Page 61 - Rye News Today

Hi all! I am an amateur baker from SEA! I mostly bake soft enriched breads that you find in Asian bakeries! I don't really have anyone around me who bakes so I'm excited to be able to join a community of fellow bread lovers :) I decided to join the site after mostly visiting the forums to troubleshoot my baking issues in hopes of improving my own skills and perhaps helping

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Esopus Spitzenburg Description This is my current favorite challah recipe, which Ive landed on by combining elements of my mothers go-to recipe with elements of a Peter Reinhart recipe, with my addition of oats and flax. Challah traditionally has no dairy in it, and due to an allergy, I have always made mine without eggs. What makes this recipe still a challah for me (aside for serving it on Shabbat) is its fluffy and tender crumb. Im sure Ill keep tweaking the recipe (and am happy for suggest...

Going to a lunch time gathering tomorrow and i am making a 44.4% Wholemeal Potato Rosemary and Cheese loaf. It was going to be a Sour Dough version but my starter has been sluggish recuperating from its slumber in the freezer. It will recover just may need a few feeds to gain its vigor. So a conventional bulk fermented fresh yeast dough it is. I'm also going to do another

Hi everyone. I am starting a small bread bakery business and would love any tips that you have. Specifically I am looking for which products sell the best and basic startup ideas/advice. Thank you very much in advance.

Thanks to several threads here, I have decided to build on the successes I have had so far (also in no small part thanks to advice and encouragement here) by focusing on Tartine #3. Thanks - again - to help in this thread, I have matched several of the flours mentioned throughout the Tartine 3 recipes to KAF and BRM ‘equivalents’.

Hi everyone,First time trying my hands on a sourdough starter, I mixed my water and flour on day 1 at 4 p.m looking forward to feed it the next day at 4p.m but my starter has already doubled and is bubbly at 8 a.m the next day. Is it possible to feed it already or do I have to wait for 4p.m again to do soThanks in advance

Measuring flour in cups is very inaccurate, and actually 1:1 flour:water by volume will give you a very liquidy starter. Thats just an FYI. However if it doubled in 4 hours Id say thats a very healthy and active starter, so go ahead and use it! benjamin163 Thank you very much for the reply Ilya, yes, I was just simplifying the amounts for the post. My starter is 100% hydration. I agree with you, it seems the starter must be healthy if it is doubling in size so quickly, and Im going to use it ...

I make a nice whole wheat sourdough, but I can’t seem to get more than 2-3” of height regardless of the moisture content or size of loaf. Any ideas? I use the following recipe with a kitchen aid mixer and water on my hands and board, so no added flour. Makes 4 1lb. Loaves. Flour is freshly ground. 90% white wheat, 10% red wheat. 300g starter (homemade and maintained with equal

April 1, 2021 - 6:24am idaveindy March 31 - April 1, 2021. (Paper plate is 9" in diameter.) 198 g Bobs Red Mill stone ground whole wheat.  37.8% of 523 g. 198 g whole grain durum "Fiber Wala" from Sher Brar Mills.  37.8% 303 g bottled spring water approx 50 mg vitamin C. soaked approx 6 hours. 60 g Durum flour from Golden Temple, white/red bag. This has some bran, but is not whole grain.  11.5%. 50 g King Arthur Bread flour. 9.6% 73 g bottled spring water. 10.5 g salt. 2%. 35 g cold starter,...