Page 1056 - Bread News Today

Yesterday I baked a Borodinsky loaf using the 1940 formula in the video by Rus Brot (thanks, Ilya, for posting that link in your blog). In the final dough, I combined 100 grams of all-purpose flour with 50 grams of whole wheat flour (a substitution mentioned by Rus Brot) and otherwise pretty much followed the approach in the video.Although there are some large time gaps in the

I hve and use an old set of E.H. mixing bowlsalnd beginning to wonder if they are too tall to put the bread in to tiseshould i use something else - shallow metal pan - or pyrex bowl Thank you - rdeal

This Pizza crust is so good. It deserves posting for others that may be interested. The author, "Nick57" from the PizzaMaking forum really dialed this crust in. As an idea of how popular this pizza crust is, at this time there are 441 post and the thread has been read 131,060 times!If super thin and crackly, crispy crust is your thing, I recommend giving this one a try.By the

Hello all, My three year old stiff (65% hydration/all bread flour) starter died in the last two days. I have back ups in the freezer as well as dehydrated flakes in a zip lock. I am leaving tomorrow on a vacation so can't baby sit the starting of a new starter. I am wondering if one can use a piece of their existing bread as a seed to start a new starter? My thought is to soak

Hi, all, All of the abovementioned appear to be "whole-grain" to me. What distinguishes pumpernickel flour from whole-grain rye? Its coarseness? When a formula calls for whole-grain rye, can one use pumpernickel flour (from King Arthur specifically)? Can one mill her own pumpernickel flour at home? Thank you. Yippee

Hi everyone,I've been baking sourdough for a few years now but have not yet achieved the ideal crumb. They have mostly been too dense :( Can anyone help me troubleshoot my dense crumb? When my partner and I eat the sourdough, the crumb is not as "stretchy" as other sourdough we have had. My one is always a little bit gummy and breaks easily rather than stretches.

Well, they're finished and it was very interesting working with such slack dough in a screaming hot oven. Extremely difficult to shape. I was afraid to do the normal elongate, fold, seal routine for baguettes so I simply stretched them to length like ciabatta. They were really difficult to score. My lame couldn't cut smoothly through the skin and there was pulling rather than

Bread prices rise by Rs 2-5 in Mumbai - Here’s why - For the smallest packet of bread - 200 grams of white bread - People have to shell out Rs 17 instead of Rs 15.

I am involved with a zen community. Currently 35 are in the midst of a weeklong intensive training period at our monastery here in WI. It's traditional the final morning, after a week of a pretty grueling experience, they enjoy an informal breakfast replete with goodies.I'd like to bake various breads for them, along with confiture and some butter from a farm owned by two

Greetings!I just opened a platform that connects experts and beginners. The idea is to show people how to make bread online. I am struggling to find sourdough bakers, and I wonder whether any of you would be interested in talking to me.https://www.indeed.com/job/virtual-artisan-sourdough-baker-cfebe98114526ff1Thanks!Stefania