Page 891 - Bread News Today

This is the same as in previous post but I tortured myself with using devices, like scale and even the thermometer 😀 Oh, dear .... It can be done without any commercial yeast, but I prefer it this way. More practical and richer taste (yup, that's true) There we go:Day one, stiff starter:240g dark rye flour20g rye starter, unrefrehedEnough water to make rather dense, but not to

Whether you make your own bread or grab a loaf from the supermarket, everyone should know when to keep and ...

Hi I just bought some wheat bran thinking I would add more fiber to my diet. Ok now what? I want to add while baking and need to know how much and any other need to know facts. Thanks for any help. Patrick from Modesto

Over-proofing is often blamed for collapse in the oven. This is not always the case, as will be illustrated in this posting. A fully developed dough with good gas retention properties will not collapse in the oven, but will instead grow enormous in size. Baking this loaf was an experiment in extreme over-proofing, and an investigation into the causes of collapse in the

I was trying to convert a yeasted raisin cinnamon loaf recipe to one using a starter. Either my math was off or my starter was having a really bad day... IMG_8216.jpeg Original recipe: 180 g whole wheat flour180g all purpose flour¼ tsp yeast1 ½ tsp salt1 tbsp cinnamon350 ml room temperature water 50g walnuts50g raisinsModified recipe:1/2 tsp sourdough starter (100%

36 hour fermentation of final dough. 250g AP flour, 150g Bread four, instant yeast .05%, 100% hydration Levain 15%, Salt 2%, cooked sticky rice grain 12.5%3-30minute interval for bulk fermentation folding, 36hour refrigerated fermentation, 2.5hour proofing, 280C oven and used a Dutch oven

I need to replace a 22 yr old thermador, I can get a good price on a floor model meile. Anyone have any thoughts or suggestions?

Poilane was and is correct. A sourdough miche of whole wheat is great bread. It is better without yeast or white flour. Yeast speeds rising, so there is less flavor. White flour also diminishes flavor. I use fresh, stoneground hard red wheat with 10% spelt, 2% rye, and 2% chick pea flour. My starter (old dough) is about 20 % of final dough weight. Salt is 2.2 % added mid- way

Poilane was and is correct. A sourdough miche of whole wheat is great bread. It is the "Pain de Campaign" that I was seeking. Such bread can be baked at home, and it is not that hard for someone with some experience with sourdough.A miche is better without yeast or white flour. Yeast speeds rising, so there is less flavor. White flour also diminishes flavor. I use fresh,

Albright continue. well be right back. grillin, chillin, spillin, dillin. bec-ing. never brie-ing. smokin, yolkin, flippin, dippin. if youre not oozing,, then youre losing. tater totting, cocold or hotting. mealin, feelin, pie-ing, tryrying. color your spread. upgrade your bread. pair it. share it. kraft singles. square it. why burn a candle when you can switch to air wick essential mist? its the modern way to transform fragrance infused with natural essential oils into a mist. air wick essentia...