Page 1042 - Bread News Today

Diastatic maltQuery.To make it at home you sprout wheat or barley seeds until de germ is as long as the seed itself; then dry and grind them.I wonder if the same procedure can be used with sprouted seeds one can buy at supermarkets.

My Sharper Image scale that I have had for many years has finally died.It was a good scale but I have the following complaints:1. It would turn off too soon and lose the measurement. If is going to turn off it should remember the measurement.2. Display was hard to see.3.

Trying different grains now that I have the Mockmill 200, and this week, I experimented with Turkey Red and Red Fife. Recipe was my standard overnight sourdough recipe with equal parts of Turkey Red and Red Fife as the whole grain component. The grains were milled to pass through a #40 sieve. Result was about 95% extraction. The bran collected was then scalded and used in the

About this bread (in Russian and in Polish) :https://registrr.livejournal.com/102092.htmlhttps://przepisynadomowyserichleb.blogspot.com/2018/11/wiejski-chleb-zytni-staropoleski.html?m=1This is one of my favorite breads to make. Very low tech and suits perfectly my own simple style of bakingI made scald and liquid starter. Now it's in the oven with the light bulb on and

I tried it once and although the end result was pretty good as regards the loaf shape, the bread was rather too sour for my taste. It's a quite easy way to prepare the dough, but the sourness is a minus for me. If you tried it and it worked for you do you have any suggestions as to how to reduce the sourness of the bread?Link to Foodbod Sourdough website. Her process is

The reason for yeast is to raise the bread (increase volume) and perhaps to impart flavors (as is true for beer). But in the end, is there any real difference in the final outcome by choosing one yeast form over another?

It seems to me that large holes or at least very open crumb produces better flavor than a more closed cell bread. But it really doesn’t make sense to me why this should be. It seems to work this way with both yeasted breads and SD.Do you agreeIf so, why is this the case NOTE -This question arises from a recent quest to bake a bread with Ciabatta flavor and a sandwich bread

Hi all. I’m looking for suggestions/experiences for the best way(s) to travel w a starter on a long flight (20 hours total travel time)? Am thinking to take a tablespoon full in a well-sealed small glass jar tucked inside my toilet kit so as not to exceed the 100ml liquid limit. Also figure cabin temp is better than cold temps down in stowed luggage. Thanks!!!!

Hi! I'm Bookish and I'm an amateur baker. I just bought a Zojirushi Virtuoso Plus because my cat killed my beloved 31-year-old DAK bread machine by shoving it off its shelf. I'm on a low sodium diet for medical reasons so I'm always looking for low sodium recipes. (Not NO salt; just a lot less salt.) I have arthritis, hence the need for a machine to do the hard part for me,

I had all of the best intentions of sticking to the recipe on this one but diverged. Caroline's "39% WW triple levain w/ Holy Trinity add ins Pullman Loaf" intrigued me and I had every intention to make one exactly the same, but then I thought.... well I've got some spelt sprouts growing, why don't I use those instead of the wholewheat? And when it came time to adding the