Page 652 - Bread News Today

Hi all! I've been throwing myself into the rabbit hole of baking for about a year, specifically Artisan loaves and sourdough recipes. I did not, by any stretch, identify as a baker. I've always been a cook. I've needed that flexibility to tinker with flavors.Bread (and a new kitchenaid!) has changed that. I'm hooked and I like it! I prefer savory to sweet, though I have dipped

I am using a grain mill my dad bought in the early 1980's. It is a high speed mill called Magic Mill III. It heats up the flour to around 125dF. Is this detrimental to the nutrients and how does it compare to a stone mill like the KoMo? Otherwise it does a pretty good job even if it sounds like a jet engine starting. Thanks in advance for any information.Stu

In the latest clashes between local and commercial bakers, bread makers are accused of making a recipe rulebook into a 'cheats’ charter'

Whats different about this device is that theres no dirty water that needs to be cleaned out, and in fact it automatically changes the pads on the mop. and you can even assign it to do that room—by—room. meanwhile, its time for some food. ill be needing these as im testing the pronto pressure cooker, which also has an airfryer attachment goes on top. this is actuallyjust an aesthetic prototype at the moment, so it doesnt do anything, but the idea is that when there is a working one itll make...

AYK from past posts, I love the taste of buckwheat, but have repeatedly failed to get my Panasonic to make good buckwheat bread with Dove's flour (sold in supermarkets). My wife bought on-line some expensive Italian buckwheat flour (Tudori), and lo! three good loaves in a row. So as an experiment I used exactly the same recipe on the Panasonic with buckwheat (25% strong white,

I have a small refrigerator that I can control the temperature in. I'm experimenting with using different temperatures for the retarded bulk ferment to add some more flavor to the bread. I'm curious what temperatures others use for this process and the times for fermenting. I've read that for a 12-18 hr ferment, an optimum temperature is about 45-49 degrees F, (7.2 - 9.4 C).

Readers urge action to improve the organ donation system and save lives. Also: Budget misinformation; making bread; foie gras; against gambling.

Greetings baking friends! I'm a long-time amateur baker, and have perused these forums many times over the years, but am just now registered as a new member. I'm originally from PA, but now live in Portland Oregon.I've been baking bread for many many years, have taken some master classes, and really nearly perfected my weekly loaves and other goodies. Then came the Celiac

HiIt has been a while since I have been here, and I cannot remember if this forum is exclusively for sourdough or not - Is there a forum for yeasted breads here ?Thanks !

Nothing like using fresh milled rye and green corn! At the last moment I decided to add some 100% cherry juice in place of the some of the water and it really added a wonderful flavor to the overall bread.I may have over proofed this one, but all in all it came out with a nice flavorful crust and open crumb. It made for a great pastrami sandwich with melted muenster