Page 1031 - Bread News Today

I began my sourdough baking journey last year, and I am overwhelmed to see the wonderful recipes and suggestions! I do bake one or two loaves a week and have perfected my basic sourdough loaf, but I am wanting to try using more whole grains. There are so many helpful people here with fabulous recipes and ideas!I am so excited to try some!Thank you!!

InspirationAltus... old rye bread... sometimes from a baking fail. Well, I had a bunch of altus from a whole grain pumpernickel I made that got dried out during baking. I was curious about incorporating it into a fluffier loaf... using something very dense and chewy to create something fluffy and creamy. Please... don't bin your "fails"!RecipeI worked from Floyd's daily bread

InspirationI made a cranberry lemon kugelhopf two weeks in a row. I was very pleased with it so obviously I needed to blow it up with something crazy. I wondered whether I could make a kugelhopf with a citrus frangipane rolled inside it. And while I was at it, why not make it chocolate with hand-pulled espresso from my home-roasted Ethiopian Yirgacheffe coffee beans? And why

20220210_154305.jpg Made with lots of altus, rye starter, leftover coffee from breakfast, coarse whole wheat flour, sesame and sunflower

I notice every time I feed my starter there are a lot of bubbles, I wonder if this reponse tell me anything about my SD starter. Attached shows the bubbles after mixing 3 g of starter with 14 g of 85-degree F water. Are the bubbles created by the yeast or LAB? Does this mean there is plenty of strong yeast in my SD starter? Does this tell me anything about the yeast count vs.

Most of the sources I've read suggest a 1:1:1 refresh for starters, wheat or rye. They consensus seems to be a weekly refresh for start in the fridge, or 3 feedings at room temp 12 hrs apart before building the levain or mixing the final dough.The Bread Code guy recommends 1:5:5 and in the book "The Rye Baker" it says 1:10:10 (7g rye starter + 70g water + 70g rye flour).My rye

There are a number of versions of this bread out there, but I was originally introduced to it by Danni's. For this bake, I wanted to use only Yeast Water for leavening. My YW was refreshed a couple weeks ago and has been resting in the refrigerator. Decided to give it a try without refreshing it.Poolish build went okay. Had decent activity and good froth/bubbles at the

We have all apparently been buttering our bread incorrectly and an etiquette expert has decided to school the masses on how to do it the right way.

Sources: Adapted from Roxana Jullapat @ BBGA who adapted it from Clotilde Dusoulier @ Chocolate & Zucchini To celebrate St. Valentine's day I made these delicious Sourdough Chocolatines. They have an intense chocolate taste while not being overly sweet. So far they have been a hit and make a nice addition to an espresso or coffee.Recipe and process are below for those

Hi all,I was given an old strapped loaf pan by a friend and I'm trying to work out what it's made of and whether, with some love and care, it'll be safe for baking. (FYI I usually prefer to avoid non-stick cookware).I'd love to chuck a baking sheet over it and use it as a set of makeshift pullman pans. My guess is it's aluminium or some alloy thereof. A magnet sticks to it.