Page 810 - Bread News Today

When someone says hey, im here to help you at 28% or 18%, that is not your friend! >> bill: this stuns me. 61% of americans, talking about 157 million american adults, are living paycheck to paycheck. have you seen a number that high before? and dave, in all the advice that you give and people you talk to, how do we change that? >> year in and year out, we run into the number 75%, 78%, 76% of americans are living with too much month at the end of the money. dump a 9.6% inflation rate on top of t...

I hadn’t made a pizza in half year so it was high time that we had pizza. I decided to try baking another Capricciosa pizza (capocollo, mushrooms, olives artichokes and tomato sauce) and ensured that the mushrooms were pre-cooked so that they didn’t flood the pizza with their liquid during baking. To that end I dry sautéed the mushrooms after slicing them in sixths until they

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Hi guys, I tried baking a simple artisan bread in my new unglazed clay pot (just like romertopf). I got decent bread rise but I have noticed that I didn't get as much browning on the bottom and top and not much crispiness of the crust as I get doing the same thing in my cast iron lodge pot. I usually bake it my bread at 450 F for half hour in cast iron and I get better result

By ‘combo’ I refer to using both yeast and sourdough starter as leaveners plus these couple of techniques mentioned below:Salt-Stressed Yeast (Stress)This is done by diluting the yeast and salt used in the recipe in water (8-10% brine) and letting it stand at RT for ~1 hour. Advantages of this technique can be found here for instance.Double Flour Addition (Whisk)Explanation of

Due to both my husband and my blood sugar, we eat bread made with at least 50% whole wheat. Most of time, I baked 100% whole wheat, before I changed my starter's flour.My WW starter seemed healthy, doubling in size between 4-5 hours @ 78 degree. I noticed that when I added about 50% bread flour to bread dough, it was rising very slowly ( I understood that WW has more

I want to quickly heat up my romertopf in the oven. What's the best way to heat it up (without soaking it)? Should I place it in the oven with the lid on or is better to have a open clam? Which method would give me quicker results?Thanks

Not much to say, except I'm re hydrating my 2g of dried starter from 3(?) years ago. I've been feeling better and store bought bread prices have been going up. Almost $4 a loaf here for the basic stuff. I've got bubbles in my tiny starter which is half rye and half whole wheat. If anyone remembers, I was having water problems when trying to get it going the first time. So far

I'm looking for help interpreting the units in this recipe. My question centers on the interpretation of the dreaded oz which could be the volume ounce or the weight ounce.Here is the recipe transcribed into a table with my guesses for the units.Any help interpreting these will be appreciated and are there any guidelines for interpreting these? Dough Unit GuessMilk7

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