Page 1036 - Bread News Today

I am just ecstatic. I never thought baking bread would be such a roller coaster ride. As some of you may remember, I have had a heck of a time trying to achieve oven spring with my sourdough bread. See this and this thread if interested.With the direct help of the fine people who offered advice and/or suggestions on here, and many others who have shared their knowledge in past

Last time I did this one, I used cubed cheese. I thought I’d try it with grated cheese. I also upped the quantities of jalapeños. Recipe Makes 3 loavesAdd-ins55 - 100 g sliced pickled jalapeños (to taste) I put in 80 g250 g old cheddar cheese, grated3 g freeze dried chives or 24 g fresh chopped chives Main Dough100 g freshly milled Selkirk wheat flour 100 g freshly milled rye

Hi! This is my first post. I just baked The Food Geek's Jewish Rye Sourdough. He's got a great video turtorial, and I followed it up until it came time to shaping the dough. I have a wood countertop, so I oiled it a bit to keep the dough from sticking. Other than that, I wouldn't change a thing. Highly recommend it!-Monica from Breademic Baking. IMG_5614.jpg

Looking for bread recipes that keep well at room temperature. Newby here and there may be some obvious choices I have not found yet via search.We live on our boat in the Caribbean. Locally baked bread is a challenge - soft, sweat, and molds quickly. We do not have room to keep bread in a refrigerator. Not to mention that our easy bake boat oven does not hold temperature well,

Sneak peek. You better come into my kitchen, yeah, yeah. Because it is going to be raining outdoors! The woman I love... etc, etc. Smile... The baguettes are cooling in the door cracked open turned off oven. I made these while texting with my sister Anna. It was fun! A lesson of sorts. Smile...

Unfortunately, due to changes caused by the pandemic, GrowNYC has had to close their grain stands in the city. I found out recently that they are, however, still open, and that locally grown bulk grains and flours can be ordered and picked up at their distribution center in the Bronx on Thursday from 11 AM - 2 PM. I told Julia, the coordinator, I would post this to the forum

Our on-again-off-again gas oven is kaput again until the landlord fixes it. The gas burners and electric ignition work fine, so this points to the ignition unit. It will be fixed, but it has triggered a search for 1/2 size (or smaller) countertop combi ovens that we would like better and would work on our 120 V 20 amp circuits -- 1920 watts is the recommended upper limit. With

Good morning, everyone, from Paradise, California! No, really, the name of the Town really is Paradise! LOL! The Town Of Paradise burned to the ground in the Camp Fire in November of 2018, and we have come back and are rebuilding here! We moved here in 2012, and we are "The Open Hearts Ranch & Animal Rescue"! Our Ranch burned down, we lost many animals in the fire, but we have

This is a bread from Stanley Ginsberg's The Rye Baker. It caught my eye as I was casting about for something to use for the current rye bread Community bake. It is about as simple as a rye bread can be. There are no multi-stage levain builds, no scalds, no soakers, no seeds, and no spices. The only components are rye flour, potato, water, and salt. My sole departure from the

It had been a while since I used my SD starter as a standalone leavening agent since I adopted a biga preferment approach for my baguette making. Anyhow, I gave it a run to see where my SD starter stand strength wise, and I have to say I was disappointed even though it did okay but no match for a biga with instant yeast. For this recipe, it had 40% whole grain Kamut, 20% whole