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Oven temp for a Hensperger recipe - Vimarsana News

Oven temp for a Hensperger recipe

I enjoy making Beth Hensperger's White Mountain bread from her book, "The Bread Bible." But I would like to use my Dutch oven or Challenger vessel instead of a standard loaf pan.The book recipe for a loaf pan is 375 degrees. Should I stick to that temp with another vessel? I typically use the others at a higher temp. Thank you.

Over sourdough? Here are five cooking projects to take on during year two of COVID-19 - Vimarsana News

Over sourdough? Here are five cooking projects to take on during year two of COVID-19

This article originally appeared on FoodPrint. If you've spent the majority of your time at home over the past year, it's likely you've started a coronavirus project. What's even more likely is that your project is making sourdough bread. The pandemic's lockdown spurred a 2020 baking craze, which in turn led to flour and yeast shortages, and the resulting media attention brought on even more excited bakers. Home bakers turned sourdough tutorials into their side hustles, and celebrities also got in on the baking craze. On FoodPrint — a website focused on the entire food system — our pr...

Source: salon.com
Red Bible speaks against religion – Jerry Pay - Vimarsana News

Red Bible speaks against religion – Jerry Pay

Having debuted with the song ‘Unfinished’ several years back, he has pursued a promising career. Presently, his new song ‘Red Bible’ from his latest EP project titled, ‘Sun Beneath The Sea’ is a big topic among music lovers. An inspirational song, ‘Read Bible’ speaks more about religion and how it has damaged society. In a chat with Juke Box, Jerry Pay said: “The song is a very strong and touchy soul music with inspiring messages. “ When people listen to the song, they understand my message and they want to know why I wrote it. “People ask if I have the heart to push the...

Source: pulse.ng
Rye Flour | The Fresh Loaf - Vimarsana News

Rye Flour | The Fresh Loaf

Nov 4 2007 - 6:50pmgood post I think you did a good job in putting all that information together in such an organized way.  Rye breads were always my main goal, when I decided to start making my own breads.  My husband grew up eating them regularly and enjoys them.  But so far, I have total failure with them.  I have alot of trouble shaping them and do not get any ovenspring from them.  I suspect that besides being an amateur, that I bought the whole rye or dark rye.  It was all they had to offer and at the time, I didn't know any better.  I am trying to persevere though.  I have read...