Page 994 - Bread News Today

Back in February, when @DanAyo posted about his experiences with an unexpected (by me, anyway) style of enriched sourdough posted by @txfarmer in 2011, I decided to give it a try. My own experience with the formula after quick scans of Danny's and @txfarmer's posts was unsettling, but ultimately produced 2 loaves of a very light, white and shreddable sandwich bread. I had

I have never made brioche before but was so inspired by Melissa’s brioche bubble buns that she shared with us Sourdough bubble top brioche. a while back so I decided since I am on a whole grain kick that I’d try to develop a recipe for sourdough brioche composed of 50% whole wheat. I loved her shaping of these buns so used her method shaping three small boules and baking them

I had some black sesame seeds that I had ground with some sugar 6:1 ratio a while back for a flavoured milk bread I had made. I felt like having a black sesame flavoured bread so decided to add the ground sesame seeds to my 100% whole wheat sourdough bread. The colour of the dough was fabulous a wonderful grey brown with some black spots from slightly larger bits of black

Starting a 4th thread to keep scrolling manageable. Previous post is at: https://www.thefreshloaf.com/node/68514/free-or-discounted-kindle-bread-ebooks-3The 1st post in the series is at: www.thefreshloaf.com/node/61480/free-or-discounted-kindle-bread-booksI intend this post and comments to give Fresh Loafers a heads-up when bread-baking or pizza Kindle ebooks go on sale at

Kefir yoghurt has been a supplement to my breakfast for many years now, but I wasn't aware that the kefir culture could be used to leaven bread until Abe mentioned it in a comment here. I don't make a typical kefir, as what I make is very thick and like a yoghurt, I use a lot of "grains" (really gelatinous colonies of microorganisms and casein) and leave it in the milk at room

Here's a fancier, takes longer to make, savory and smells-oh-so-good flatbread: Pol roti (coconut roti)!I've had this on my "To-make list" since mid-2021. Fresh chilis are only in my shopping list when I make chimichurri sauce. This time, I bought extras to add them into this recipe. Chimichurri is something I use everyday because it's actually a high antioxidant condiment.

Hi bakers,My name is Erik.

Hi everyone! Here’s a complete and absolute novice in the art of sourdough baking. However I’ve been fermenting many other things for a few years.I finally took the plunge and created a rye starter over 10 days using home milled organic rye. Once it was solidly rising to double every day it was time to bake.I made the 100% wholegrain spelt loaf you see in tje pictures. I

Elevate this brunch staple with the right bread texture, structure and flavor.

I don't post very often anymore, but I'm still out here, still baking, still reading about everyone's beautiful bakes! Hats off to you all!!I often do a same day bake. I mill my own whole wheat, and the starter/levain goes crazy with that. I have over proofed more often than I care to remember. Now that I have found the sweet spot for proofing time, I haven't wanted to try an