Page 870 - Bread News Today

Building on my successful 50% WW SD Challah I baked last week I decided to bake a 100% WW version. I think based on the appearance that I was patient enough with the final proof and didn’t under ferment it this time. I didn’t want to take a chance with weak gluten so I did add VWG to this one since there is no strong flour. I wanted to ensure that the shape of the each strand

Hello, I want to make a malt loat from Bertinet's book Crumb. It requires malt wheat flour and I was wondering if this link that I found is it:Giusto's Vita-Grain All-Natural Artisan Malted Unbleached Bread Flour, 5lb Bag https://www.amazon.com/dp/B08HSPX7LM/ref=cm_sw_r_apan_i_2PPX3XYDMT8NY89C36Z4?_encoding=UTF8&psc=1Anyhow finding lots of malted barley options but not malted

I used to think that white bread flour would be good to use for a long time, including for several months (or more) past its best before date. But now I'm not so sure.Two recent bakes have made me question my original view.One used mainly Granoro Manitoba flour, BB April 22 in a levain raised recipe. It produced a very sticky dough that took a while to form a windowpane. The

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Supply chain issues have been wreaking havoc on the farming industry for months, if not longer.

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An accumulation of small amounts of various leftover grains motivated this bake, a cracked grain sourdough bread. I had some rye berries, hard red wheat, spelt, barley and whole oats, 175 g total - coarse cracked and then soaked in 70 g hot water for two hours. The bread was made with 200g fresh milled whole wheat, sifted flour, 800g all purpose flour, 20g sea salt, 220g