Page 1398 - Bread News Today

Soooo....a few years ago, I was gifted a MockMill mixer attachment for our KitchenAid. We tried it out at the time, had some challenges and, honestly, put it in the cabinet and forgot about it for a few years. I recently dug it out, along with the whole berries that were given with it, and tried it out again after reading a bit more.Turns out, we really like the fresh flour

Kristen of Full Proof Baking published a video that included a method of testing flours for gluten characteristics. I think it is valuable and will be of interest to many bakers.The video is best viewed using THIS LINK.

I've recently purchased a Mockmill Lino 100 to start milling a percentage of my own flour at home. I'm using Gilchesters wheat, rye and spelt grain berries. I've had great success using 70% strong Canadian white flour, 15% Spelt, 10% strong wholewheat and 5% rye, but all using either Matthews Cotswold Flour or Shipton Mill, not fresh-milled, at 78-80% hydration. See the first

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Hello everyone,So... I am a TOTAL noob in bread baking, and to top it off, I live in India, which is really not a baker-friendly place. I only have access to chapati flour (chakki atta) which is a stone ground wheat flour, low in gluten (around 9%), AND, I have to bake in an OTG oven. But, after many years living here eating only bad sandwich bread, I thought, let’s give it a

By the time I was in high school, I baked regularly - including huge challah for large Friday night gatherings at my girlfriend's house. Mixing the the dough for those huge loaves was a significant effort. Oh, I wanted a stand mixer!My mother was a good baker. She was cooking noon "dinner" every day for a large farm crew from the time she was a little kid (6 years old). She

I was encouraged to try this bake, and with the recent activity in the 5-grain Levain CB thread, I decided to give it a go. Wow, learning curves galore on this one. First time baking the bread. First time using inclusions. First time using a soaker. Mistake transcribing the formula to my spreadsheet caused a big mess in the first attempt on Saturday. A few curveballs today. It

… is that heresy?I have a Zojirushi BB-PAC20 bread machine.What kind of results could I expect with that machine to machine bake sourdough, with a really healthy starter, please?If so, how do I adapt recipes - particularly those by volume - to take account of the extra liquid and flour in the starter… can I just assume I'm substituting 50% of each (flour, water) and deduct the

Hey friends!My girlfriend and I have just started making pastry and we wanted to try our hand at croissants (she did all the work on these, I’m just here to cheer her on).We’re a little bummed that because the dough was sprinting back into its original shape before shaping, we couldn’t get multiple spirals in the croissants, nor did we get a crescent shape.we also, for the