Page 885 - Bread News Today

I can't get the rectangular tin/mold that I want in my developing country.So I am thinking of putting one together myself. Just getting some alu sheets and braze them together. I am aware the stainless steel is the better material, but it's a bit harder to braze I believe. I don't want any coating (PTFE start to stick to bread in no time).Is there any hard reason not to use

Every conventional brioche and other enriched dough recipes specifies usings room temp/ unmelted butter, but I cannot find a good reason why. This video from Foodgeek https://www.youtube.com/watch?v=BRGCI2UT8ik suggests that maybe there isn't much if any difference between using melted and unmelted butter. Is there something his experiment was missing? Perhaps we can

Asking you to give me recipes, where is it used?— where is it used? enset forms the staple _ where is it used? enset forms the staple in _ where is it used? enset forms the staple in ethiopia - where is it used? enset forms the staple in ethiopia and - the staple in ethiopia and converted into a pulp that is fermented and made into a bread as well as lots of other things because as you can imagine. what is really important, there are some crops that are cash crops and some are export crops, bu...

"hats shoved back at the tables, "calling for more bread, no charge, "swirling half—masticated gristle, no teeth to chew, "chomp, chomp from the grill, "bolting to get it over, sad boozers�* eyes..." it is a famously hard to read book, but do you think as an actor, you are helping it to come alive? well, i hope so. its like waves washing over you. the beauty ofjoyce�*s language, the way he relates to the common man and woman, is — is incredible. many of you might note that these are exam...

I have three baking stones that I picked up over the years. Two are round, thin pizza stones. One is an old Pampered Chef rectangular flat baking stone. It is thicker than the pizza stones, but not by much. It is my primary baking stone. I have used it for decades.Right now, I place the rectangular baking stone on the middle rack and bake on it. I also put a round pizza stone

I recently acquired a Lodge 3.2 qt combo cooker and love it. Forgot to get a silicone handle, and reading reviews it seems that Lodge doesn't have a good product in that regard. Any recommended brands? I know to use it only when moving the pan. My hands are small and often silicone gloves don't feel secure for something this heavy. Thanks!

"What kind of monster eats toasted bread in their bed," one comment said

Greetings!My very first post, looking forward to this! I've been working on a trio of starters, sometimes a quartet, and they're all healthy, hearty, and active. The one I'm focused on now is rye based and I want to really amp up the 'sour' in it. My Uncle is a huge fan of sourdough but complains his isn't sour enough, so challenge accepted! Right now it's getting fed every 12

Hi everyone!I decided to get rid of the gas oven in my kitchen because I've always worked with electric ovens before and now I'm so frustrated with the baking results of this gas oven that I would like to swap.It has to be a 30'' slide in range and I'm considering a Bosch with induction or a GE Cafe with a double oven. Does anyone of you have experience with one of those or

Recently after starting to go to work every day I don't have much time to bake during the week, so we completely ran out of bread by the weekend, and I wanted to quickly bake some nice bread. So I turned to CLAS in combination with IDY.Made two seeded breads in my small bread pans. Toasted 30 g sunflower and 50 g pumpkin seeds. Soaked 30 g crystal rye malt with boiling water,