Page 695 - Bread News Today

>> the words that i speak on to you, they are spirit they are mine. >> the words are not flesh, they are spirit and life. he was not talking necessarily about something physical, but something i eternal and spiritual to believe in him as the bread of life.

Over the past few months I've been trying delayed fermentation technique (pizza dough and basic bread dough mostly) as inspired by BBA. In between these attempts,  I've also been doing the usual fast (all in one day) rise baking.Although I've not had a baking session with both delayed and fast-rise going in the oven  together to compare side by side,  I'll be honest I can't

As I understand it (and as I have been doing it for the last few years) a Starter should be fed and developed in small steps.take (for rexample) 5g of starter and add say 25g flour + 25g water.then once that is active, rebuild it. i.e. discard some, then add another 25g+25Grepeat, repeat......why though would a batch of starter behave differently if I started with say just 5g

My GoTo sourdough recipe (I think it was from Kinig Arthur Flour) uses a Poolish as an intermediate step and specifies that it can sit and stew for.... several days under cool conditions.so I usually assemble the Poolish on Day 1 and bake on about.... Day 3 or 4.Usually the Poolish is vibrant, bubbly and quite active when I come fo finish it off (with additiona flour, 4 sets

Two years in a row I've had failed panettone. I Just don't know what has gone wrong. Basically everything goes perfectly all the way through to molding the dough, and then they just don't rise, or only rise a little bit. The current batch has been rising for roughly 19 hours (!!!) and is only about halfway up the mold.First, an important question: how long can I safely let

When we now look at the early modern humans, at the met neanderthal, almost all of them turn out to have family members that were neanderthal, actually, so it may actually be that more or less we have absorbed these other groups into larger human populations. crosstalk. so we kind of bread them into extinction, almost? yes. and did neanderthals and denisovans also have the power of speech, for instance, they could create art? they used tools, so were they very similar to tools, so were they very...

Szechuan peppercorn is a citrus and can be harvested and sizzled fresh in plain hot vegetable oil. (mine has been in the refrig for 2-3 months and still fragrant)Make a paste of orange/tangerine zest and granulated sugar in a mortar and pestle. Add some tablespoons of the szechuan pepper oil. The taste is electrifying and even more citrusy!!I painted a persimmon/walnut/choc

French food critic Julie Van Ossel believes the UNs culture agency has erred by giving the baguette special status because, more often than not, what goes inside is no cause for celebration.

Refrigeration temperature. I had this problem during the baguette community bake too. However that was with a criteria 1990's refrigerator with faulty door gadgets. This is a new refrigerator that is working just perfectly. That being said controlling the proof time using refrigerator temperature only, is difficult. I have a few more colder settings I could try. However

Hi, I have been lurking at these forums for quite a few years now. I have decided that I want to pursue my career in the baking world. If the kind souls here could point me in the right direction, provide information to help narrow down choices that would be amazing.My primary interests are as follows1) Artisan bread baking from different cultures. I like to bake breads from