Not the drink. I'm interested in making this bread: King Arthur Flour Caraway Rye. The recipe recommends the addition of vital wheat gluten or King Arthur's ry
I cook Challah rolls very often. Sometimes it all goes great. Some other times I encounter an issue I cannot identify where it comes from. The baked challah r
I've been trying to make chewy sourdough bread and it's not going as planned. I read somewhere that if you mix and knead the bread a lot and avoid adding a lot
My dough looked great after the first rise. I punched down the dough and formed into long loaves and used a jelly roll pan, not loaf pans. They did not rise fu
There is a technique of making bathed bread. For it, the dough is kneaded as usual, then shaped into a boule, bound in cheesecloth, and submerged in water for t
Why is it that bread made during the day is lighter than bread made in the early morning
I'm trying my hand at Ciabatta bread and have just made the biga in preparation for making the bread tomorrow. I followed this recipe, which calls for the foll
I've read about differing techniques for getting the best flavor, texture, and chewiness in my pizza crust. One of the commonly suggested routes is to include a
I am a relatively experienced amateur when it comes to making pizza, especially pizza doughs. I recently went to Italy and enjoyed some calzones with super-thin
I treated myself to a new Panasonic bread maker but since it is my first, I have a couple of questions. Also perhaps it is worth mentioning that I live in the U
Can I culture yeast in dough without the dough going sour? I mean instead of adding new yeast everytime can I take a bit of raised flour and keep it for the ne
So I am making basic flat breads using flour, water, oil, salt and spices. I kneaded the dough for 5 mins and rested it for 15. I then rolled them out really t
I generally use jaggery instead of sugar in all my baking recipies from cakes to bread. I have not experimented enough to quantitate any difference in taste (
I would like to add powdered pulses (dried and ground) to the bread flour and experiment on the flavour of bread. Does anyone have any experience with this? Wi
During wintertime it is often cold enough in my apartment that proofing takes much longer than in summer. I'd like to use my oven to create a warmer environment
I'm been making this Japanese bread "Melon pan" many times and it had been success.Then my brother told me to add more sugar to make it more sweet. Try adding l
I'm looking for a way to make a precise form for baking bread in it. I have a gas-powered oven at home and I'd like to find an easy to shape material that could
I am interested in this site's members' opinions on how adding two spoons of sugar and two spoons of honey would affect a sourdough culture. I am wondering if
I want to do this recipe which contains these ingredients for the bread part.. 250g/9oz strong white bread flour, plus extra for dusting 5g salt 8g instant yea
I'm trying to "catch" wild yeast for the first time. 36 hours ago I mixed a cup of flour and a cup of water and left it out on a shelf with a paper towel over t