Page 666 - Bread News Today

I went crazy back in fall and bought 4 starters from Sourdough International on a buy 3 get 1 free deal. I chose the Finnish, Russian, San Francisco and Tasmanian. The 5th starter in this comparison is the one from King Arthur (KA below).I activated them according to the instructions and they all work wonderfully. Activation took 6 to 8 days for me rather than the 3 to 5 they

Baby BabkaWeight Per:75 Number Of24 IngredientsPercentageWeightFlour100.00%763Yeast2.00%15Salt2.00%15Butter37.00%282Milk15.00%114Eggs60.00%458Sugar20.00%153 Total236.00%1800Overall Hydration63.95% *Per ServingPer 100gCalories251.99335.99Fat12.1016.13Carbs28.9838.64Protein6.789.03*this is only a rough guesstimate for the dough! For the chocolate filling, I made a butter ganache

I recently graduated from instant yeast to sourdough and have been baking San Joaquin bâtards from DMSnyder with great pleasure.I bake a 700 grams bâtard, 72% hydratation, 78% AP flour, 6% whole weath and 6% medium rye, and 2% salt. The levain represents 12% of the total formula and is very active, tripling in less than 10 hours at 1:4:4 inoculation and at a temperature of 69F.

All the bread I make is great, except it always seems to be denser at the bottom of the loaf than at the top. There are nice big evenly spaced air bubbles at the top that evenly change down to tiny air bubbles at the bottom. What does one do to prevent or minimize that. I have thought of tipping the oaf upside down half way through proofing, but I like to proof in the bread

Hello! I'm a Animator and hobbyist bread baker and pasta maker. This is my first post here, but have been following for a while and have gotten a lot of inspiration and questions answered from this blog. I started out with Tartine's country loaf and flourished from there. Lately I have been making alot of bread from Sarah Owens new book Sourdough, which I love! I also pair my

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Hello bakers!First time poster, long time lurker. I've gained so much from your wisdom here, so thank you. I am fairly new to sourdough baking. Oh, and I live above 5000ft, so bear that in mind.This is my first bake with a new starter. It was around 2 weeks old when I used it for the first time. The starter is 100% hydration, fed with a mixture of rye and whole wheat flours.

I've been working on perfecting my ratios and handling technique in my Irish Soda Bread recipe and have come up with a question I cannot find the answer to. I know that Irish Soda Bread is supposed to be a quick bread but it's texture does not depend on being a tender,flaky biscuit that requires gentle handling for a successful rise. So why isn't the gluten network more