When proofing down in a bread basket (not just a smooth bowl), what kind of flour keeps the dough from actually sticking? Is there a technique that works? Nor
A bakers couch is just floured fabric, whats the advantage to using it? King Arthur's site says that it promotes chewy, crunchy crust - how's that? If I'm ju
I have made sourdough bread several times using roughly the same technique that I use when I make artisan bread. I let it ferment several times folding between
When you're working a dough (kneading or rolling out), instructions often say to flour the surface you're working on and your rolling pin or hands. This helps t
We make bread for sandwiches a few times a week, but slicing them is always a pain. The pieces just don't come out uniform. I end up with angled pieces as the
'Artisan' is a term thrown around a lot right now in the bread world. What defines something as an 'artisan' bread? Is it a function of the recipe, the techni
Many recipes for bread and such suggest that bread should be fully cooled (like 2 hours or so) before eating. It's sooooo tasty right out of the oven - why wai
Sometimes my sourdough starter goes hooch (the brown liquid, alcohol) nuts and produces a ton. Other times it goes days and produces very little. I've never be
If you let (bread) dough rise, the recipe always asks to cover it. Years ago, I read to cover it with a wet towel. Nowadays, I see more and more recipes that as
I know of this grater via German cooking, but it may NOT be specific to Germany. Regardless, I am trying to determine the name of this kind of grater so I can
I am interested in making the dense pungent black bread that is traditional in Russia. Recipes for black bread are varied and seem to disagree with one another.
I'm planning on making a homemade pepper sauce that I saw on Serious Eats. The recipe is straight forward, but am concerned about the best way to 'serve' this
I'm looking at making a recipe that calls for lo mein noodles. All I can find in the grocery store are chow mein noodles. Is there a difference between these
As we've seen in previous questions, certain flours have different gluten contents. Time and time again, I find reviews of King Arthur Flour recipes indicating
We have a recipe that calls for us to make annatto (achiote) oil and fry some chilli peppers in it. We are unable to find annatto seeds. Is there a good subst
Different sites recommend different flours for the feeding of my established starter, so I suspect it depends on the purpose, but I can't find a definitive answ
After enjoying many of the recipes out of The Bread Baker's Apprentice I moved on to Peter Reinhart's Whole Grain Breads to learn about how to make hearth-style
I moved in a brand new house. I have no stove, microwaves or hot water for a week or two. I'm vegetarian and I've already prepared fresh veggies wrap, salad,
Last weekend, I tried making focaccia for the first time. I tried two recipes at once, the one from The Bread Baker's Apprentice and a traditional Genovese foca
When slashing bread, how can I produce crusty 'ears' on the places where the slash opens up? Most of the time they open up, but just end up flush with the rest
Recently I started a batch of sauerkraut, the first after several years. Unlike my previous batches this one is much smaller (half a head of cabbage, as oppose
Peeling the zest doesn't seem like peeling a full peel of an Orange. Any special kind of knieves to be used? Any special method? What precautions need to be tak
Oven spring and a crisp crust on bread are largely due to high heat and high humidity. Commercial bakery ovens have steam injectors. How can I replicate this
Whenever I try to knead (by hand) or move after kneading, a high hydration dough like ciabatta, it sticks to my hands terribly and often seems ruin any shaping
Casserole from pureed carrot (it may be a "pie" rather than a "casserole" though - my footing in Anglo cooking terms isn't very strong, feel free to edit) is a
It has always been assumed at our house that if you make a meal with previously frozen meat that the meal cannot then be frozen itself and reheated at a later d
My room temperature is 65°F (18°C). The recipe calls for the ingredients (milk, egg, butter, etc.) to be at room temperature, 75-90°F (24-32°C).
I have a 5.5qt KitchenAid stand mixer with the burnished spiral ("pigtail") dough hook. This is not the C-hook. When I make a small amount (fo
What is the best way to poach an egg without vinegar? Is there a quick and easy alternative?
In this sourdough recipe, it suggests basting the bread with a cornstarch slurry. I would assume this is meant to promote crust development, but how does that w