Page 863 - Bread News Today

I've been baking bread since I was still at home some 60+/- years ago, but never really explored much. Sis makes sourdough breads and has been trying to talk me into it. I like sourdough but it always seemed a lot of work. Just recently have been exploring using a bit of dough from todays loaf as leavening in the next loaf. I mean recently as in a few days ago. I put aside a

Paul (pnguyen951) recently posted a recipe for a spelt loaf, and I decided to give it a try.His recipe calls for 100 grams of a 60% hydration levain, and I maintain my starter at 100% hydration. The evening before the bake I mixed 40 grams of my starter, 25 grams of bread flour, 20 grams of spelt flour, and 20 grams of water. While he used a stand mixer for the initial mixing,

The best equipment for making freshly cooked pizza is a wood-fired pizza oven. We have the optimal temperature to cook the pizza between 450 and 500 degrees Celsius. Why do we use a wood-fired oven? or why do we believe it's the best? So answer to this question is the interior temperature of the pizza oven causes the dough to a crisp while the toppings become crunchy with the

My list of things I’d like to bake keeps getting longer but today I finally struck this one off my list. For some time I’ve wanted to try adding polenta to my sourdough bread. Alfanso has shared Kingdom Bread Tampa’s recipe for polenta bread so I based my recipe on that with some minor alterations (thank you Alan). When there is a small amount of wholegrain in the dough I like

About 36 percent of U.S. wheat is hard red winter wheat. Ag economists are finding out whether farmers who produce this higher quality wheat receive a higher price. 

Hello fellow fresh-loafers. Long time lurker, first time poster here. I am moving to a new home where I will have space for an outdoor oven that I don't have now, and am looking for something that can do both bread and pizza. The Gozney Dome seems like it will fit the bill, and is attractive to boot. There is a lot of discussion of the pizza making ability of this oven, but

Hello fellow bakers,Today I baked Mauricio's Sunflower and Sesame Sourdough Bread, where I also added some spelt flour and DW's favorite, pumpkin seeds, to the recipe.As a new baker, I was excited to try baking my first seeded loaf. And I couldn't be happier with how tasty this came out! DW and kids thought this was the best tasting sourdough bread yet.Thanks to Mauricio Leo

Ukrainian refugees, freshly baked bread and salt, a ukrainian tradition for welcoming guests. the program working to bring refugees since march, 20 more are expected in the coming days. in south dacot athe artist leader reports a new suicide prevention hotline, will go live july 16th. set to work across the country, not just south dacot a live 24/7, the goal, to offer support to those with help with substance issues, suicidal thoughts and emotional distress. >> the hunt for the man who opened fi...

Grillin, chillin, spillin, dillin. bec-ing. never brie-ing. smokin, yolkin, flippin, dippin. if youre not oozing, then youre losing. tater totting, cold or hotting. mealin, feelin, pie-ing, trying. color your spread. upgrade your bread. pair it. share it. kraft singles. square it.

For our patients. for our kids. so should you. ♪ music ♪ grillin, chillin, spillin, dillin. bec-ing. never brie-ing. smokin, yolkin, flippin, dippin. if youre not oozing, then youre losing. tater totting, cold or hotting. mealin, feelin, pie-ing, trying. color your spread. upgrade your bread. pair it. share it. kraft singles. square it.