Page 693 - Bread News Today

Hey everyone. I just ran into something that I've never encountered. I was mixing a sourdough loaf today and I let it autolyse for 2 hours, and then added my starter and salt in two stages. However after mixing via the rubaud method, I noticed my bread not developing any strength. In fact it was weaker than it was before the autolyse! I wish I had taken pictures but I'm sure

Don’t know much about Facebook. I hope you can see THIS LINK.A starter was left untouched in the fridge for 2 years. It was fed 4 times and produced this bread.

[buzzer] >> in jerusalem, right? >> i dont know i would give you the [bleep] geo coordinate. >> 140 degrees latitude and 110 degrees longitude. >> what was jesus profession. >> making sure his reindeers were all healthy. >> he was a carpenter. >> maybe like his slave maybe. >> jesus wasnt santa claus. >> was he like a dive. >> [inaudible] >> you are not bugging. >> my god im totally bugging. >> he is the best. i dont know what his profession was but i believe in trusting him. >> floor man like m...

I based this on the Mixed Flour Miche in the the 3rd edition of "Bread" - the formula changed a bit from the 2nd edition. The 3rd edition recommends bassinage for the home baker to help develop the gluten in the 80% hydration dough. I usually love the flavor of rye/whole wheat breads and maybe bassinage would help with the gluten for a wettish dough.Here is the result: Mixed

That he was an election liar and vote for him. it was pretty close. >> yeah. you know, im here to represent everyone, not just the people who voted for me. i think we have a lot of shared interests. like i said, we all want a country that works again. we want opportunity for our kids. im part of the generation that work as hard as i want, im not going to make as much money as my parents. i think were seeing an increasing i guess disenchantment, you know, with the way things are working for folks...

Today's bake: Hazelnut and Fig LevainBread - A Baker's Book of Techniques and Recipes - Jeffery Hamelman 2nd Ed.This bread is made from a majority of bread flour, some 100% Stone Ground Whole Wheat Flour and a bit of whole rye which is in the culture. The Hazelnut, Fig, and Anise add-ins really dominate the flavor of this bread.This is my second attempt making this bread and I

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Neighbor belarus and the timing has everyone wondering why. putin talking in to locally specially baked bread has always been bigger on the world stage demanding his towering bel belarusian counterpart but was he here because he wants something? >> translator: we have certain areas of military cooperation and its not just supplying each other, which in my view is incredibly important, its also working together and cooperating. >> reporter: as usual, its hard to decipher what the kremlin head is ...

So I've noticed that when I make bread with half and half (a half cream coffee creamer) the bread is very tender, but the dough tends to tear. After reading a thread on here about using kefir milk to make a starter, it was concluded in that thread that the kefir was causing the gluten to degrade quicker because of the ph. Does regular milk behave this way? Does too much fat in

30 jones were shot down, a good result. for more details, heres nick paton walsh. >> it makes a trip to a smaller, neighbor delirious, and the timing has everyone wondering why. putin, talking to local specially baked bread has always been bigger on the world stage, demanding his towering belarusian counterpart come and see him. but well see, here does he want something? >> at least -- >> we have certain areas of military cooperation and it is not just applying each other which in my view is inc...