Page 743 - Bread News Today

I haven't posted anything in ages since I tend to make the same loaves on a regular basis that I have shared before. I am still baking weekly, and I visit here often to see what creations everyone is baking up! This week, I decided to shake things up a bit and find some loaves that would be fitting for holiday gatherings and gifts. As it happens, Trevor Wilson got his content

Hello TFLers! Pizza and Focaccia are both subjects near and dear to me. I have seen so very many arguments arise from the subject of how to discern one from the other, and I don't like to see my fellow TFLers consumed by the fires of wrath. We are a community, after all, and a community we shall remain forever after.

Hi,I have a 50 day old starter that I have been maintaining at 1:2:2 every 12 hours:25g starter25g rye flour (Bob's red mill organic dark rye)25g all purpose flour (normal unbleached)50g water (boiled) I live in a warm climate (29-32°C by day and 27-29°C by night, tropical weather with no seasonal changes).

Baking with non active sourdough starter? what happens if i baked the bread when the starter isnt active, does it just not rise as much when baking?

This video is a definitive, easy to follow guide for homemade pasta. If followed precisely, success is almost (most certainly) a guarantee. According to my family nothing store bought can compare. IMO, well worth the effort…Ingredients-300g Pasta Flour185 Liquid (2 large eggs, 3 yolks, & a little water to make 185g)5.7 grams salt

Here's where you can find it.

I only can find either Hard Red Spring or Hard Red Winter, but I've never seen the all combination for the WHITE, namely Hard White Winter. Is there such wheat there?The reaso why I asked was because in my house, we like SOFTER, FLUFFY texture of any kind of bread. Thanks

Here's where you can find it.

Here's where you can find it.

Here's where you can find it.