Page 892 - Bread News Today

When I went to the local sake distillery to get more Koji rice for my various fermentation projects using aspergillus oryzae I noticed that they also sold sake kasu. For those unfamiliar sake kasu are the lees remaining after sake production. The Japanese do not like to waste useable food products so sake kasu can be used to make many things. In fact, I used the sake kasu in

Tried my first loaf with Flourless Sourdough Starter this weekend. White flour loaf with 10% whole wheat (KAF), 10% sifted durum (Janie's Mill), and 5% barley flour. 12% cracked wheat was added as a soaker.FLAS was prepared by putting 40g of Breiss red wheat malt and 10g of kamut berries in 25g of raisin yeast water and 475g of water. This was kept at 87 deg F for 36 hours and

Not believe this lockdown was going to last five days but was going to last longer and you stocked up for a week or two, very quickly you are running out. there are limited supplies coming in from local districts, from government, but it doesnt mean enough, a box of vegetables every four or five days if you are lucky, or in a less well—organised area, it might be less. so what we do here, the entire building has created a group chat here and we place large orders, for instance, 50 boxes of bre...

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. stuff. we love stuff. and theres some really great stuff out there. but i doubt that any of us will look back on our lives and think, "i wish id bought an even thinner tv, found a lighter light beer, or had an even smarter smartphone." do you think any of us will look back on o...

I'm planning to bake Hamelman's Vermont Sourdough and would like to incorporate YW alongside the sourdough but am not sure how best to go about it. I'm sure there's an answer somewhere in this forum, but content is scattered in many threads and I'm clearly not searching on the right keywords. Now that I finally have a couple free days to bake, I want to improve my chances of

I have been baking sourdough bread for quite a while, but i am starting to get more and more into yeasted breads, because it fits better into my schedule and i just generally dont have as much stress about it. I am also learning about preferments, because i want to make up for the loss of flavor i might lose using commercial yeast instead of sourdough. So far, what i have

The only thing fresher than their bread is the guy reading this. subway keeps refreshing and refreshing and refreshing and re-

I've noticed something strange that I have no answer for. Every now and then, our sourdough starter seems to go dormant. We feed once a day at a 1/1/1 ratio and keep the culture at room temperature. Most times the starter is very robust and we use it every week to make bread. The starter has been active for several years. For some inexplicable reason -- and with no change in

I dont know what is happening. >> at one point, i was shooting a text at myself. im at a wedding and i think ive been drugged. i hope i am okay, right? not knowing if i would make it through the night. >> when the police arrived they found what appeared to be mass marijuana overdose. one of the guess who was feeling high saw the catering putting spoonfuls of green herbal mixture into some olive oil for dipping bread appeared the woman said she then confronted the bride who admitted placing the f...

The first time I made flatbread was a revelation—I couldn’t believe how easy it was and how good ...