Page 1044 - Bread News Today

I'm renting a house in Colorado that was built in the late 1800s. It's been updated. But the heaters are actually air conditioners that heat by drawing air from outside. They work for the most part, but more often than not the kitchen is less than 70 degrees. I had a lot of trouble with my SD starter. Even with the stove light on, it didn't do well. Then, I read a post from

I'm going to be on vacation and away from my starter for almost a month. So no baking while on vacation. So this is what I am doing to ensure my starter, John Dough is healthy and ready to go when I return.I took the remaining 3 g of starter I had left from the last week and placed him in a bowl, to which I added 6 g of filtered water. The starter was dissolved and then 9 g of

As the ingredients for bread become more expensive, Sen. Imee Marcos has suggested the use of non-wheat alternatives in increasing the nutritional content of the staple.

Formerly a huge advocate of cast iron cookers, I have become evangelized by TrailRunner, aka Caroline. After much dissent, I conceded to Caroline's persistence and decided to give the Granite Ware (GW) a try. I thought, how could a light weight cover hold anywhere near the heat as a heavy weight cast iron cooker (CIC)? Against everything my common sense was screaming at me, I

To learn more about concentrated lactic acid sourdough (CLAS), please see here and here. It must have been nearly a decade since I bravely "declared" to take up Michael's 100% spelt @ 100% hydration challenge. I haven't forgotten about it in all these years, but I haven't done anything about it either. Well, until now. Back then, I was confident that, with double hydration, I

From my local Patel Brothers store. That's a photo on the front of the package. So this image is a photo of a photo. :-)You can use a grater to shave the cubes into smaller pieces that will dissolve. I just use a knife to make shavings, as I don't use much. Pure Sugar cane juice. By the darkness, it looks completely un-refined, like nothing was removed except water.

We've recently picked up a Hobart HL6 mixer. It is much lighter than the Hobart N50 we have, but the HL6 does offer 7 speed settings to give a more control options. The HL6 did come with a manual, but at 9 pages it did not go deep enough into all the details on the mixer. It did give recommendations on what speed to use for which task was at hand, but we were looking for

I wanted to try including a Poolish in a Bouabsa bread. The night before a Poolish was made using a pinch of CY in a 100% hydrated pre-ferment. It tripled overnight and looked perfect for mixing the next morning.The gluten was developed in a mixer and was folded 3 times at 30-45 min intervals. Dough was smooth and supple. It was shaped and placed into a pullman pan to BF. The

Okay, so I've tried a few recipes, and have been playing with my bulk and my proof and the temperature... Everything turns out gummy. It can great flavour, I get good rise, everything is good, but my bread is still... Gummy. Am I cutting it too early? Is there a simple solution I'm overlooking?

Hello, I'm new to this site but I really needed some suggestions from experienced bakers for a science project that I'm planning to do it school.I want to measure the different rates of activity of starters made with different types of flours (whole wheat, refined wheat, rye, corn meal(?), corn flour(?), rice(?) etc), keeping all the other variables constant, of course.If I'm