Page 832 - Bread News Today

Hello everyone,I am trying to decide between the KA Artisan 5 qt or the KA Pro 5 qt. They're very close in price right now. I make 100% whole wheat bread, one loaf at a time. I've been using the no-knead method and want to switch to kneaded to get a softer crust and better product in general. So that's why I'm looking for the stand mixer--to do the kneading. From what I've

I started my sourdough starter on 6/15/22 with fresh ground WW. Since then I have been feeding KA unbleached AP. It took about 2 weeks to see its first rise. Smells sour and slightly sweet. However, I have noticed for about a weeks now, when it rises, it only rises about 1/4” over 24 hours. I have been doing the following:Once daily stirring and discarding 1/2 of starter

So I've baked this Chocolate Rye from Lutz Geißler's ploetzblog -- https://www-ploetzblog-de.translate.goog/2015/09/05/im-schoko-rausch-schokoladenbrot-sechzig-prozent-roggenbrot/?_x_tr_sl=de&_x_tr_tl=en&_x_tr_hl=en&_x_tr_pto=wapp -- twice now. It's got extraordinary flavor and, though I got two completely different looking results, I wanted to share it here.About a month ago,

I didn't have a plan for this week and had a request for some kind of onion bread. After searching around I found an onion and sage bread. Reading more about that someone mentioned that the bread tasted kind of like a Thanksgiving Stuffing. AH HA! Inspiration strikes. If I can make an onion bread with some herbs, why not make a Thanksgiving Stuffing bread. One of the easy to

Hi everyone! I've been baking artisan/sourdough bread for a little over 5 years now, but my wife and I just moved into our first house, which the seller was nice enough to put a brand new gas range/oven in. Previously I had done all my baking in electric ovens, so I read several posts on TFL about gas ovens and was a bit intimidated by the difficulties that they can present.

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Recently I have used an AP flour (Spanish) which offers that the protein is 10.5%. It is; Flour traditional Zamorana. Strong flour. (Harina tradicional Zamorana. Harina de fuerza) However more than one commentator offers that that percentage can rise to as much as12%. Is this normal, common, a rarity, .... that the protein is stated as a minimum? Can I easily test it?Must

Nationwide, looks like it will be pretty bad for democrats and the only way out to turn away from the hard core base they are hoping to get excitement for but without losing all the normal voters. >> john: the a.p. analysis found the bulk of the switches were in the suburbs, people tend to be more moderate, looking for bread and butter issues. and what john braybender said, the universal issue is the concern over the economy and thats going to drive the election more than any other issue as much...

Hi, I'm new here and this is my first post!I've been searching for a good flour source that's not too far from home, to use for my family's baking needs. I live near Toronto and I just discovered K2 Milling. One day this week I'm going to make the drive up there.My problem is that they have so many different flours. I'd like to try their Einkorn, their Corn Flour, and perhaps

Hello all.While I am by no means a sourdough expert, I have been a bread-baking hobbyist for about 10 years now. For the past 8 years, I have had a foolproof recipe for sourdough sandwich bread that never ever failed me. However, over the past 6-8 months, I can no longer get gluten to develop like it used to. I have used the exact same flour in the exact same quantities, but