Page 1106 - Bread News Today

Just found this site and hoping to sponge up the wealth of knowledge here. I've been making bread and pizza dough for a couple years now and the biggest thing I've learned is how little I know about it lol. I'm on the verge of buying an Ankarsrum mixer as my KitchenAid just went up in smoke.

Hello fellow bakers,Many years ago I lived in Berkeley, CA and enjoyed a sliced bread that was sold at a local market, The Berkeley Bowl. The bread, as far as I can recollect, had little bits of carrot in it, and also some dill; it was a whole grain bread, or had a good percentage of whole grain in it, and that's about all I can remember. But it remains a ghost, a phantom

I've been wanting to make a rye bread for a while to change things up a bit, and finally got to it today (and yesterday.)I really liked Benny's version of Eric's deli rye (pretty sure this was part of a CB), so I decided that I would follow Benny's post HERE.I don't have too much to add to Benny's post, other than things went pretty much as planned. I did extend the "bulk" to

Have you used starter discard as an inoculant for bokashi?Bokashi is a method of preparing food scraps for composting. Unlike regular composting, it can process dairy, meat, and bones. The only catch is, you have to add “Effective Microorganisms” to the food scraps. You can buy them (of course), but as the list of EMs includes lactic acid bacteria and yeasts, wouldn’t

Here's a crumb shot of a Costco croissant. It's cheap, costing only 42 cents each. At that price and its provenance, it's unlikely to carry the aura of a Michelin star. But as far as I'm concerned, it's properly proved and baked; it's flaky and buttery, and its honeycomb crumb looks pretty good. My only complaint was that it was too buttery to taste the bread. And here are a

Hi!Does anyone have a recipe for a naturally leavened Graham flour loaf without any white flour? Or possibly a mixed loaf with some whole grain rye or Type 1850 rye flour? If there is such a thing I couldn't find it.

Hello,I am in need of some advice on using my oblong clay baker when baking my Italian style loaf.I recently changed ovens and I never had a problem before , BUT now using the exact same recipe and exact same baking times and temps , my loaf burns slightly on the BOTTOM. I don't understand what could be going wrong.Times and temps.Shaped loaf is proofed in the clay baker.

Greeting everyone. I'm so glad I've found this forum. I'm a new to baking bread and I picked up Ken Forkish's Flour Water Salt Yeast book to make my start. I've had great success with half a dozen same-day breads outlined in his book. But my woes have begun with the overnight bread,Twice now I've made an attempt and twice my dough in the morning is still a sticky mess after

I find a lot of my loaves are, for lack of a better term, "double-bursting". As in, the bread opens up where one would expect along my score line but then cracks a second time (always within the scored area, which makes sense I guess, given that would be the weakest part of the forming crust).

Has gone the so dire some families have been forced to sell their own children just to buy food. >> since the taliban takeover 2 1/2 months ago, any money or assistance has dried up. with 8 mouths to feed, this father is doing the unthinkable. >> my father sold me because we dont have bread, rice and flour, he sold me to an old man. digging her heels into the dirt she resists. but its futile. steve require many hard to watch -- steve: its hard to watch. parents selling their daughters. its happe...