Page 701 - Bread News Today

Hi all, Yesterday I was making peasant bread with 25% whole wheat flour 75% AP flour. I've made it before and had success. I used instant dry yeast, first proof was fine, the second took longer than expected. It was evening so I got the not-so-bright idea of draping the loaves in plastic wrap and putting in the fridge overnight to bake the next day. This morning they were

Counter attacking. 100 test wickets forjack leach. make that 101. nearly 50 now for the part—time spin ofjoe root. they will seldom have come easier. replying to englands 281 pakistan lost eight wickets for 60 runs and had plenty of catching up to do. so how would england approach it. bread and butter for duckett. this is their new modern way after all, but with the reward comes risk. just ask willjacks. even when root tried something a little more orthodox, abdullah shafique pulled off someth...

Who doesn’t like a good English Muffin…toasted with butter or cream cheese? Nobody that I know of or at least admits to it! I’ve made English Muffins many times with varying degrees of success and I have to say this formula is by far my favorite. It’s adapted from a version I found on King Arthur Flour but with many changes.I used KAF bread flour along with some fresh milled

Nearly 50 now for the part—time spin ofjoe root. they will seldom have come easier. replying to englands 281 pakistan lost eight wickets for 60 runs and had plenty of catching up to do. so how would england approach it. bread and butter for duckett. this is their new modern way after all, but with the reward comes risk. just ask willjacks. even when root tried something a little more orthodox, abdullah shafique pulled off something very much not. so the situation and the fact there are still t...

Hello everyone, I'm still trying to learn my way around here, for I just joined. I live in B.C Canada and love all my neighbors. My question is I was gifted official Yukon Sourdough from the chilkoot Trail ( apparently it was tested) . Im asking how can I dehydrate it safely for shipping and storing for later use. Thanks everyone.

My husband (the baker) and I (the eater) are in SF for a couple of days and are looking to buy a couple loaves of old style SFSD. I grew up in the area and moved away 30+ years ago so am unfamiliar with the new kids on the block.I love the bread at Tadich Grill but know it is not available to purchase at Boudin. So what is your next best choice?Go!!!

Lucky me. My husband bought me a bread machine. Now that I've made a few hockey pucks, I'd better get some help

I make a sourdough rye that's about 80% to 90% rye flour. I add gluten which helps lighten it up, and just bought some diastatic barley malt because I know that the whole rye flour I use doesn't have it.The purpose of the diastatic barley malt is to break down the starch in the flour to help the yeast feed. It's automatically added to all purpose flour and bread flour in the

They put everything under diversity, tolerance and equality. but you look at the repeat offenders, they are not held without bail because they can afford it and they had to steal bread for dinner. no, they are repeat offenders because they know they will get out with note the consequences. have democrats been asked why they continue to do these policies that good people in harms way? by the way usually inner-city black and brown communities most impacted by this kind of crime. so why are we not ...

I love 100% whole-grain bread with no additives - simply flour, salt & water. No surprise, but I have found that mash/scald breads to be the best of these types of breads. I still can't believe no sweeteners have been added!I have seen recipes scattered about, but really only two good sources for multiple mash/scald recipes:Peter Reinhart's book 'Whole Grain Breads' where he