Page 737 - Bread News Today

Hi!I've been doing sourdough pretty regularly for the past year and have hit a plateau. I'm happy with taste but I wish there was a little more airy (instagrammable) crumb. Any suggestions? I've been using the beginner's sourdough from perfect loaf.450g Central Milling ABC+15% Whole wheat5% Rye1.8% Salt3.8% Levain (Fed every 24 hours. When refeeding I split off to make leavain

Hi all, for anyone that might be interested, I have a new detailed review of the Hobart N50 mixer here.https://wheatbeat.com/hobart-n50-mixer-review/I have a lot of pictures of the inside of the machine as well.

Has anyone ever made bread with koji mold?https://controlledmold.com/adding-protease-to-bread-dough/https://blog.modernistpantry.com/wtf/the-secret-of-koji/?utm_campaign=257175_KI%2020221025&utm_medium=email&utm_source=%24DOTDIGITAL%24&dm_i=6MV2,5IFR,2ZM89M,R93U,1It sounds amazing. The author claimed it added the flavor of cheese to the Forkish recipe they modified.

Cream Cheese Pound Cake Source: Southern Living, November 1995 This is my favorite pound cake! 1 1/2 cups (12 ounces) Butter – softened 1 (8 ounce) package Cream cheese -- softened 3 cups Sugar 6 large Eggs 1 tablespoon Vanilla extract 3 cups (14 ounces) All-purpose flour 1/8 teaspoon Salt Beat the butter and cream cheese on medium speed with an electric mixer for 2 minutes or

Hello everyoneSo Ive been trying to start a sour-dough starter and its going bad.It doubles in size in less then 24 hours. Smells funky, not like a normal starter should smell. Ive tried useing different brands of flour and still it did the same, all three times. Ive read that is might be bad bacteria doing it...but all three times??Ive used clean jars every time and a 50

Look at these. eggs, 30.5%. chicken, 17. beef has dropped. fresh foods -- fruits and vegetables up 8%. bread, 14, butter 32%. and then lets not even talk about the rising costs to heat homes this winter. what could be the economic impact on these things? in other words, these are the things that people see on a daily basis that really they need to have. >> its a blunt instrument that the fed has. the fed cannot go out and laser target housing which has been excessive. it cannot browbeat down egg...

I just unboxed, cleaned and setup my new Ankarsrum Assistent, I’m loving the build quality and this gorgeous orange we picked. I can’t wait to try it out. I plan to bake two Hokkaido milk breads tomorrow. Hopefully I’ll have a glowing review and I hope I can learn to use this quickly with tomorrow’s bake. In the meantime here are the photos.

I'm researching grain mills and was wondering if anyone had any experiences with the Osttiroler Getreidemühlen Type A200Does it make a finer flour than the KoMo or Salzburger grain mills?Is there much maintenance required for it to perform well?Are there many on the secondary market?What would one sell for?Any advice is appreciated.Tony

I was mixing up some dough earlier and misread the recipe and added 3 cups of water instead of the cup and a half it calls for. I mixed it up anyway and will use it but I think I might have to add more flour than the recipe calls for. It's got three of five cups in now with two to be added tomorrow. But I am thinking I might need to make that three cups. Is this going to have

We feel the crunch already and we�*re just sort of getting our heads around the fact that... winter is always difficult anyway so for us, we�*re kind of preparing and asking people to give what they can and accept that sometimes that might not always be what they�*ve been able to afford in the past. the cafe on site is paying more for its food, like the rest of society. new 0ns figures show the basics, such as chips, bread and milk, have dramatically increased in price over the last year. ...