Page 1091 - Bread News Today

Hi everyone I'm having a bit of a nightmare when scaling up a recipe in my industrial spiral mixer and I'm trying to figure out what's going wrong.I'm making a brioche doughnut recipe / 500g flour60g sugar10g salt15g yeast 200g egg150g water Emulsified with 125g butter when kneading This works totally fine when being doubled or tripled in a stand mixer but in my spiral mixer

Someone needs to explain to me why my doughs with only fruit in them move so slowly and feel super heavy? I can add the same quantity of porridge in a similar recipe and my bulk is done within a few hours. Whenever I use fruit, the dough takes forever to rise and feels really heavy. I decided not to rush this one and give it all the time it wanted. It did feel a lot better

I'm looking to replicate a specific type of flatbread popular in the middle east where it's simply known as "khobz" (bread).

A couple months ago while browsing flour mills online I noticed that home oil mills are available. Long story short I got one and found it works quite well at processing sunflower seeds. The oil has a pleasant subtile sunflower flavour that locally available commercial oils lack. Commercial oil has been expelled, but also then the seedcake undergoes a solvent wash to extract

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Hi guys,I am trying to make a 100% rye for quite some time but all attempts fail miserably. The crumb is always very soft, almost doughy - as if it didn't fully bake (see picture). When I cut a slice it is super sticky (see the knife) and I can play with the crumb as if it were putty. As flour I use this one:

Borodinsky the SequelA couple weeks ago I made a Borodinsky bread with sprouted rye kernels, homemade solod and toasted caraway. Delicious flavour, moist texture and tasted great with homemade mascarpone but pretty strong to eat with anything else.The second time I do anything I like to change things around and start learning conceptually what happens. This often means I break

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... having found the secret for long life here, it was time to try it for myself. thank you. that is a serious piece of bread. e�* buono? how do i say very good. la zuppa e ottima. salute.

Mom. >> nobody can eat them like pop. >> these shows are presented by soap sellers, car sellers. they wanted their product to be nice, with no sharp edges, so, it couldnt be that daring. >> very sort of white bread portrayals of family were what the public wanted to see at that time. but in the 70s, all of that changed. ♪ and you know who you were then ♪ >> comedy grew out of transgression. shows like "all in the family" showed a different side of that nuclear family. >> you realize how many...

Now that you have 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.