Page 639 - Bread News Today

I’m still down in Florida for almost another two months. I felt like baking something sweet so I thought that oranges would be a good way to celebrate Florida. I have posted about my sweet roll before, this bake adds orange zest to flavour each component of the rolls, the dough, filling and glaze. I added a hint of cinnamon so that the flavour wasn’t too one note. I don’t have

I’ve been baking sourdough since mid December, and have probably baked about 150 loaves in this time. For most of this time I have used a Dutch oven of some sort, and recently decided to move to a baking stone so that I could bake multiple loaves, 3 to 4 at a timeI cannot nail down using this baking stone! I’ve played with the temperature, I’ve moved the rack up and down, I’ve

You know, they shouldnt be here. oscar and felix are living proof that libmeldy works. you know, theyre in mainstream school. theyre keeping up with their peers. you know, they do their football club, they do their gymnastics. the twins were treated in milan when they were less than a year old — now theyre seven. what are your hopes for the boys? that theyll continue to carry on thriving like they are, and live happy, normal lives. we cant call it a cure yet, because were not that far enough d...

Hello As a newbie in bread baking but having a decent knowledge in coding and computers (my main job) I've tried a while ago to create a way to solve a problem (for me) related to the many and different ways of a recipe's measuring units. I've seen in recipes sometimes listed together, weight units along with volume units and some "weird" units invented "on the fly". Of course

Theyre literally walking, running miracles. you know, hey shouldnt be here. oscar and felix are living proof that libmeldy works. you know, theyre in mainstream school. theyre keeping up with their peers. you know, they do their football club, they do their gymnastics. the twins were treated in milan when they were less than a year old — now theyre seven. what are your hopes for the boys? that theyll continue to carry on thriving like they are, and live happy, normal lives. we cant call it a c...

I just made a beautiful Tartine country bread loaf and want to bring half to a friend tomorrow night. What is the best way to store and reheat please?

I have not baked a porridge bread in a while and it was time to try a new one. I love the malty flavor adding Guinness to bread imparts. I decided to use some of the Harvest Grain mix I had purchased during my last trip to King Arthur Flour in Vermont. It’s a mix of whole oat berries, millet, rye flakes, and wheat flakes and four seeds (flax, poppy, sesame, and sunflower).I

Hi all - My first post! I'm pretty new to baking. Have developed a keen interest in bread, about 20 years too late (was a stay-at-home dad, would have been nice to be baking fresh bread for my family at that time...), but am having a great time learning.Okay, so I think I have a problem with proofing. Maybe over-, maybe under-. A loaf I baked

I’ve been enjoying using Alan’s starter for my baking here in Florida. I have made an offshoot and I’ve fed it with whole rye. For this bake I used the rye offshoot starter to build the levain. My intention was to make the tangzhong with whole wheat but accidentally used King Arthur bread flour so the whole wheat in this recipe is from the 20% in the stiff sweet levain. I have

Hi thereI've recently got more interested in looking after my microbiome so was really happy to find out that sourdough bread is really good for this. I've eaten sourdough for ages anyway.However, the last few times I've eaten it, I've had an immediate reaction - bubbling tummy, griping pain, and then needing to go to the loo. I don't understand this at all as I've never had a