Page 1135 - Bread News Today

Beginner bread baker in the last 2 years or so. Recently working on sourdough baguettes. I think this was bake 7 or 8 using sourdough to make a mini version, 10% rye. I've had lacier crumbs but this one was the perfect chewy, tasty and flavour for me.Also done sourdough croissants (all white) and sourdough english muffins with small rye and durum %. Definitely not an instagram

84461C45-11C7-4456-A8C8-A6C5A3600C5E.jpeg This is the first time I’m using this much whole wheat in this type of bread. I’m hoping that I can still achieve that tender shreddable crumb despite the whole wheat. My previous bake at 25% was excellent so I’m hopeful for this one. I’m hoping that I can get the whole grain up to 75-80%, I’d be happy with that.For one loaf 9x4x4”

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It's been a busy summer and haven't had time to post much. Have still been baking though. Have tried a number of different breads, but I keep coming back to my stand-by. Buckwheat and oat. I've done numerous variants, but this is one of my favorites. I think the maple and toasted buckwheat make a nice combination.This recipe uses only yeast water but could also be done with a

"Bánh mì nóng đây, bánh mì đặc ruột đây", tiếng rao bất ngờ vang lên trên phố sáng sớm nay khiến chị Trần Quyên giật mình và vô cùng xúc động. Có phải là Sài Gòn đã sắp hết giãn cách?

The time has come to see if I can make an acceptable injera at home. I found a few injera-related posts here on TFL though while I found them interesting (and one provided a compact summary of a YouTube video) none seemed to improve on what I found on YouTube.Having watched a number of videos explain how to make injera, I found some common threads which I have tried to