Page 1385 - Bread News Today

HansB Mar 11 2020 - 6:36amI think I think that your product is likely a good one, albeit in the high-end range and wish you the best! jimchall Thank you so much! I really appreciate it. mvdmdms Can someone help me? Ive been baking from "Tartine" but when I invert the rising bowl over my preheated Challenger bread pan, the loaf spreads out over the entire surface, so I end up with a very large flat loaf. Delicious, with beautiful crust, but it looks terrible. What am I doing wrong? idavein...

Good Day Bakers.. I am in need of a recommendation of a flour sifter in order to sift out the bran from fresh milled flour. There seems to be a wide range and price. Can anybody direct me? thanxs ahead!!

TYPE 2 diabetes is a condition which millions of people around the world suffer from. Bread is a staple food choice in most countries but could negatively affect the condition. What is the best type of bread which wont impact blood sugars and which types should be avoided?

This past weekend, got to do a "little" experimenting. Didn't need to make a full loaf, and my daughter got me a set of silicone mini loaf pans. The perfect size for experiments. So, decided to try something simple and see if my wife liked it. She's not much of a sourdough fan (although she said the Durum Pain au Levain is the best bread I've made, so maybe it's my SD

Hello fellow bakers,I thought i was alone, after reading many of the comments (of getting confused by too much info from online recipes) I realized I was not. My challenge has been "the baguette", and after going through most of the recipes some questions are still lingering and I'm reaching out for your help. I managed to get the shape, crumb, crust right (as i desire it).

Hello everyone.I've started doing something recently that I haven't seen anywhere online before, I've seen a bunch of youtube videos and articles about reducing waste or using your sourdough discard for something, but haven't seen anyone talk about my method, so I wonder if there's a reason not to do it (most likely I just haven't looked in the right places and this is more

Some time ago I ordered the real (Ukrainian) red rye malt through eBay. It's been a few weeks, and I finally got to use it, and of course I started with a Borodinsky. I used the Rus Brot adaptation of the 1940 recipe: https://www.youtube.com/watch?v=ZQ_p7IihoZs I followed it as closely as possible, with just minor time adjustments to fit my schedule, and I had to mix (extra

Subscribe Grupo Bimbo celebrates 75th anniversary with record results, unwavering commitment and an energised position for the future By Gill Hyslop 2020 was a remarkable year for Grupo Bimbo - Daniel Servitje, chairman and CEO. The world’s largest bakery company posted outstanding financial results, reported significant market share gains, was recognised as one of the world’s most ethical companies for the fifth consec...

People become homeless for various reasons, but regardless of the motive, the need to survive is real. This homeless teenager decided to open a TikTok account and show how he cooks his meals and on how little a person can survive when in need. Calling himself @randomhomelessguy2, he now has nearly 580k followers for having only 3 videos. His first TikTok was viewed more than 18.5m times. You can check out the cost-efficient meals he prepares using only a few things below and share your thought...

On easing restrictions. our ireland correspondent chris page reports. the ovens are still being loaded with lockdown loaves, but the artisan bread is for takeaway only. customers havent sat inside for months. the owners of this bakehouse in ballycastle hope the exit strategy will provide clarity. we dont want to open unless its totally viable for us and our staff. although we have been able to be quite flexible, it has been really sad in a way to see a business youve built up over so many years ...