Page 646 - Bread News Today

When I was feeding the 1st time, (I think) I accidentally measured & added double of 1of the flours. The starter seemed so thick! Not on the thin side. SO..., I added more if the 2nd flour & water, basically doubling up on the food. What should I expect from this? Will it take longer to increase in volume & bubble, than if I'd added 50g of each of the 2 flours + 50g water? I

The greats, you werent, even adjusted for inflation getting that kind of money. do you ever say i was a great too soon? >> no. neil: i had this talent, which you did, 30 years later youd be a rock star, which you are, but you know what im saying? >> neil, yeah, i do know what youre saying, reminding me of my mother in the kitchen, complaining about a loaf of bread that went up to 18 cents, gosh, used to be 12 and i scratched my head. i didnt have any idea. i remember gasoline, 18 cents a gallon....

I am trying the cold oven method of baking. I seem to have gotten a lot of oven spring this way. I waited until the loaf was at the top of my small 8x4" pan, which is probably more like 7x4". My kitchen temperature was about 71-73F for this loaf.I've been playing around with the 123 Method, but I seem to have trouble with it when using bread flour instead of all purpose. Then

Middle of the road voters expect republicans to be good partners and government, to be, yes, in opposition, but a constructed, loyal opposition, and if they dont pay attention to those bread and butter issues, the issues that most americans talk about when they sit for dinner or sitting around their televisions, then they do risk underperforming again in 2024 and in 2024, could mean losing the house majority or failing to win the senate majority, which a lot of people anticipate that they will. ...

1) 100% Whole Wheat Loaf (120 gr thermophilic sd starter)Using this whole wheat loaf recipe, substitute120 gr of thermophilic sd (TH-SD) starter in place of 80 gr flas. Add water to TH-SD to make up 380 gr liquid (80% hydration for 475 gr total flour). You may account for the extra 24 gr of rye malt grain in TH-SD by increasing the water by 19 gr, if desired.Pay particular

My wife has challenged me to bake a loaf like one that was widely sold in wholefood shops in Norwich UK in the 80s (she's named one particular shop, Renaissance in St Benedict Street). It was (?colloquially?) known as Bob's Bread. From what I can gather it was a dense wholewheat loaf, possibly malted, without much of a rise to it (hence the alternative name, 'Bob's Bricks').

Hi all, this is my first post here and is about a challenge that I'm facing, I'm a total newbie in baking and I the problem the I'm having is a curious one that I couldn't find a solid answer when searching the internet and other forums including this one. For context I live in a Tropical country with Hight humidity, very random weather and little access to many types of

Bread made from a new type of whole cell pulse flour can lower blood glucose (sugar) levels and keep you fuller for longer, new research has found.

So I started 2023 with a bang, on the side of my loaf. I have made about 5 loaves this year and all have proofing and kneading issues. I even forgot the yeast in my steamed buns! My goal is to get better at timing (and organizing!) my sourdough bakes. What worked out for me last year or the year before doesn't seem to work out right now. With kids, everything is always

Hi all - love this forum and just joined after reading it for many months. I've read through Debra Wing's posts that I could find and a majority of others and it's been super informative to learn the microbiology of sourdough fermentation. I noticed in the past year or two there have been a few recipes posted by what I consider respectable folks where instead of using an