Page 1228 - Bread News Today

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HeiHei29er Oat Porridge Bread TFLer bake list #4 this week, and this weekends bake was Dannis Oat Porridge Bread. A fun bake, and I learned a new technique by making a porridge.  The bread came out really good and has great flavor!  The crumb is nice and soft without being sticky.  Will definitely keep this one on the list.  

May 23, 2021 - 6:58pm yozzause 4 HOUR Cheese and Onion Bread Checking on the yeast quantities required for a 4 hour bulk fermentation 1.3% fresh compressed yeast seems to be about right The dough is a cheese and onion bread which i will be making again on the weekend for an 80th birthday celebration for one of my gym class mates    1.3% compressed fresh yeast  finished at 27 deg C  for a 4 hour BF  

Another savoury loaf, this time with a wild rice/exotic rice blend and dehydrated onions and a touch of honey. When I was mixing up the dough I noticed it was extremely soft. This was probably because I didn’t cook the rice the night before as per the recipe and that was probably a mistake as the rice ended up more hydrated than it should have. I added an extra 50 grams of

Bread makers on spot over false product claims Monday May 24 2021 By ELIZABETH KIVUVA Some bread makers have been hoodwinking consumers with misleading and false product information in a bid to increase sales, a probe by the Competition Authority of Kenya (CAK) has revealed. While not disclosing the brands engaging in the malpractices, the regulator on Monday ordered all bakers to adhere to the Competition Act and other relevant standards. CAK said the bakers failed to provide manufacturing and...

May 24, 2021 - 7:45am SoniaR pH of dough (not starter) This question is not about pH meters or how to use them, but rather to understand what to expect from the reading. I happen to have a pH meter that Ive used for cheese making so Ive decided to try using it to test fermentation readiness at the proof stage, i.e., when to bake.   Yesterday I prepared a dough to be baked today. After shaping, I tested the pH and it read 4.7. From the little (I admit) Ive read, I thought that sounded good and ...

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THE STANDARD BUSINESS Competition Authority of Kenya asked the manufacturers to also print the day and month the product was manufactured on the wrapper. [File, Standard] The Competition Authority of Kenya (CAK) has ordered bread manufacturers to disclose full information concerning the product with effect from Monday, May 24.  In a statement, the Authority’s Director-General Wang’ombe Kariuki ordered all the manufacturers of bread to correctly indicate the expiry date on the packaging an...

yozzause super food mix It must be the cooler weather that is encouraging more baking or perhaps the desire to check out breads that im going to be taking to functions or checking yeast quantities for timed yeasted doughs, but here is another. This is a dough using a mix called Super food blend from Aldi. i didnt make it a sweet dough as i envisage it being used on a cheese board at an 80 year old birthday celebration. happy with it but may end up making it into thinner sticks just right for ch...

May 24, 2021 - 10:03am Gadjowheaty Starter doubling or tripling - time or target? Just curious what most of you do when developing or refreshing a starter, in terms of doubling or tripling targets, and time it takes to get there. I used to keep to the volume growth target, and refresh only when the levain made the target (or was beginning its decay phase, whenever that was).  Aiming, over time, for the time and target - say, a tripling within 6 hours at 78F. It occurs to me, though, that may n...