Page 785 - Bread News Today

So I left this in the fridge for a couple months. It’s made with rye flour now but it has had other flours since March when I started it. It doesn’t have a bad smell. It just smells like sourdough. And I’ll admit it was a little dryer and I should’ve added more water cuz the rye flour before the fridge but oh well. I scrapped off the top and used what was underneath and

We are now talk about the fact that this guy is embracing the far-right extremists, he knows that he is losing allies and so hes doubling down on the worst elements in our society. that is the only place that hes going to get support, and that is the best way that he knows so to rile up his base, which seems to be his bread and butter. >> trump has been heading back at people like bill barr, he called barr a weak and pathetic rhino with no guts. that seems to be his go-to response when i establi...

Adapted from Schvartzapel's recipe in Chambelland.This panettone has a light, open crumb, shreds readily, is moist and delicious. I've added candied strawberries, Valrhona caramel chocolate, and caramel chunks, 66D4C72D-8F90-48C0-A21A-B70628E06BE4.jpeg Recently, I've focused on lievito madre feeding schedules, techniques for improving the microbial balance of LM, mixing

Fox, nutter butter. i would love a coca-cola. my favorite thing, my mom would send me a note and she wrote it in shorthand because she took dictation and this is what this one says. anybody know? >> eat your lunch. [laughter] >> i believe it says have a great day. anybody want my pizza okay. >> we will see if missus fay the cancer. >> the judges next. >> i went to a catholic school and this is my favorite but this is what i had so i always had milk and my mom would make an omelette and put it in...

In which republican who had promote the reason the seat was vacant was because the former republican in that district had been convicted of lying to federal investigators which probably did not help the republic and bread. i do think the turnout, price of democratic turnout was a big factor. i dont think its necessarily abortion, its changing minds among voters but no doubt motivating progressives to turn out in the races, especially swing races. paul: dan, is the problem for the gop that the fu...

We just moved from sunny AZ to Cheyenne, WY. My starter seems to have made the move just fine, bubbling up nicely when fed. Unpacking is progressing, and I am starting to find kitchen things bit by bit.I threw together a sandwich loaf yesterday just so we could have something, and wasn't sure how things would turn out. This was a no recipe/no notes concoction, put together

I may be starting a new career in an Italian Restaurant working for a man named Matt H. Please keep fingers crossed for me! Thank you, john M.

Hello, I have been baking sourdough for about 8 years with no issues. We moved from TX to OK and about a month at our new to us (1980) house, my sourdough starter got some weird bubbles - soapy bubbles, and then the bread tasted absolutely disgusting. The rise wasn't great and it tasted like old yogurt/gym socks/bad cheese. So bad that we had to toss a sandwich loaf and two

I've searched for the subjects quite a bit, by reading blogs/articles and watched videos about it.I do understand the BASIC principles about using steam at the beginning of baking helping the oven spring and preventing the crust formed too quickly, such as sourdough boule or just basic artisan bread with steam for the 1st bake and finish up without to brown it. I just don't

Hello everyoneI have been working on Miche style poilane bread and getting good results.However...I began a new starter using the pineapple method until I got consistent rise and fall from the leaven using a small amount of pineapple juice each time until it got going. I fed the lovely twice with just water, using the equal starter to equal flour and water method, then used it