Every time I make bread and put it in a ziplock or plastic wrap it goes moldy in 3-4 days. Does anyone know what I can put in it to make it last as long as stor
Should I decrease the amount of yeast I add depending on how much sweet I add (I use jaggery) while making sweet bread? I understand that sugar (and by extensi
When I was much younger, my father would bring home a really good bread about twice a year. He told me the mother of a coworker would make it and her son would
I'm thinking of making a few panettones for Christmas presents, this year. At what time would you recommend? This question is largely motivated by the potential
I work night shift in a bakery and the people before me always leave unused dough in the mixer. Who knows for how many hours, but during that same day. It's a d
I tend to make a starter for my bread, typically a poolish. Sometimes I make ciabatta without a starter. I tend to see the same results either
When describing flour, I sometimes see people comparing flours and saying that one is strong or stronger than another. I also see flours that claim to be rein
I do not have enough time to bake my bread. Can I refrigerate it or let it sit on the counter and bake it later in the day?
When I was making a focaccia earlier today, I realised that I've never been told why we dimple them before baking. A quick Googling didn't reveal anything, so I
I have an allergy to eggs and gluten. But before getting the allergy my favorite breakfast food was french toast. I've tried gluten free bread dipped in soy mil
I am making a white bread with 500g regular flour, about 300g water, sourdough starter, yeast and salt. It will rest and raise some time before being baked. Pre
I am making bread bowls for soup. I made extra dough for a loaf, do you think there is a difference making a loaf from a bread bowl recipe? The Bread Bowl rec
I was at a restaurant for brunch this past weekend and had a pastry basket that included, among other things, a dried fruit focaccia. It was much lighter than a
I have been trying to bake my own Italian bread, French bread and Rolls. I have found many tasty recipes but I keep having the same problem so I'm guessing it's
I have a Cuisinart cast iron enamelware dutch oven that I purchased recently to bake bread in the oven. I am supposed to bake at 450 degrees. The pot states i
I have a bag of Bridgeford frozen rolls. Defrosted the whole bag and realized it's too much. Can I refreeze it before it rises? It's still in the refrigerat
I'm afraid I know little about breadmaking. Is there a bread where you could: -- mix it and I guess knead it in the evening (say around 9pm), -- leaving it o
From where did people get the yeast for their bread??
Since I moved to my new flat, I have a problem when heating bread in any way. What happens is that if I put it on a plate, it gets very wet on the plate side. T
Why should bread be kneaded before rising? If I knead bread after the first rise what difference will it make?