Page 1052 - Bread News Today

Hello all, just found your site and have been reading - I think I've found my people!My loaves are good, but I would really like to push onto the next level, so they are outstanding! I think that comes in part from flavour of the loaf and improving my crust.Been baking sourdough for about 18 months and my loaves are very reliable. I use 900g of flour (700 strong white and 200

I'm a 77 year old newbe to bread making. The loaves are coming out OK from the Oster countertop oven, but I would like a thermometer that can remain in the loaf during cooking. ThermoPro says specifically that their thermometers are for meat and fish and to use one that is designated for bread specifically.

I'm just trying to figure out a nuance in the difference between all purpose flour and high extraction wheat flour. It seems like some flour that fall into either category might have a proximate extraction rate between 70-80%. Yet narrative around high extraction wheat is all about retaining the nutritional profile of the still included bran and germ, while improving

Smoked Turkey, Blue Cheese, and Red Onion Sandwiches Recipe

I detailed the first bake with this recipe here. I wanted to revisit it without the matcha powder and see how it worked as a hearth loaf.Happy to say that it turned out great! Made loaves for friends as well (needed independent tasters) and everyone really liked it. The ginger really stands out (but isn't overpowering) and there are also noticeable aromatics from the jasmine

All this talk of rye made me crave a Danish Rye bread. And of course for the recipe... https://theryebaker.com/sourdough-danish-rye/ Used a dark rye flour which is described as perfect for Scandinavian Rye Breads. Didn't have any coarse rye so substituted it for spelt grains roughly ground in a coffee grinder. And for the dark corn syrup or light molasses I used barley malt

I already have a Komo mill that I'm very happy with, but being a bit of a gear head (and a bit of a closet PREPPER) I bought a used Wondermill Junior when one came up for sale locally. I got the older white version, not the newer red one. I believe the latest version also includes an extra masa auger. One thing that I really dislike about the WM Jr is that no amount of

Still working my way through my 2 kg bag of stoneground organic spelt and hoping that I’ll figure this ancient grain out eventually. I wanted to try again at using only spelt for a Hokkaido milk bread. My first attempt was tasty but a bit squat for my liking. Thinking that the gluten net just wasn’t strong enough to retain the pressure of the expanding gases during baking I

Hello ,I am few months into making my own bread. I use store bought 100% whole wheat flour tombake my bread. This time I wanted to Mill my own flour and bake from it. I used Red wheat.Rinsed, sprouted, dried and ground using grain mill.I used the same proportion of water: flour as I always do, but my flour is kind of sticky and does not bounce back, I know i am missing

Saw this interesting video, about how eggs (whole, white or yolks) affect bread, some unexpected results for me.https://www.youtube.com/watch?v=haQf0LLDZnc