Page 1051 - Bread News Today

Are posts ever deleted without notifying the author?I posted a question about scones and had attached a pic of a recipe. I can't find it. I can only assume whoever moderates the forums deleted it. I know it uploaded because I had to reduce the pic size to make it work. I checked my email and didn't find any emails saying it was deleted.

Desperate Afghans queue for free bread

I've been making two big 800 gram loaves of multigrain sandwich bread every couple of weeks, for years now. I use 500 grams of home-ground flour and 250 grams of King Arthur bread flour, and water, honey, eggs, etc. It's been simple and consistent for ages. The home-ground grains I use are equal measures of hard red winter wheat, oat groats, spelt, and Kamut.Recently I got

Hello! I just joined.For quite a few years, ending about 1 3/4 years ago when I moved to another city and left my Zojirushi BBCC-S15 behind, I made a 100% whole wheat that I really liked; it was fairly crusty, which I like.Now I'm awaiting delivery of a Zojirushi BB-PAC20 Virtuoso. I see so many pictures on this site of what I'll call "hearthy" breads with thick crusts that

This simple, moist banana bread recipe can also be baked in three small loaf pans, which is how you'll find it at Julia's stand in Maui.

This was an experiment with walnuts and some purple barley that I had on hand. I modified my everyday loaf to incorporate the nuts and soaked barley during lamination (after an initial 2 S&Fs). Although I nearly let the fermentation get away from me while busy cooking dinner last night, I'm happy with the crumb all things considered, not the least of which was the weight of

I have never had much luck making crumpets. I came across this recipe elsewhere,and decided to give it a try. Success at last!! There used to be 8 (I scaled the recipe down a tad), but two were eaten hot off the pan. The rest have cooled and are frozen.A few notes of possible interest: - He appears to be in Australia, so when the recipe called for bread flour, I thought about

Crumpets are one of my favorite things to make and eat, so it’s strange to think that I wasn’t a big fan of them growing up. I found the store-bought variety too dense and quite often stale. Homemade crumpets — on the other hand — are a revelation, and the sourdough variety are a cut above. They taste incredible slathered with marmalade, peanut butter, or a drizzle of maple

I have been trying to make spelt sourdough and my starter just doesn't grow and I don't know what to do and am about to give up, but spelt sourdough is the one bread I can have on a low FODMAP diet. I measure my ingredients, but it just doesn't grow and I will never have enough to make a loaf of bread with! It's been 4 weeks! I started with starter from my daughter that was

I just cannot seem to figure it out.But enough about my intelligence.But now that I mentioned not being able to figure things out, I could use some help with a bread recipe adjustment that I also cannot seem to figure out.Before I submit my current recipe, let me describe the baking environment, and why I tried to change things.I have a batch of sourdough starter that I have