Page 883 - Bread News Today

On the shelf at the local Grocery Store, I had 5 brands to choose from. Stone-Buhr Shepherd's Grain All Purpose Unbleached is the one I purchased because it was the middle price. Has anyone else used this brand flour? It has been sold at stores in my area as long as I can remember (several decades:>)). EvaGal

I have been using more parchment lately, and I have begun to think about using silicone mats as a way to save on costs and help the environment. I have some recipes that call for pouring oil on the work surface, but my spouse objects to pouring oil on our granite counter, no matter how well it is sealed. I thought that pouring the oil onto a silicone mat would keep the oil off

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I recently read a book on 19th century yeoman farmers in the Georgia upcountry. As porridge loaves sound rather peasant-like, I decided to make one with a Georgia palate- oats, rye, and whole wheat flower (all typical crops of 19th century subsistence farmers in Georgia), peanut flour (because it sounds very Georgian even if no one was making peanut flour in the 19th cen.),

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They cant tell us how, they are just lying. maybe it was the most secure but we have the right decipher our self. period. we have an absolute god given right. in fact we need to because we have an election coming up and an election after that two years later and if we are going to have confidence in the outcome of those elections and we pray we do then we need to be absolutely certain we know what happened in 2020. there is a long preamble to our next interview which was wih catherine pingel bre...

Hello everyone! It's been awhile since I've posted but I had a question I wanted to ask. I've been baking for some time now and have had some good success. Normally, when I bake a boule I use a banneton with brown rice flour to prevent sticking, which has worked very well for me. This week I ran out of brown rice flour so I used all purpose flour instead. Unfortunately, with

I realized that I hadn’t baked a crumble topped pie in at least 3 years so I decided it was time to do a crumble pie again. I’m using Kenji Lopez-Alt’s pastry recipe again because it is now my go to recipe. It is a reliable way of baking a buttery yet tender pie crust every time. Rather than cutting in butter, you make a butter flour paste with ⅔ of the flour. This essentially

The first time I baked brioche I did a test bake baking them as buns. For today’s bake I decided that I’d plait my brioche dough and bake it in a pullman pan for fun. I reduced the butter because I ended up not having enough for 50% so decided to go ahead and make adjustments and make it at 25% butter, poor man’s brioche LOL. B6C97E46-A43A-43CB-8233-9A03E194764E.jpeg

Hello Everyone,So happy to be here! I came to bread making only recently and it has absolutely changed my life and helped me mentally, spiritually, and physically. I have been often coming to this website as a resource to trouble shoot some of my baking mishaps (of which there are many) and today I said “hey! Why don’t I just sign up!” I am a full time watercolor artist and