I have a client who is on a sugar detox/diet. She can't eat any bread because all the bread companies added sugar. Why do bread companies add
A lot of my favorite bread recipes call for powdered milk (cow's milk). Particularly in some of the tangier breads, it would seem that goat's milk might be real
I would like to bake bread as soon as I get up. Would it be possible to store bread dough overnight, perhaps in the fridge? For how long could I store it? Woul
A recipe calls for the following ingredients: (a version of potato brioche): 250g potato 1/3 cup milk 1 tablespoon olive oil 3 and half cups fl
When I bake a bread in my oven, I sprinkle some flour on the pan. But when it's half the baking time, the bottom of burger buns or baguettes become far too brow
I want to make one of my favorite white bread sandwich loaves, but I'm out of sugar. What I do have is honey. How much honey should I use to replace 3 Tbs of gr
since this is my first thread and I'm not a baker myself I hope you can help me as best as possible. I'm visiting my gran on the farm this weekend - she's the
I thought this community is appropriate for this question so I want to know how to keep buns/rolls/scone/crumpet softness longer. In English I see several trans
I made bread the other day and kneaded the dough by hand. The recipes everywhere ask for warm water, which is understandabe for the yeast to rise. When my mot
While I like grey or dark breads from whole grain, some recipies simply call for a white bread with less own taste. For example when you have hummus or aioli, y
I have a basic bread recipe that works well in my automatic breadmaker. The recipe is: 1 & 7/8 cup water 5 cups whole wheat flour 3 tbsp sugar 2 tbsp dry m
With the bread I bake, they become mouldy within two weeks. With the bread I bought from the supermarket, usually whole wheat, I would have the loaf gradually
In the recipe for corn bread in The Bread Baker's Apprentice, the first instruction reads: "The night before baking the corn bread, soak the cornmeal (1 cup
I make all of my own bread. For just everyday use my go-to recipe is as follows: Honey-Oat Pain de Mie 255g lukewarm water 361g AP Flour 85g old-fashioned rol
I'd like to know whether is it possible to always substitute milk with water (or the other way around) in bread recipes and what difference does it make? For ex
I love banana bread but it is troublesome to find a proper container to store it or even a bag big enough. For that reason and also for convenience, I would lik
I am an absolute newbie to baking bread. Just started baking veggies recently. Before I buy any baking pot, I would like to ask a few questions about bread baki
A tortilla bread recipe calls for 3/4 cup milk, is it okay to use yogurt which is thinned by water? Flour 2 cups Baking powder 1 and 1/2 tsp Salt
Modern recipes (as far as I know) for bread includes sugar. Sugar gives the yeast a food source, which supports it growth and allows yeast to give bread many o
My starter is active and mature, but sometimes I don't have time to check and feed it at its optimal activity for my preferred sour (very slight). This means b