Page 1089 - Bread News Today

I would like to make a sourdough doughnuts with a more open crumb like the crust on a pizza. Its my understanding that more open crumb is achieved through a higher hydration. Would making a dough with less fat from butter and eggs and using more milk/water achieve this? Would I need an extruder to accomplish this? I’ve seen on the forum that frying directly from the metal rack

Experts say there are important distinctions to keep in mind.

Here is an interesting TFL post on making and using Tangzhong with a bit of history included. It is interesting to note that originally the cooking temperature of the Tangzhong was specifically 65C - the magic mashing temperature for beer production and of course no coincidence.Indeed the original title of the Bread Doctor book was "65C Bread Doctor"I think the 65C rule is now

With the pandemic currently raging and all the forced shut downs, I can see a large number of bakeries, restaurants and other food establishments going out of business. Which means one man's loss could be another man's gain. Here in Michigan, we usually don't keep the house much above 72°F in the winter, so trying to maintain a bulk fermentation between 78-80°F is pretty hard.

The Waterloo in Ontario that is, my mail sometimes makes interesting detours to the other ones.I've been baking bread for about 5 years now, but have more recently been trying out other kinds of baking as well with good enough results that I'm still trying. I make beer at home too, and have been finding much cross-over between sourdough cultures and brewing cultures. I made

From the kitchen adventurer to the budding baker, there is something for all cooks in our ultimate Christmas guide

Now that youve spoken with all of these older people, you have all of their secrets, you should be expecting a good, long life, right? the secret is very simple. and, having found the secret for long life here, it was time to try it for myself. thank you! thats a serious piece of bread. mmm! how do i say, very good.

Hey folks -- I just bought a single deck Blodgett 911 to increase the scale of my sourdough/artisan bread baking at home...it's in transit and this has been maybe one of three things I've been really excited for during this whole COVID...As I'm preparing the garage for this beast, wanted to poll folks here to see if they have any experience hooking up steam generators to a

Hey everyone! I've been actively learning to bake sourdough for the past month and got my share of loaves with all kinds of proofing gone right and wrong, and wanted to share crumb photos of 3 loaves with the same recipe (about 75% hydration, 85% AP flour, 10% whole wheat and 5% rye) but different proofing — one just right, another clearly underproofed, and the last one

This cake, a Jamaican Christmas tradition, came to my attention from a very strange direction. Back in October, my wife and I, along with my sister and her boyfriend, spent a long weekend in Michigan's Keweenaw Peninsula. That's the “horn” pushing up into Lake Superior at the western end of Michigan's Upper Peninsula. We happened across The Jampot, a bake shop operated by the