Page 1028 - Bread News Today

Hi everyone - I recently made this bread, which I believe I first read about on this forum:https://breadtopia.com/toasted-buckwheat-porridge-sourdough-bread/Wanted to share my experience and see if anyone has any tips. First, I am a pretty experience sourdough baker at this point, but have mostly stuck to traditional country-style loaves, like Tartine, FWSY, etc. For the last

We downsized and moved into a three bedroom Condo at the beginning of the year. Some of the appliances needed to be replaced and we ordered a new Cafe (GE brand) microwave and 30 inch slide in range back in November . The range was subject to supply change difficulties and did not arrive until last week. I baked my first sourdough loaves yesterday and was disappointed that

I liked the simplicity of the recipe: https://forgottencookery.wordpress.com/2018/09/04/frisian-rye-bread/I made my own coarse rye meal by pulsing rye grains in the blender. The result was very uneven, with a whole spectrum from almost intact grains to dusty flour. I didn't have any syrup, so I substituted honey. I soaked the mixture about 4 hours in a nice warm spot. Then I

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I had to discard my sourdough due to the long-term trip and restarted the whole thing, so I have a reasonably new sourdough that I made ~15 days ago.The sourdough reaction is excellent, it becomes double as usual, and I use King Arthur Organic Whole Wheat Flour.All looks good, but as you see below, except the texture and taste. It is too tight and kind of a like wet cake.

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Hi All, I have spent the past 9 years perfecting all of my baking to accommodate my son’s severe food allergies.He recently passed a baked milk challenge and I am to bake cakes with at least 1 cup of milk in it. Unfortunately I cannot use eggs because he is allergic to them. I have spent the past week trying to make a moist cake that has milk and no eggs in it. I have had no

The “Lattice Braid”, when developed into a loaf gives you a plait that has great looks, volume, and a scrumptious inside.From the book: "The Art of Braiding Bread"https://myfoodaddress.blogspot.com/

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RECIPEMoist and delicious banana bread recipe. Easy to make, no need for a mixer! Ripe bananas, butter, sugar, egg, vanilla, baking soda, and flour.IngredientsRipe bananas 2-3Butter 1/3 cupBaking soda ½ tspSalt 1 pinchSugar 3/4 cup Large...