirationLava cakes seem to be trendy for Valentine's day. This is more of a little chocolate cake with a slightly crisp shell and molten (but not flowing) orange citrus chocolate ganache centre. These cakes are mostly chocolate... so I wouldn't rely on chips for the cake or Lindor fillings to replace the ganache as suggested in the original. Blech! Give me deep chocolate,

Hi Complete amateur here so please excuse the newbie question, but is plain / all-purpose flour supposed to be pure white, or is it normal to contain some specks? You can't immediately detect it with the naked eye, but under light and maybe the macro function on a phone, you can see there's finely milled black / brown specks. It's as if you added a teaspoon of finely ground

Wellcome from Chapel Hill, NC, home of the Tar Hills (no one quite knows why they are called that)!I am finding a myriad of recipes for pizza dough, so that is not an issue. All the directions so far, except that put forth by Jack the Baker (YouTube) say to put the pizza directly on the hot pizza stone in the oven. Jack, however, advises putting the pizza first on parchment

Seven pizza ball batch ea, @ 550g. That translates to, 3,853g of dough. For the Americans slow to assimilate, 136 oz. Smile...