Page 1080 - Bread News Today

Out in d.c. now shutting down for the month of january because of omicron. are we really going back to that? thats what these types of statements preview is a reality that the unions are in charge. science this. will do their will, thats where their bread is buttered, will. will: here is a statement from health and human services. they told fox news the following. this reflects standard logistical and operational planning around the rollout of new policy. including ensuring bipartisan governors,...

I recently picked up a Mockmill 200 and have started experimenting with fresh milled grain. I have a basic Country Loaf that I make with 15% whole grain. This bake used was my first time using Black Emmer from Janie's Mill. The baked loaf had a nice sour tang. I would say more acetic than lactic, but I'm not sure I can identify the difference yet. The sliced bread definitely

It seems to be a fashion here, but it was my turn to try out Benny's version of Eric's rye.The taste was very mild, even though I used wholemeal rye flour. I think that perhaps my rye sour wasn't sour enough - started with a very sour 50g of rye starter so thought that 4 hours of 27 deg C would be enough to get a rye sour, it sure smelt sour but obviously needed more time to

I’ve wanted to do this for sometime and now I finally tested the wet gluten content (WGC) of my stoneground organic whole wheat that I’ve been using a lot lately. A baker on instagram posted his method and ranges for WGC so I thought I would give it a go.So the idea is that you hydrate 100 g of your flour with 70 g of water. Knead it into a nice ball and allow it to autolyse

Hi everyone 👋I am having a problem where my dough won't double in size if I don't use commercial yeast together with my sourdough starter.My starter is generally pretty active. I feed it twice a day 20g AP unbleached flour and 5g rye flour.

I am looking for a structual gingerbread recipe that tastes good. It will only set for a day or too. Plan on having the grandbabies decorate it on christmas eve, then eat it on christmas day. I have a good recipe for structual gingerbread but its not anything you would want to eat. Anyone have a delicouse and sturdy gingerbread recipe they would like to share.Thanks. Allan

I haven’t had tons of success with spelt in any great quantity, but didn’t want to give up on this ancient grain. It seems to taste good when paired with Kamut aka khorasan also an ancient grain. Gluten is made up of gliadin and glutenin. Gliadin is the substance that gives the stretchy feel to dough, and glutenin provides the elasticity and the structure to ensure that it

Live without good public health and pandemic sense. theres just too much we still dont know about omicron other than the fact that it spreads very easily, and that those who are fully vaccinated, as it has been defined, the complete series of a dose, are still susceptible to infection. so what does that mean? everyone in your household should be vaccinated and boosted if eligible. so thats everyone 16 and above. and continue to wear your mask in public indoor spaces. continue to test early or te...

100% whole grain sourdough with a three stage levain

How often should you refresh a pasta madre/lievito? I've seen suggestions from 12-24hrs. Ive also seen somewhere that says every 4-6 hours. I feed my regular sourdough (1:1:1) every 12 hours. It is my understanding that the higher the hydration, the more often you should refresh a sourdough. The lievito I am attempting to make was fed maybe 10 hrs ago and has doubled.