Page 1063 - Bread News Today

This is the true story of the near death of my sourdough starter. This summer, I took a small chunk of my 100% rye starter to Switzerland and Italy. It was happy there, voraciously eating all the flours I fed it (mostly rye, but when I found supermarkets in Tuscany had no rye, happily consuming wheat) and producing some really tasty breads. It was much so much cheerier than it

Felila posted a link to an article in the Washington Post newspaper on baking with a newly developed flour, Kernza. During the summer I visited with a friend in Vermont who was gifted a small bag of Kernza flour, apparently promotional as the one pound bag has no markings on it other than the Land Institute logo and "Kernza Perennial Grain Flour". Not even the weight of the

My starter is fed with whole wheat and 100% hydration. I put my discard in the fridge and I feed it about once a month. It usually produces hooch. I checked on it recently and this time, there was no hooch BUT a matte surface with black spots. The black spots could be heavily oxidized bran but I'm not sure. The spots were not fuzzy and I did not see any mold. I scraped the top

It is time for another two pizza nights as it had been some time since our last pizzas. If you haven’t tried tuna on pizza you owe it to yourself to try it. Make sure you buy good Italian tuna in olive oil, not the North American canned tuna because the Italian tuna is so much better. Since trying it several years ago I just can’t eat other canned tuna anymore, they are just

I am looking for a new or used full size single or double convection oven with steam injection. Webstaurant has steam ovens, but if I understand correctly it is a separate type of oven. Blodgett rep told me that they do not produce such ovens any longer... What I need is a regular oven where I can inject steam for a few minutes. The oven is to be used for breads and cakes. I

Help is on the way eventually. but it was a little too late by then. what you saw and what -- you saw the goodness of people. you cant speak enough about truck drivers. i got woken up at 7:00 a.m. when a truck driver came up with a case of water he had in his rig and came along and was handing them out to people and wanted to know if i had -- i took a bottle of water. about two hours later, an individual was walking up and down the i-95 with loaves of bread. he had decided he had been parked beh...

50/50 rye and wholewheat with a saccharinified scald of gelatinized rye chops. The basic recipe is here:https://www.wildyeastblog.com/finnish-rye/ and in Glezer's Dutch Regale's Finnish Rye with the following modifications:no flax soakerrye chop soaker is replaced by saccharinified scald of gelatinized rye chopslevain is 200g of 100% hydration rye -not wheatan additional step

So I found this volume measurement-based Cream cheese bun recipe. I set out to just covert the formula to mass measurements, However, I was slightly uncomfortable with the assortment "more flour may be needed." At that point, I set out to determine the baker percentage and hydration. At this point, it became crystal clear why the formula might need "more flour." I determined

Hello there!My darling partner bought me this beautiful new loaf pan and I'm dying to get baking but I do not have any idea what recipe to use in it. I typically make 2 boules in my Dutch oven but I only have the one loaf pan... I also don't know if my regular recipe would work with this lidded pan. I have an abundance of starter at the moment so preferably a recipe that needs

Sorry if I' repeating a thread, did have a look but some of them are a little too different for me to gauge anything useful.So the issue is my starter appears to be peaking quite quickly for my liking - something like 8-12 hours but ideally due to my life schedule I would prefer it to maybe start peaking a little closer to 20-24 hours so I can feed it one night and bake with