Page 766 - Bread News Today

I was inspired a few weeks ago by Maurizio's Brown Rice and Sesame recipe to make a multi-grain sourdough using various cooked grains as a porridge addition. After thinking about it for a while, I finally got a hold of all the ingredients that I needed last week and threw together the dough yesterday morning and baked this morning.To make the porridge, I boiled 50g each

I have decided to try my hand at pizza dough. I would like a Neapolitan type. A thick edge and thinner middle, but not thin crust.I live in an area where a huge variety of fours are not readily available. Will King Arthur bread flour at 12.7% work for this? Also, I'd like to use my Ankarsrum Mixer if possible.Advice, recipe, would be appreciated.RichieRich

Hello,A friend of mine has mentioned to me several times a bread he used to get hold of when he lived in Germany. It was called, to the best of his memory, Kasseler.

When I'm going to mix a dough that includes multiple types of flour (e.g. 50% whole wheat, 50% all-purpose), I first measure my flours into a container, then put a lid on it and shake violently until the flours are evenly mixed.Is this necessary, or do most people prefer to just dump their flours unmixed into the wet ingredients? Furthermore, is it detrimental to shake the dry

This is a serious question. I know there's a whole bunch of science behind this such that the knowledgeable folk of TFL can shed immediate light on my internal debate.I'm a pretty hot and cold baker. I go through bouts. I'm torn between my love of Artisan Bread, my fear of carbs and my distaste at the idea of raising any more wild creatures in this house. The two tiny feral

Food Security in the Arab World, The Bread Crisis in Some Arab Countries - Prof. Dr Moustafa El-abdallah Al Kafry

I'm attempting to make the Whole Spelt Loaf from Daniel Leader's Local Breads. The recipe uses a 133% hydration starter at 10% inoculation, whole spelt flour, and 10% honey. I searched the archives and found conflicting opinions on the success of the recipe.

Hello,I bought Forkish’s new book Evolutions in Bread, since his first one W,F,S,Y has been my bible on making sourdough breads with excellent results every time I thought it was worth trying this new one.The first thing I noticed is the change in the method to mantain/feed the starter.

I’ve been a voyeur of this site for a bit and am so impressed with both the knowledge and willingness to share by all the contributors. Glad I found you all. A little about me. For years I would make bread occasionally and, in my opinion, not very well. Everything changed when I purchased a Komo mill and ordered some berries. For baking I use Emile Henry cloches with great

2k23 mt is here and that means hoop heads as well as casual NBA players will be facing the length of a season's worth of arguments to begin and more than a few Amar'e Stoudemire Dunk kits to choreograph. We're going to break down the new NBA 2K23 teams for every one of the 32 NBA teams. In this guide we're taking more in depth look at the Phoenix Suns. If you're curious about