Page 820 - Bread News Today

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This one was inspired by WoodenSpoon @ thefreshloaf in this post . I had a bit of fresh lavender growing and the rains of early summer made me do this one. Some information was missing from the original post and various people have followed up with their own bakes but as far as I could see nobody had actually posted a full recipe / calculation for the bread so....FULL RECIPE

After a period of not baking, I made another attempt at Hamelman's Pain au Levain With Whole Wheat (20% WW + 5% rye + my rye starter). It actually was a little better than the last few attempts, sigh. Pain au Levain w/WW + Bread Code DIscard Rye My first thought was that the sourdough was OK, barring some poor shaping and scoring. But a closer look at the crumb and some

So, last night I baked this Lutz Geißler recipe --https://www-ploetzblog-de.translate.goog/2013/01/05/weizenmischbrot-mit-dinkel/ (which was lightly adapted from txfarmer's formula on this site -- https://www.thefreshloaf.com/node/30494/rye-spelt-sourdough-rye-flakes, itself apparently inspired by something from Hamelman's Bread).

Hi everyone! I saw a post here a few years back about a terrible acrid aftertaste when making yeasted GF bakes. Wanted to see if anyone's discerned the culprit of this taste/how to counteract it.I've been experiencing this problem whenever I bake with Yeast and GF flours.This has happened no matter what flours I use (store brand mixes such as Better Batter and Cup4Cup,

Can clas be frozen and then thawed and brought to temp for direct use?could frozen clas be thawed and refreshed?thanks for any help out there!

Convenience store cake snacks grow in popularity as bakery prices rise

Test bake of combining: stressed yeast, lactic acid and malt.This is done by making a simple water solution of salt, yeast, and acidulated malt flour which is left to stand at room temp for 40 minutes.This specialty barley malt apart from bringing lactic acid into the dough it also has high enzymatic activity (DP 100Lintner). In this bake, only a small amount 0.5% is used

First post, here goes.Was curious as to which one to buy. I know the hull on spelt is much harder than on wheat, so was wondering if I have to use dehulled spelt in a stone mill (Komo Mio)?Is there a difference in texture if both are ok? Is there a noticeable difference in the bran between the two types?

It's been bothering me that I can't purchase high gluten flour easily for bagels/pizza dough.Below are the amounts of vital wheat gluten that are required to create a high gluten flour from both KA Bread flour, and KA AP flour.** Vital wheat gluten is about 75% protein roughly. **Bread flour = 12.7% protein x 1000g = 127g protein, we need to add 15g of protein to hit 14.2%, so