Page 717 - Bread News Today

Happy almost Thanksgiving!I'm in charge of bread this year, I had a lot of fun making this. 20221122_231856-min.jpg The stub was made of a piece of cracker dough I saved the other day, it was supposed to be a stem with a tail, but it was too fragile it broke. Well I don't have any more cracker dough left so I'll stick with a stub! 20221122_232503-min.jpg And also an einkorn

Hi hope everyone is doing well. I wanted to experiment with making a Panettone this year and was wondering about the crumb of a Panettone/ Pandoro and why the two doughs? So far from what I have found the crumb ranges in appearance, but an open soft, tearable crumb seems to be everyone aims for. Initially thought that the Panettone / Pandoro would be highly enriched, more that

Ocado shoppers flood the website with one-star reviews of the sourdough loaf

Hello -I am new to sourdough baking and I've been trying to get a starter going for a couple of weeks. I've been following King Arthur's starter recipe, but after about 10-12 days of feeding every 12 hours at a 1:1:1 ratio, I noticed that there was no rise, just stagnant bubbling.I read on another site that sometimes overfeeding can cause this behavior, so I left the starter

Today's bake - Orange & Vanilla SourdoughThis bread is a mix of fresh milled hard winter red wheat and white whole wheat flour and AP flour combined with some orange zest I had in the freezer and vanilla extract. I was going for a mild orange/creamy flavor profile that I think I've achieved. Tasting NotesCrumb - Sweet/Dairy with notes of milk, orange, and vanillaCrust -

Because they keep coming out with the same movies over and over again, the second versions never as good as the first version is. being less political i think could be good, in either direction. >> got to break bread with desantis, right kayleigh? has to break bread with desantis because they decided -- you know what happened? the disney ceo, they fell with that twitter is life thing, saw the excitement they got from the left when they were fighting for desantis, and then what happens? theres co...

Two fun bakes this weekend... A Lithuanian Black Rye recipe that I found on IG, and my 40% Whole Grain (Emmer and Einkorn). All the whole grain flours in both breads are fresh milled using berries from Janie's Mill.LITHUANIAN BLACK RYERye Sour100g Whole Rye flour100g Water30g Starter1) Combine ingredients and ferment at 76 deg F for 8-10 hoursScald20g Fermented Red Rye Malt

Hi AllI've had my Rofco B40 for 3 years. I love it, but recently I'm getting strange results. I find the bread at the back of the oven is not opening up on the score which suggests to me it's either too hot at the back or it's not getting enough steam or both.

Plan to bake Dell’s Portuguese Sweet Rolls for Thanksgiving. So far they have always turned out with a somewhat hard crust.How can they be baked to produce a soft crust?Wishing everyone that is celebrating Thanksgiving this week, a great one…Danny

Hello everyone!I'm new here and I'm really enjoying gleaning all your wisdom and experience!I have recently move to Paraguay from Australia, and the flour here is all 'enriched'. I brought my dried starter that I had been baking with in Australia over and started baking again. But the flour is so enriched here, it almost doesn't seem like real flour anymore! I have decided to