Page 698 - Bread News Today

Hello, friends. I am about to embark on some experimentation with a room temperature low labor formula. To be more specific it is Ralph Nieboer's (Breadworks) German crusty roll formula. The formula calls for .02% IDY for 12 - 14 hours at 70F. (21c) I just took a temperature reading in my NYC steam-heated kitchen and I am looking at 81F. My question is two-fold, 1. Would

Ever wonder what Ezekiel bread actually is? Or where to buy the popular, gluten-free, sprouted bread? Heres everything to know about it, plus why its sold frozen.

Based on "The Philippe Gosselin baguette". Will falzon style.Today's formula is 100% AP flour (how boring) I have been known to add 10% semolina flour to the mix. The addition of non-traditional barley malt gives a pleasing caramelized color. At least it has in the passed. Enjoy the photo montage of the bake in real time! Today's formula is 100% AP flour (how boring) I have

Hey! Long-time lurker, first-time poster here. I'd really appreciate some help diagnosing my sourdough–I'm not getting the results I'd like. My guess is that I’m having problems with my starter, but I’m not sure. I’ve had the same results with the Tartine Country Sourdough, so I’m a bit lost on what exactly it is I’m doing incorrectly. And a similar issue with another recipe,

Haven't posted anything for a while, thought to rectify with this quick and easy recipe for sourdough deli rye bread.Here is the formula: https://fgbc.dk/2rfuProcess is simple. Refresh a rye starter, so you have enough (I keep mine in the fridge, and I fed it in the morning with warm water and it was ready in the afternoon), keep it at 28C. Just before going to sleep, make a

Mouth puckering REALLY sour bread.I recently started up a couple of new pet starters. This one gets fed every three or four days and when I want to bake I use about 25g of starter with 25g of water and AP (KA) flour 1:1:1. I leave it to rise overnight @ around 64F (about 7 hrs) at which point it has tripled, but not fallen. I then take 50g of the starter and add a 50:50:50

I've tried making a single baguette a few different times. Each time was a different recipe and each time it was a last minute "Let's throw this together and make a baguette" approach. Got really lucky the first time with nice spring and an open crumb. Told myself that baguettes were easy. The next couple of tries had no spring at all and turned out dense enough to be used as

>> it certainly matters, but at the same time prices have been going down, the price of milk, bread, fresh fruits, vegetables, take a look at this chart. fresh fruits and vegetables up 2%. and thats just month to month. why is this happening? >> it is something we need to make more progress on. over the last couple months, we have seen inflation in food coming down. that number of what economists refer to food at home, the cost at grocery stores is coming down. because growers were not able to f...

I'm a newbie to bread making and have been dabbling for a couple of months. The amount of information on this site is amazing and somewhat overwhelming. I've been doing a lot of reading and trying to practice what is being shared.

Congress tweets. perry and mark meadows texted preserve the voting machines, used at the polling places where the glitch occurred. he said theres a glitch that occurred. ill put them under lock and key. preserve all communications. now, if you just read these texts you could see scott perry saying preserve everything. if they want more what does that tell you. >> they are trying to get to the extent was there a conspiracy, how wide was it? who was involved? with respect to the subpoenas, the sub...