Page 658 - Bread News Today

I just joined here and this seems like a fun place! I am a sourdough bread-making newbie. I've made three loaves, and the last two loaves have had these bluish/grayish spots on the bottom that look like mold, right when I take it out of the oven. The bread tastes great (we ate it anyway), my starter seems fine. I've googled it and checked back a while on this forum, and

BAGHDAD, Jan 28 — It is ubiquitous in Iraq — a diamond-shaped bread known as “samoon” which provides an inexpensive companion to almost any meal served up on tables across...

For some food. i will be testing the pronto pressure cooker which also has an airfryer attachment which goes on top. this is just an aesthetic prototype at the moment so it doesnt do anything, but the idea is when there is a working one it will make the food crispy as well. the whole system is connected, there is a device here as well as the option to use the mobile phone app, but there is a whole range of recipes and you can even have live cooking lessons. so for the sake of filming i have put ...

Its november, and anita has come in for food. youre on, sweetie. no judgment, no stigma. just food and a friendly face. volunteer has developed a special bond with little bread. volunteer has developed a special bond with little brett. you did an amazing job. youve helped me so much, and i wouldnt be able to do it without your help. high five. unless you want to give me a hug. i mean, iwill. i love that hug. brilliant. i dont know how to cope. i really dont. i dont need it. thats the top and bot...

Hello everyone, I am a beginning baker and am trying to improve my technique to achieve bread with the perfect moisture and color. He was experimenting with different ratios of ingredients and cooking times, but still did not achieve the desired result. I was wondering if anyone could share some tips or techniques for achieving bread with proper moisture and a golden color.

We are soon departing for warmer climes so our lovely neighbour will be taking care of our mail for us. So to thank them in advance I like to bake them a loaf of bread. I decided to bake them a simple Hokkaido milk bread with some whole wheat and extra flavour from toasted sesame seeds. 44137D38-AB5D-4770-AF45-A89A96F1ABFF.jpeg 6530DACE-30B3-443D-9993-3BDC6469CABD.jpeg For

I am looking for suggestions for whole wheat flour for a yeasted sandwich loaf. I've used KAF WW and Maine Grains WW. I was surprised when I used the Maine Grains flour instead of KAF that the difference in flavor was noticeable - Maine Grains had a much better flavor. So much so that for whole wheat bread, I don't think KAF would be my go to anymore. The protein content for

As I had rye malt on hand and half a bag of light rye, I decided to try my hand at this Lithuanian palanga rye, an interesting recipe that calls for a sourdough levain, a flour and malt scald, and a yeast levain. I made it with 1/3 light rye and 2/3 whole rye. palanga.jpeg palanga crumb.jpeg It's a fantastic bread. The light touch of caraway (just 2 g) allows the tart seeds

Today's bake: Butternut Squash & Cherry BreadSource: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah OwensNote(s): Modified fermenting times, increased cherries from 10% to 18%This bread is made from a majority of KA bread flour, some Palouse Brand Hard Red Winter Wheat-100% Extract, Organic Rye-100% Extract.There are in addition pureed

​I'm relatively new to sprouting grains. I sprouted some rye grains recently that I think I might have over-dehydrated because I used an oven that was probably too hot. The grains look a little shrunken, some a bit shriveled. Before sprouting they weighed 250g, they now weigh 218g. My question is whether or not I should bother milling them and using the flour and expect to get