A bread recipe is calling for barley malt extract and i dont have it.So can barley flour be used.
A few years ago, I went to a restaurant on the water in Tel Aviv-Yafo called Manta Ray. They served this most exceptional bread they called Balkan bread. It rem
In Maggie Gleer's Artisanal Baking, there is a recipe for a focaccia-style rosemary bread (ACME's herb slab). The dough is fortified with oil, and spends a lon
Whenever I deep fry tortillas to use as poori (as in halwa poori) it becomes very crispy and hard. I want to know how can I keep ot soft? I use uncooked tortill
Besides the obvious fact that toast has less moisture due the toasting process, how is it different than regular bread? Why does bread taste different in toast
I've been looking for a recipe online to replicate the rolls you'd find at a 'Ryans' or 'Golden Corral'. I've tried several that sound promising, only to have t
It's pretty well-known and scientifically established that rather cool temperatures are bad for bread: putting your bread in the refrigerator will tend to dry i
Would this be weird? The bread says it has garlic but that's the only "Italian" ingredient I see.
I do a lot of cooking with 100% freshly ground whole wheat, and have noticed that it often is not very well conditioned. For example: My whole wheat tortillas a
What is the technical difference between fermentation and leavening? Both cause bread to rise. Does fermentation only refer to the chemical process of one su
I've got a bread-machine recipe for oatmeal bread that calls for either quick-cooking oats or regular oats. Is there a reason to prefer one over the other?
I am trying to make a healthier tortilla, which I have always made with all-purpose white flour. Is there another grain flour I can use that will produce a tas
I was thinking about making some bread today, and I have some leftover red onion chutney. I was wondering if it would be nice to mix the chutney into the bread
A while ago, I obtained, on a Friday afternoon, a bag of pareve rye bread from the supermarket. The ingredient listing was: high gluten flour, rye flour, wa
A local bakery is going out of business and they sell the most delicious bread. The pretzel bread is my favorite. All of their loaves tend to be heavy and dense
I sometimes buy a brand of multi-grain salt-free bread *. After 2-3 days, it gets a very distinct smell of acetone, like paint stripper or nail polish remover.
how does one remove the cover on the 2nd bread dough rise without disturbing the rise? My bread tends to fall even after a beautiful rise.
I'm baking a sesame seed bread recipe from the Tartine Bread book and it calls for toasting the hulled seeds. Penzey only had hulled so, not having written it d
I am gluten-free and want to make some turkey meatballs. I was thinking about putting almond meal in the mixture. Would that be okay instead of breadcrumbs? If
As someone who is not new to baking different types of breads, I would like to conclude from different recipes that regardless of what the directions is about y