Page 1030 - Bread News Today

Posted a version of this in the past. New improved and updated. Stunning flavor profile and tender crumb. I feed my white YW starter and have it bubbling and super active before using. I don’t keep a discard so always make the “ quick” bread in a regular sourdough fashion . Added chopped candied ginger and a heaping TB fresh ground cardamom . Chopped home canned green rhubarb

When I first joined this Site, I was making some interesting breads and mentioned that we were having company over for dinner for a German Dining Fare. My girlfriend, who I do refer to as "The Beautiful Countess Marina", or usually "The Countess", for short, is German, she grew up there and only moved to America when she was 19.

Hi everyone - hope everyone is doing well in these covid times. I am still baking but not as much as I used to. Recently I was able to purchase some french T65 flour and thought I would give it a go. I don’t often make baguettes either and my efforts to date are average to say the least 🤣. Any way I am excited to try this flour out and after a quick look at past posts I have a

Previously there have been posts regarding GavinC lamenting the fact that there was a lack of different wheat varieties available in Australia, this was followed up by JonJ from South Africa with an article on an Australian farmer growing Red Wheat, it was a very interesting article and the best thing was it was being done here in Western Australia. I made contact with the

Hi all,I'm hoping to get some feedback on this loaf. I've been milling my own flour for a few years and having difficulty getting the good results that seem to come so easily with the stuff in the store. The picture is my most recent loaf. Everything about it turned out pretty well, except the shape. It seems to "rise" outwards, not upwards. The texture and flavor are good,

We purchased a Zojirushi bread maker a couple of months ago and returned it because we could not solve a problem of uneven rising. The loaves always came out much higher (looking like a ski hill) on the connection end of the heating element. We tried everything we copuld think of including changing ingredients, changing amount of ingredients, how we placed the ingredients in

I've never seen one. Color me impressed.

Feb. 8, 2022. 85th bake.This is my 5th bake based on Denisa's 100% rye recipe.www.thefreshloaf.com/node/67054/100-whole-grain-rye-sourdough-bread4th submission to the Rye Community bake. https://www.thefreshloaf.com/node/69775/community-bake-rye-bread3rd time with home-milled rye flour (227 grams), but also has the last of my store-bought Malsena stone-ground whole rye from

TX Farmer did it again - New Orleans Style Po-Boys. I live 38 miles southeast of New Orleans and have been baking bread for years. Not until this formula have I been able to produce a great New Orleans Po-Boy bread. We call them "French Breads". It seems the rice flour may have been the missing ingredient.The bread has a crunchy crust with a soft crumb. It is light and airy,

C'est moi, about 2 hours in trying to tweak the mill to get the spelt fine enough to get more than 40% off by way of spelt bran. In case you're wondering, yes, I am desolate, and bowed in abject supplication to the goddess Ceres to yield me more bolted spelt. She was unmoved.Went back and tweaked to get about 1200 g of finer whole spelt flour, and passing through my 1/30"