I just got some sourdough starter going with the Oregon Trail, and it seems to be doing quite well. However, the guide calls for using potato flakes or potato w
I am looking to make some beer bread by substituting beer for water in some of my favorite recipes. I have heard that beer has yeast though, so I was wondering
I usually bake my bread in loaf pan size 7/3.5 depth 2"and bake for 60 Min. I have to make a large number of loaves so will use pan size 5 3/4 x3 x 2 1/8 so how
Given the time of year and my home's shoddy heating, I opted to put my starter on top of the clothes dryer to keep it warm. With five people in my family it get
I finally got around to buying bannetons for my bread baking and just used one for the first time. Worked great! However, I used rice flour to coat the interior
I checked out their website and other sources but could not find any details as to what their bread flour is actually composed of. Does it include both the bran
While using compressed cake yeast in bread machine it rises well for the first rise but on the second rise it does not rise well and I get a deep concave surfa
I have a bread proofer machine and would love to make Sourdough bread. I have no idea if I'm supposed to use active yeast or follow a recipe that calls for ba
When I looked this up, this is the information that is first presented to me- Gliadin is a class of proteins present in wheat and several other cereals within
I have a jar containing yeast but I'm not sure whether it is instant or active dry. Is there any way to tell the difference? Thanks.
Is there a reason why, at least in the US, that: 1) on dry bread, we typically eat peanut butter AND jelly, not one or the other; 2) but on toast, we typicall
When I make my no-knead bread, the bottom of the bread always becomes extremely thick - almost like the skin of an african elephant. I bake the bread in an IKE
Any way to make it.Whey powder is pretty expensive here and I want to use it for baking.
I've got to the point where my bread springs beautifully (I can see it grow). Unfortunately, no matter how I score it, the score always spreads open gently, the
I forgot to add the salt to the dough! I did, however, put olive oil, salt and rosemary on the exterior of the dough when I put it in the pan. I'm wondering wha
I like to use proofed yeast when making bread. I want to use a bread machine but all the recipes call for adding dry yeast to the dry ingredients before adding
I've never read a biga/poolish bread recipe that specifically mentions whether or not to knead the starter dough. Is it helpful to knead it, or is it not wort
I've been attempting to make white bread using a recipe from my grandmother. However, since she used to bake this bread every weekend and could probably have do
I get my daily brown bread from a bread outlet down the street. In the last two weeks I found, more than once, torpedo-shaped dark brown objects, approximately
Where I live I do not have access to great quality bakery breads. Is there a way to heat up an already baked french sandwich baguette in oven to get a crispy ou