Page 774 - Bread News Today

Victimhood. its a powerful way to claim that you deserve government largess more than they do. so doing it makes the pie smaller, setting the stage for where we are at. >> thats the problem. in the name of helping the people you point out as victims, you make them into actual victims. the more you describe someone as a victim, the more they think of themselves as victims. at the end of the day the pie is smaller in the end. rome learned this lesson. its erie how much hyper -- its eerie how too m...

I started making 70% whole wheat sourdough last year and have ended up with a loaf that tastes pretty good, but doesn't look great or get a good rise. I'm not sure what I'm doing wrong (and I'm mostly self-taught) so I thought I'd just post my whole process here (along with photos) and ask for feedback! Thanks in advance for any advice you have.This is based on the New York

I baked the 80% Sourdough Rye w/ Rye Soaker from Hamelman's "Bread".It has a whole rye sourdough and a whole rye soaker; the final dough comes out to 80% whole rye / 20% high gluten flour. My starter was unusually active, nearly tripled. But with all that whole rye despite the 80% hydration and high gluten flour, the bread has a, shall we say, low profile and a tight crumb. I

I wanted a nice bread for sandwiches and/or toast so I threw together some Durum flour, fresh milled high extraction rye flour, AP flour and a little Potato flour I had recently bought at KAF. The Potato flour helps keep the bread from going stale.I also added some fresh honey I picked up during our recent trip to Vermont to add a touch of sweetness.For the topping I used some

Try as I might, I cannot find clear and unambiguous advice on this anywhere... Does anybody know the pros and cons of, for example, a shorter BF before shaping and then longer for the FP or vice-versa? Some say the FP is mostly to allow the gluten to relax a bit before baking so it can spring. Others talk about it as if it is the main time the dough actually rises. Most

Guys, does this loaf of bread look like 80% hydration? Shouldn't I be getting more and bigger air pockets? What do you guys think? I used 100% bread flour.Thanks IMG_20220916_182047.jpg IMG_20220916_225015.jpg

Hello, this is my first attempt at a sourdough starter and I have this question: today is the third day, which means introduction of twice daily feeds, but my second day 24 rest period will only be up at 16.00 this afternoon. Could I leave it for today and begin the twice daily feed tomorrow, starting at 8.00 AM? will this do harm? (It seems to be coming along nicely and at

All sorts of bakeries have started up in Toronto by people who have left or lost their jobs, but one of the latest was started by someone who could...

Still working away at my panettone here in the VT wilderness. I've adopted a consistent twice-daily feeding process for my Lievito Madre, and have made other adjustments in dough handling, pH measurements, proofing temperature, and baking process.I am now seeing significantly more alveolation in the loaves, so apparently all of these things are contributing factors. This is

I know this was posted before, BUT for those that like sandwich bread leavened with SD this is a must try. THIS FORMULA & METHOD by TX Farmer is nothing short of extraordinary. Really wished I knew what became of her.Only 800g TDW was used to bake a large USA Pullman Pan. The slices are light and airy. The flavor is complex and has only the slightest hint of any sour flavor.