I have lived in Japan for 1 year now, but I cannot find French bread - baguette - in Tokyo like the one we have in France. Their bread is not crunchy nor crisp
1) In my country we have following types of wheat flour - T-400/T-450 and these 2 are white, T-500/T-550 (also white), T-850 (brown) and T-1100/T-1600 (black),
I would like to increase the amount of zucchini in my zucchini bread recipe. Can I? How much? Does increasing the amount of zucchini make other changes necessar
Usually, I mix the butter and sugar first, then add the banana mashed with a little milk, and I put dry ingredients in last. But this time I put the baking powd
My last breads suffer from B.Subtilis ssp. mesentericus infection - the bread became sticky in hours and apparently ill. I exchanged the flour, performed clean
In a Zojirushi bread machine model BBCC-x20, what cycle would I bake a low carb recipe on as it does not have a low carb setting? Also, where would I find low
I've been trying to bake whole-wheat bread from recipes that call for a loaf pan. The first rise works fine, but after I put the dough on the baking sheet for
I would like to know whether there is any solution to avoid the stiffness and crispness of bread of oven baked sandwiches which uses normal white bread as the b
I just realized that I added about 4 cups of water to 4 cups of flour for my ciabatta dough. It only calls for 2 cups, but I added 4 for some reason. It’s
I bought some mini paninis from the super market and the packet had instructions to bake them again for another 5-6 minutes before serving. Why are paninis sold
Preface: I already read Is it possible to bake a cake without an oven? and Baking pizza without an oven. The package of many prearranged, UNcooked frozen flour
When I add my ingredients like my bread machine manual says I'm getting this tangled ugly mass of bread. It rises some but when it mixes it breaks apart and doe
I have Nickles brand multigrain bread. 2 slices of it are just stale. The others though smell moldy but I don't see any mold whatsoever on any of the slices. Th
Sometimes I try to make a bread but the texture comes out more like a muffin even when I use a loaf baking pan. I have even tried premixed bread (similar to pre
I'm practicing bagel baking, using the "mother dough" recipe from Milk Bar, by Tosi & Chang. The taste & texture are pretty good, but I want a nice, cri
I am not a professional baker, these days I have found love in baking brown breads at home. I want to bake a loaf of 400g, for that I take below measurements
I used plain white flour to make homemade bread. I followed the recipe from the 2011 cookbook titled "Blue Ribbon Recipes". I have been using this recipe since
This link claims that yeast contains gluten, which is understandable. Yet today, a lot of people have a reaction to gluten that they are trying to avoid by bec
Im making the no knead ciabatta bread and it calls for 4 cups of flour but i used 2 cups. It says to throw it in a 425 degree F oven for 35-45 minutes but i did
I have a bread machine and when i follow the recipe putting boiling water, sugar, one packet of yeast, then let if foam for 15 minutes the yeast still isn't ri