Is there any real differences between keeping a sourdough starter at a thick dough like consistency compared to a more watery consistency? Aside from the genera
So I was getting something to eat. I didn't think they had to be warmed up. So yea is it safe to do that.the ingredients are enriched wheat flour, wheat flour,
So I want to start making bread, specifically, brioche. But I don't have a large wooden cutting board. I do, however, have a table with a wooden top. Are th
I am a home artisan baker, and am looking to build a table for myself to do folding/dividing/shaping of my bread doughs. I usually work with wet doughs (78%-95
Can I lay foil over the dough in a loaf pan, to contain moisture like a dutch oven? I've practiced using cast iron dutch oven baking, but this time I would lik
I would like to ask what would be the difference between a bread dough that had a sufficient water component, vs a bread dough that wasn't sufficiently moisturi
I would like to ask if the role of milk in bread dough fermentation, is to increase the population of microorganisms similarly present in sourdough bread? If so
I have a Moroccan style tagine, and I usually use it on the stovetop. The recipes or guidelines I have found for baking bread in a tagine usually depend on usi
I want to buy the type of bread which last longest. It should be toastable, so no zwieback and other dry types. Which is the best bread for this purpose? Is the
Why is it recommended to preferment only a portion of the dough required to make a sourdough rye bread? What can go wrong if I preferment the whole batch? My cu
After bulk fermentation of my dough for 12 hours, I find that the dough is too wet or sticky. Should I bulk ferment for a shorter period of time, and retard it
I just bought a loaf of sliced bread from the corner store (couldn't make a trip to the grocery store today) and when I opened the bag, there were two tiny flie
Even after finding many people with my same problem and some nice answers, nothing really works. I have watched many youtube tutorials on how to handle and shap
Is it possible to make low sodium French Bread or Baguettes? My husband is on a low sodium diet and will only eat French Bread. I know there is a relationship
I'm about to buy some ingreadients for a bread recipe which calls for quick yeast. I looked up some info and basically it looks like quick yeast is instant yea
I've got a big book of bread machine recipes that does a really good job breaking down what ingredients perform what actions in the whole baking process and how
I'm pretty new to the sourdough game and will admit that I have very little knowledge of the science behind it (hydration, etc.). I have so far tried two sourdo
And how can I avoid them? This happens a lot when I make just regular white bread and almost every time I make cinnamon swirl bread. The top swirl creates a rea
I've recently acquired a really cool bread book filled with recipes which follow this format Mix up some flour, yeast, honey, and milk into a very smooth dough
I've recently started making 100% whole wheat sourdough breads and have experienced trouble that the dough wouldn't rise much. I have discovered that this is be