Page 776 - Bread News Today

Bread, grain to get into our stores. so had he failed on this, it would have been a disaster both politically and economically. so there has to be a lot of relief in the white house this morning. i know there is, ive heard it. and, yeah, if it had gone another way, it would have been bad for biden and the economy obviously. >> and peter, you would know about the relief at the white house. i think there is clearly a sub text here when you have less than two months to go to the midterms, there is ...

Making SD YW T65/Semola pizza crusts in my Detroit pans. Prep with sauce and parmigiana and then par bake and freeze. Better than Costco ����. The little one on my 40 yr old steel pan ( can’t get it anywhere anymore) will be gone almost immediately after coming out of the oven fully topped. Let me know if you want the best crust formula. 1700 g of yumAnd it’s only Tuesday par

Sadly, I do believe I am going to part with this most amazing mill in order to get a hand crank mill for emergencies, most likely the GrainMaker.It's in utterly mint condition.No shipping right now, located in South Florida. If you're interested in setting something up, please message me.

I have been looking at the templates that accompany some of the recipes on this site. While I can develop my own version, I am interested in knowing if there is a template or series of templates to use on this site. Baker's math is not the issue but finding a format that others can use is critical.as I might be teaching a class or two and certainly do not want to reinvent the

All the "artisan baking" (I know the adjective is "artisinal," Mike!) books I have provide instructions for humidifying the oven to approximate the function of steam injectors in professional bread ovens. Some recommend using ice cubes. Some recommend hot water. Some recommend humidifying the oven before putting loaves in. Others humidify after loading the loaves.  I think it

Hi, I've been researching where I can find Hard Red Wheat berries as well as Soft wheat, Durum wheat and Rye. Does anybody have any sources that they'd like to share. There doesn't seem to be many around. I also posted this in the ingredients forum, but though that some into milling might know. Thank you!

Greetings all. As you might guess from the subject line, I'm a new baker. I've baked three loaves so far and I am pretty astounded that it worked.I don't have a mixer and I'm physically unable to do strenuous kneading so I'm focused on no-knead breads in a dutch oven. So far my main source of information has been YouTube videos.

I am 3 loaves into my baking career and I have questions. I saw a no-knead Dutch Oven video and decided I wanted to try it. As with my usual MO on YouTube videos I watched dozens of videos and distilled it down to what seemed the easiest process: 3 cups bread flour, 1-1/2 tsp salt, 1/2 tsp yeast, 12 oz. room temp water. Mix in a bowl until all of the flour had been moisted. I

Latest gluten nebula discovery by JWST in my kitchen :-DA new member’s here to join the ‘lyse’ family. Autolyse, fermentolyse, saltolyse and now sourlyse. All recipe’s flour, water and sourwort (up to 30% baker’s percentage) roughly incorporated together and left in the fridge (4C) for 18-24hours. The acidity of sourwort and cold environment guarantee there’ll be very small

When I first got into Traditional Food in 2001, I pretty much had to make anything and everything ...