Page 1364 - Bread News Today

Hello, I've searched here but couldn't find an answer...where can one compare flour brands from different countries? Or at least different grain flours characteristics, (in relation to sourdough baking). In the UK where I live, flours from supermarkets (even good organic ones like Doves Farm) don't specify the protein percentage like American flours. It makes it harder to

HelloHave any members used legumes to grow or add to a starter/levian?I attended a workshop that included showing a gut microbiome advantage to using legumes as a starter.Unfortunately, it didn't show how to grow the starter using beans.Thanks.Owen Sindler

Good morning. I've watched many videos on shaping and came up with this routine. After the bulk fermentation i pull the dough out onto a floured board and let the blob rest for 10min. i then shape it somewhat loosely into whatever shape i want( usually a batard nowadays) then flip it over seam side down and bench rest it for another 10 min , i then use my bench scraper to

I live in Southern Ontario and am finding it almost impossible to purchase a really high protein grown in Manitoba bread flour. I have written to 3 mills with no response back, and they all mill flour that has up to 15% protein. My daughter lives in the UK and she buys a Manitoba bread flour there and says it is amazing. Whenever she comes for a visit and we use the bread

200 g freshly milled wholegrain Durum flour  50 g freshly ground flax seeds 700 g water 30 g yogurt Extra wholegrain and unbleached flour of your choice for feeding the levain   The day before: 1. Take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g of wholegrain flour. Place in a warm spot for about 8 hours.    The night before: 1. Mill the grains if you are using durum berries. Otherwise use the freshest wholegrain durum flour that you can find (freshly milled flour ...

Its nice to see someone celebrating Pi day.  trailrunner PIE! My dad always said that his dad said there is only one way to cut a pie.... in half! I usually make lard crust but my grandson who is 9 wanted to help and this was most expeditious. Glad you like it! Danni3ll3 Hum should have made a pie for today. Freezer is full of fruit so it’s not lack of ingredients.  Danni3ll3 March 14, 2021 - 3:51pmHa! Told hubby it was pie day and I think he’s making a strawberry rhubarb pie!  Tha...

Don't mean to bore anyone with similar posts all the time but I gotta keep track of progress. These two loaves shaped out rather thin in the center which can pose some challenges getting the loaf to open up. But, fine tuning the technique with my oven is getting finer and finer. Pop them in at about 500F and now about 5oz of room temperature water for quick burst of steam.

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72A532D9-41CA-4FDA-A2F8-F925DF88B104.jpeg Southern carrot cake. I’ve never made a carrot cake before believe it not. I’ve never been a huge fan of them, I’ve always said they’re just fine. This recipe is from Southern Living Magazine and was intended to make carrot cake bars. I’ve adjusted the weights to make a 9” round cake instead. Ingredients (tall 9” round)2 cups