A lot of my bread recipes are for two loaves, I never want two loaves, I usually barely make it through one. I like this recipe a lot: • 3/4 cups warm wa
This might seem like barbaric question, but is it possible to bring refrigerated biga up to "frisky" temperature in a microwave, without damaging it? I'm too i
I found a recipe calling for ciabatta sandwich rolls. My supermarket sells these, baked in their bakery, however, I found this bread dry and dense, which I do n
I was picking up some bread and I noticed something moving in the box. After some searching I found the thing and it turned out to be a worm or a larva. Any ide
I am pretty new to baking and having recently just come back from Saudi Arabia I was privileged to visit the Hardees food chain (non in the UK where I live) and
I'm not sure if these are available everywhere but in the UK we buy these part baked bread rolls from the supermarket and after about 10mins in the oven, you es
I have very limited options in my kitchen, and while the dutch oven is the preferred method for getting an 'oven spring' while baking sourdough, I do not have a
I have been dealing with my sourdough starter since about 1-2 months ago, when I started it from scratch with just water and flour . In the last 2 refreshments
I have just picked up baking confectionery bread buns and I wanted to ask how long can I keep a mix of dough, yeast and water in the freezer or refrigerator? Th
I have done a focaccia and a small piece of dough to see if I can make bread with the same recipe I'm using for the focaccia . Both dough have almost doubled i
I was wondering if I could get some advice as I have intolerances to yeast and have heard of a few substitutions from: baking soda, baking powder, lemon juice,
I made pan de muerto roughly following this recipe. I put the breads in the oven (made 3), took them out and let them cool completely. Today (the morning after)
I store my bread in an enamel breadbasket like this one (different decor, though). In the bottom of the basket, there are some small holes, I think to let the a
In putting the ingredients into my bread machine the top came off of the salt. I scooped out as much as could but it still has too much salt. I started another
My problem is when the pittas do puff up, one side is paper thin, and tears easily when you try to put anything on it. Any tips?
I'm contemplating buying a dutch oven to make tartine bread. It would be a strict unitasker for my purposes. It's bulky and if I get a bare one, I might not b
I perused the ingredients list of a bag of oyster crackers and to my surprise they don't contain any oyster ingredients at all. Since then I have looked at a m
I wanted to try creating a type of curry filled pastry, but I am curious if there are any good doughs I could utilize that don't need the large waiting times/kn
This is my ciabatta recipe: 4 cups flour 2 cups warm water 1 teaspoon salt 1/4 teaspoon yeast Mix water and yeast Add flour and salt Stir into a heavy batter
A local bread shop cooks a loaf of bread that is packed with seeds, much more than a couple tablespoons. The seeds are mixed within the matrix of the bread, plu