Page 841 - Bread News Today

Stability, and business security in our continent.— our continent. josefa, if we ust look at the fi our continent. josefa, if we ust look at the current i our continent. josefa, if we ust look at the current crisis, h our continent. josefa, if we just look at the current crisis, and i our continent. josefa, if we just i look at the current crisis, and the impact on africa from the war in ukraine, how worried are you about social unrest? we know many countries have been rocked. history says th...

I’ve done swirled, flavored milk breads before but they were based on another baker’s formula. This is my first time doing a swirled milk bread based on my 25% whole wheat Hokkaido milk bread recipe. If you look closely at the formula I’ve greatly increased the percent pre-fermented flour. The reason for this is that this dough is even more enriched than usual. Both the matcha

I am new to baking 100% whole wheat breads and with poolish as the starter. I researched and have taken a look at the posts here (lots of great info!) So, I wanted to share a youtube link I found which shows in detail of a recipe of exactly what I was looking for. I hope any of you baking with 100% whole wheat and other grains might gain some ideas from

I was away from my house for 8 weeks, so I froze my starter, and have come back and am trying to revive it. After the first day, it smelled awful, I can't even try to describe it. Nail polish, vomit, somewhere in that spectrum, and a thin layer of clearish/cloudy liquid on top. I upped the feeding schedule to twice a day, for maybe five days or so, and now it smells vaguely

I am new to baking 100%whole wheat breads and with poolish only as the starter. I researched and have taken a look at the posts here (lots of great info!) So, I wanted to share a youtube link that a baker shows in detail of her recipe of exactly what I was looking for. I hope any of you baking with 100% whole wheat and other grains might gain some ideas from

Will people die in large numbers? or will we simply find other ways of feeding ourselves? prices are rising all over the world. some countries will absorb those price rises, and some countries wont. and the countries that will be worst affected are the ones that arent producing the food that they themselves. so, a lot of north africa, the middle east, they eat a huge amount of bread. its their main staple, their main source of carbohydrates, but they dont grow a lot of wheat. and theyll grow eve...

It’s been a while since I posted, I still check TFL from time to time. Today’s visit showed some really interesting posts. This bake was just a straight up 1:2:3 bake.My starter was refreshed the day before and had a final feed in the morning. I was late getting home in the afternoon but as the starter was looking really good I went ahead.4:20 pm Weigh flours and Mix

The other request for the weekend was a porridge bread. I've made this one quite a few times now, and it's becoming a go-to bread when I get a request for a loaf. To-date, I've always made the porridge as a soaker about 1-2 hours before final mix. This time I made it as a mash following Benny's recent post. My usual mash method followed Peter Rhinehart's (heat water to 165 deg

I cannot say...This time, I tried to bake my loaves directly in the oven (steam mode) on a steel plate (just to see what difference it would make compared to the DO)...:-)))))My bread has never ever been that flat and pathetic!!!!! Please do not hesitate to share your thoughts on this complete flop!

I tried reducing the yeast and also reduced my rise time but the loaves rose too high in the oven with the result being a flying top crust. Next time I am going the other direction with longer rise time after shaping the loaves. I’ll go up to two hours instead of current one hour. I did the poke test and maybe I am missing something but I thought if the dough springs back