Page 738 - Bread News Today

Hi guys. Does anybody know how do we build formula that have an altus (left over bread)? I mean, is this is part of the flour/the water or what? Thanks, Ron.

So I’ve been baking with my starter for about two years, and a few months ago it suddenly turned extremely sour. It literally happened between two feedings, and as far as I can remember nothing changed. It’s so much that the final bread tastes like vinegar. Before that, the bread was great with a very mild taste, which is what I’m after. I’ve tried making a liquid starter with

An interesting article (+ recipe) on a new flour product called Granoferm. It's made partially with a Lievito Madre ferment of wheat bran, followed by heat processing.I guess it's a bit like the bran levain some of us have made in the past (or maybe the present?)https://www.homebaking.at/granoferm-100/ (in German)Lance

I recently purchased the book, The Rye Baker, by Stanley Ginsberg. I have tried a few recipes, and for the most part, they have worked well. I was thinking about making the Hearty Seeded rye in the book when I noticed something a little odd. In the instructions for mixing, the author says to mix the dough for 30 to 35 minutes. I think this is rather unusual, and perhaps a

We have friends coming into town this week, so I needed more bread on hand. Seemed like a good time to take a run at Holiday Cranberry v2 (now BASED on Trevor Wilson’s formula, but tweaked more to my starter/process.) Everything went very well with this bake EXCEPT for a hydration issue……. After I got all the water, levain and flours into my Ank, it was dry as dry could be!! I

I’ve had this loaf on my list to bake for sometime. I’m still not sure that I love high percentage rye breads, this one is 59%, but wanted to try a different recipe to find out.Daniel’s description of this bread from the book: “ There aren’t many bakers who continue to follow the tradition of building a rye sour in several stages. Josef Hinkel organizes his bakery around a

Hi All, Is anyone baking with solod added to dry ingredients (like whole wheat flour) for quick or raised breads?Here are some comments on baking with solod:https://www.thefreshloaf.com/comment/514838#comment-514838https://www.thefreshloaf.com/comment/514949#comment-514949https://www.thefreshloaf.com/comment/514953#comment-514953Thanks!

Hello, I’ve got a question about safety. Im looking into buying a Rofco B10 but live in a smallish house with 2 kids (both under 2). If any of you own a Rofco, where do you put it that is safe? Does it heat up everything around it? Does it have to be somewhere away from other appliances? How hot does the exterior get? Thank you!

For sale is a Traulsen RBC50-ZWM12 under-counter blast chiller. This chiller is in very good condition and came from an ice cream shop that went out of business. No dents or dings. It was well preserved and in excellent working condition. Includes a knife holder on the side of the unit, which comes off easily if you're not interested in it. Also includes user manual. While

Up for sale is a Faema X20 S10 SuperAutomatic Coffee Machine The new super-automatic Faema offers an unparalleled experience and, thanks to its distinctive features, encourages innovative interaction with the machine.The endless customization possibilities available through the revolutionary touch screen with a 7 inch display and the incredible variety of drinks make the X20