Page 1219 - Bread News Today

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GeorgiaO92 Hi all, I am new to making sourdough bread. This is my starter. I made it yesterday and as you can see it’s tripled in size. I have not fed it but it does appear to be slowing down. Do I feed it tomorrow and if it grows again to this current size, will it be ready? I think there may also be a little hooch developing at the bottom?  Thank you!

Hello, dear friends!I live in Canada. I baked my first loaf just a few months ago. I have four children and bake something so often. But I'm really fresh in bread baking)))I've understood that my family loves my homemade bread. Now I am trying to find everything for easy and comfortable baking. Specially, I'm trying to find a baking stone. As I've read before, that it has to

06/01/2021.Mix flours. Autolyse/soak, bulk ferment. Proof overnight.470 g Patel brand stone-ground whole grain durum. https://www.thefreshloaf.com/comment/469299#comment-469299 470 g Bob's Red Mill whole wheat (red).65 g Arrowhead Mills organic all purpose.62 g King Arthur bread flour.39 g King Arthur bread flour in levain.1106 g total flour.917 g water, counting the water in

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I see that SFBI is offering access, for a fee, to the L'atelier du Pain Serie that just ended. I am interested in the whole wheat section, and wondered if anyone here caught if, and if so, what did you think?

Looking for ideas to convert a typical food recipe to a spreadsheet. I would like to use the sheet to size the recipe up and down and want to portion out in grams.My first thought is to use the main ingredient (in the case below, crab meat) as 100% and everything else as a percentage of that ingredient. I am prepared to weight each ingredient to describe it in a grams instead

Used to be much cheaper!

I'm Jacques from Belgium.I started homebrewing in ... 1987, of course homebrewing and bread baking go hand in hand but I produced my first loaf just 3years ago.I decided to join The Fresh Loaf forum because I'm impressed by the high quality content of the posts..I own just 1 baking book "artisans bread every day" where I discovered the dough cold fermentation technique.