Page 1037 - Bread News Today

Like all dedicated followers of this forum, I want to make the best bread possible, but also want to maximize my effort and make it with the least effort and time. So my next bread choice is 50/50 all purpose flower/wheat flour for that dark look with cranberries and walnuts.The number of posted recipes on the internet might approach infinity, so I reviewed one after another

Scorched Crust Sour Rye - Gersterbrot (Germany)The Rye Baker by Stanley Ginsberg My latest bake - this bread has a nice light rye taste to it due to the amount of white rye in the recipe.

There are lots of different ways to make chapatis; this is how I do it.Here's my equipment:I'm lucky enough to own a vintage Indian chakla, but of course any smooth flat rolling board will do and a belan/rolling pin A tawa for cooking the chapatis Chaba for keeping warm and serving RecipeVery simple. I've been using Sharbati atta - whole wheat flour grown in India and very

Hello! I'm relatively new to sourdough (this is my 10th loaf) and am still trying to understand the signs of a well-proofed loaf. One of my difficulties is that my starter is pretty slow (it takes about 8 hours to reach its peak) so I can't normally go off times listed in recipes. Anyway, I baked this loaf today and as you can see, the top of it is very holey while the bottom

Hi,Could you recommend a recipe for Mohn Masse? I plan to use it to make Mohnkuchen. Thx,Yippee

How we miss TFL user, “TX Farmer”. While active she was a prolific baker and everything she did was top shelf and excellent. Her BLOG has so many bakes that it fills 21 pages of her bread links. I was thrilled to find TX Farmer’s BLOG Index.Lately I have been searching for the perfect sandwich bread. I thought it could only be achieved using commercial yeast. But her SD

The mens leather shoes are one of the most popular products in this season. They are made of high quality material and they have very good shining. The mens leather shoes comes with a durable rubber outsole, elastic inserts in the sides, vulcanized construction, Goodyear-welted construction allows resoling and provides stability.

500ml lukewarm water ~1/4 cup homemade caramel color *260g dark rye flour 300g bread flour300g all purpose flour 9g dry yeast5g onion powder3g ground caraway seeds 18g salt30g granulated sugar *burn 2 heaped tablespoons od granulated sugar in a small saucepan until golden brown. Remove from heat. Be careful, it's hot like lava! Let cool then add ¼ cup boiling water and wait

Hello from a newbie to The Fresh Loaf and apologies if this is not posted in the correct place.I am not new to bread making but decided to see if I could make my life easier by purchasing a bread maker. We bought an entry level Panasonic and I have to say I am amazed at the way it effortlessly produces quite a reasonable loaf.

The learning continues. Thanks to receiving a cornucopia of suggestions on my previous bake of the Bouabsa Pullman I moved forth and applied some of those changes, further upgrading my nascent Pullman pan skills.Previous improvements over the first bake were documented in the linked-to post above. I decided to move away from the IDY Bouabsa dough to a Levain semolina dough.