Page 614 - Bread News Today

Hi everybody. I'm recovering from a brawl with cancer that I'm winning (yay) but it has left me unable to continue my career finishing drywall on stilts and working from skinny scaffolding in tall stairwells. I needed something else to pass the time. So hey... bread! And honestly finishing drywall on stilts was waaaaaaaayyyyy easier lol. Anyway, my question for today is... If

First post here but I've been lurking around for awhile. I've generally been following formulas primarily with SD and am comfortable enough with producing good bread (and pizza). My question is related to the bulk fermentation phase. I'm at the point where I am paying attention to dough temperature and the desired percent rise in this phase (prior to a cold retard). I'd like

Giving back to local charities has never been yummier than during COBS Breads Doughnation Day, which is coming up, giving you a chance to stop in ...

Officials from treasury, the federal reserve and the f d i c testified before the senate banking committee on what led to those failures and what the fallout means for the u. s financial system. this is a textbook case of bank mismanagement. the risk the bank face interest rate risk and liquidity risk. those are bread and butter banking issues. the firm was quite aware of those issues they had been told by regulators, investors were talking about problems with interest rate and liquidity risk pu...

This is the Black Bread of Val d'Aosta from "The Rye Baker". 70% medium rye, 30% bread flour (the book calls for AP flour and dividing the dough into 3 loaves; I made one 1.8 kg miche).Black Bread of Val d'AostaThe formula calls for 5% total sesame - sunflower - flax seeds in the dough. I can't see them, but they do impart a subtle and pleasant flavor.I think it's really

Is as we have said quite unusual? it is as we have said quite unusual? it is really the rising prices for food and for energy. you see that everywhere in europe but in particular people on lower incomes are affected. they go to the supermarket and as you know, bread is a very essential feature of german nutrition, and the price for bread and rolls has really gone up by 30% or more in some instances. and that isjust by 30% or more in some instances. and that is just the start. so, they are suffer...

Pairing this plate with crispy crackers will please a party.

Anyone tried the croissant dough recipe from the Lune book? It’s a beautiful book and the instructions are very precise, but the dough was an abysmal failure for me. Way too dry to ever come together. The one Amazon review I see from someone who mentions attempting the recipe details the exact same problem. The book is very insistent about following the recipe exactly and does

This batch of caramel apple penettone is the most successful to date - 18 cm high, 1000g exactly. This is the Roy recipe, which is a lower egg yolk formula. My lievito madre has been out of storage for about two weeks.For the first week, I fed the LM only once a day at 1:1:.40, keeping it at room temp for 12 hours and refrigerated for 12 hours. I found that this had the

I have a mature regular starter. 1:1:1 using 50/50 malted bread flour and whole grain rye flour. Definitely not liquid, but also not stiff. I have a recipe that calls for 16 grams stiff starter. Would using 16 grams of my starter be equivalent? I just started a stiff starter for the heck of it but I would like to bake tomorrow. Is the weight of a 100% equal to the weight of a