Disclaimer: I may not know what I'm talking about, feel free to correct me if you think I'm making a fundamental error. I just got a bread machine and I love i
Inspired by another question here, I am going to make potato bread. I am using the King Arthur Flour recipe. (For 2 loaves) 1 tablespoon instant yeast 99g sug
This Mediterranean breakfast bun recipe calls for active dry yeast which is dissolved in tepid milk. What should I change if I use instant yeast instead? M
I've seen many bread recipes and they used different combination as egg-wash. Egg white plus water, egg yolk plus milk, beaten egg plus milk or water, and I mys
I bought a new 1-pound bread machine. After many tries, the machine has yet to make any bread. I am using all raw ingredients, as the local supermarket does not
Nearly all "good" bread (from a traditional bakery, made at home by a competent baker) comes with a thick, hard crust. However in every supermarket there are sh
I am baking bread, and the recipe (from the Bread Bakers Apprentice) calls for shortening. I don't have any in the house and would like to substitute butter. Th
Why do you (most of the time) knead the dough when baking bread? And what does it do with the bread? (I was going to mark this question as Community Wiki, but
I've been baking French-style bread loaves (not baguettes) for years. The ingredients are flour, salt, water, yeast, and about one tbsp cornstarch per cup of f
I have some bread that should still be good for few days that now smells like vinegar. There is no mold, ect. on it that makes it look bad. It is store bought
I bought all kinds of bread today (Thursday morning), pitas, whole-wheat rolls, a kind of challa-looking thing. The best before is about five days time. They're
I have a bread recipe that calls for lard. Is it possible to replace it with shortening and still get the same soft texture in the bread.
My partner works at a restaurant where they serve sourdough as the bread you snack on to tide you over while perusing the menu. They are closed Sundays, which m
I have always frozen my bread with no noticeable difference. Some fridge freezers seem to impart a stale freezer burn flavor to lots of things, but I've never h
I have 450g whole wheat white flour and I would like to bake a bread which needs 500g. I have also different types of flour, corn and barley flour, Which one to
Would like to ask a question based on your experience in bread making. We have made in our house several loafs of bread in various shapes and sizes and with man
I have a recipe for Herman the German cake and starter that calls for white sugar. One of the comments said the person used brown sugar to feed Herman. It was
I saw a recipe for an Amish Friendship Bread that called for buttermilk in the starter and feedings. If I made this and gave some away, are the recipients now
I mixed my ciabatta dough 2 hours ago, and it's barely risen at all. I put it in a greased plastic container in the hot water cupboard, and marked the level to
We all know that warmer temperatures mean more yeast activity (provided a food source), and that yeast survives freezing, but what is the minimum temperature y