Page 833 - Bread News Today

OK first blog entry here. About time I start documenting my bakes so I have some record of progress...Mostly my bakes are for my weekly sandwich and other common uses (toast, etc). I've played around with a few flours and one reason to start blogging these is so i can keep the experiments straight. Most past bakes have been all or almost all bread flour with some whole wheat

Acid H+ ionsNameBase FormulapKa1pKa2pKa3pH of 1mMMolar mass (g/mol)mono-LacticC3H6O33.86 3.5190mono-AceticC2H4O24.76 3.9160di-TartaricC4H6O62.994.40 3.18150di-MalicC4H6O53.405.20 3.33134di-SuccinicC4H6O44.215.64 3.65118tri-CitricC6H8O73.134.766.343.24192 Lactic and acetic acids - by products of heterolactic fermentation e.g., sourdough cultures, pickles, cheese.Lactic acid -

There are hundreds of people selling ketogenic diet plans online and on social media, with big promises of the results to be expected. The real driving force behind keto’s popularity is our myopic focus on weight as the sole determinant of health, keeping us on the dieting merry-go-round as those diets become more extreme with each rotation. Yet dieting has been shown to

Robert, you are take on the follow-up from friday. >> is a time we should go ahead and settle this argument about roe versus wade and leave it up to the state i am a pro-life person who has been putting out the from the beginning. but activism has to happen on state level bread love to see supreme court were appointing people to the court based on their judicial record not whether or not they fit a political witness test is being pro-life, pro-choice or other issues. i think of people organized ...

This bread arose from a “What if…?” musing. Specifically, what if I used oat flour in place of barley flour for the Barley/Wheat Bread I made previously? As it turns out, it's a pretty good idea. The formula was:350g whole oat flour50g whole rye flour400g whole wheat flour400g bread flour (I wound up using King Arthur all purpose flour)60g honey 900g water20g salt10g active

Finally got around to making bialys based on the King Arthur recipe. I've always loved the bialys they used to make at the Mendocino Bakery which has since changed hands several times and had sadly disappeared from the menu on our last visit early in the Covid epoch. I will be looking for them when we visit again in a few months. In the meantime, these came out just great so

I know this seems offtopic to bread making but it's a very interesting subject so bear with me.Sorghum should increase dehydrotestosterone production via increasing 5 alpha reductase enzyme activity.

I have tried several recipes for a starter and have found out that a 100 percent whole grain Rye works perfect for me. As I learned the craft, I have also made a white wheat flour starter, which works very well as well.Although both my personal experience, and advices given around the web, confirms that Rye starters are strong and raise high. The question is, why?We know that

Battle as they waited for advanced weapons systems from their western allies. day by day, president putin is destroying more cities, and gaining more ground, in a war which nato has warned could last for years. a second earthquake has shaken an area in south eastern afghanistan, causing yet more death and destruction. more than 1000 people are known to have died in the quakes in paktika province, one of the poorest areas in one of the poorest countries in the world. from gayan, secunder kermani ...

Today's bake is another using my sour raisin yeast water as the predominant leavening. I also added in a bit of starter at the final mix because the RYW poolish seemed a little sluggish. This was also an overnight cold retard during bulk. I've made this once before at 30% whole grain, so I bumped it up to 40% for today. I think I could go up to 50% and get similar results, but