Can you give me any ideas to control this type of hole in bread?
I want to make Ethiopian injera bread at home, but the recipes I've seen are inconsistent about whether a bread starter is needed. Do I need to use a sourdough
I have made bread using both sponge and preferments. The sponge bread does not taste as sour as preferment bread. Does preferment add sourness to taste? What o
I'm using the "Saturday White Bread" recipe from Ken Forkish's Flour Water Salt Yeast. I'm very happy with the results so far, except for the irregularity of th
do I need to cover the jar that the fermenting bread starter is in? If so, cover with what?
I've just made some 50/50 loaves using a biga. The taste is quite good but I'd like the crumb to be more open. The biggest issue is that while raising the doug
The last batch of challah (bread) that we made had a very chalky undertone and aftertaste. This time, the dough has a faint smell of the chalk (we didn't bake i
I just moved to the San Diego area and began making my bread starter from scratch (it's 3 weeks old now) from the Tartine cookbook. I just made the country loa
No matter what I do, my recipe produces bread that is pretty dense, I get none of those nice huge holes in the crumb. My recipe goes like this
I'm curious if you can make the sourdough starter by adding flour to it, in a sense doubling the volume each time. So many recipes I see in books and online re
I want to make a double or triple batch of of this Italian bread recipe that I have. It's for a bread similar to what they serve at Macaroni Grill. My problem i
I cannot, for the life of me (no matter what recipe I try), ever get the bread to rise that last bit in the oven. It always falls a bit instead. It proofs nice
What causes the crown of a bread loaf to crack as it bakes? I would like to prevent it.
This is my first time making anything using yeast, but I decided to try making Dominique Ansel's At-Home Cronut recipe. Everything was going fine, but I realize
Every time I make a 100% rye sourdough, it sticks to the knife when I cut it even after letting it sit for a day before cutting. Is this normal? I have tried to
I started experimenting with baking using mixture of wheat and barley. The loaf was very tasty when made this way. Barley is one of the grains that has gluten.
I have a recipe for garlic crack bread (pull apart bread) that calls for a crusty loaf, preferably sourdough or Vienna. I have looked in the bakery sections and
I tried my hand at making dosas for the first time this weekend. I was following this recipe for the dosa batter. I soaked the dal and fenugreek seeds togethe
Have a recipe for Irish Brown Bread that says to use a shortening pan & mentions the lid. Would a loaf pan with foil over the top work the same way?
I have recently starting making bread using the stretch and fold technique, getting much better results in terms of crumb than previously using my kitchen aid a