I have a nice bowl of sourdough starter sitting in my kitchen, and I love making my bread as sour as possible. Right now I let my loaves rise for a little long
Has anyone put bread dough in the freezer overnight (covered), and then tried to bake it straight out of the freezer? I believe you can put it in the fridge,
I want to make simple garlic bread pieces without getting them too soggy in the middle due to butter. Most of the restaurants near my area get this wrong - the
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?
I have a surplus of jelly like chicken stock. I hope to mix it with flour, baking soda and eggs, with some herbs and spices, to make a savoury loaf.
There is pizza on the bottom, but what are the names of the remaining dishes like the one with the asparagus on top of what looks like bread a
Does anyone know what's in the topping that gets baked onto butter crunch French bread? I think that it is cheese but I'm not sure.
I'm a professional private cook in Rio de Janeiro. I also teach here. Fresh bread is a major part of my teaching regimen and I have successfully taught my stude
So hopefully this does not seem like too silly a question...but is there anything in a typical small packet of baker's yeast aside from actual yeast organisms (
My sunbeam 5891 does not give specifics on the knead/rise/bake times of each cycle, or what happens when you change the loaf size. Time slightly increases if I
I know that sugar molecules are large and too many of them can prevent a proper gluten network from forming when making bread. What other things can be used to
I have been baking and selling breads and rolls this year locally. My question is can I freeze the bread prior to shipping or would it make bread soggy during s
I used a pre ferment of yeast flour & water kept for 3 hours to ferment. Later kneaded this into whole wheat dough I had kneaded earlier. Then rising, rolli
Often, doughs (be it quickbread, enriched yeast bread or cake doughs based on these) turn out too dry or wet in home baking practice, be it by temperature issue
Most recipes for bread machines have 2 tablespoons of softened butter in them. Will omitting this modify the recipes, and are there substitutes for butter?
I've got that recipe that calls for 21g of fresh yeast for buns that shall only rest for one hour: https://translate.googleusercontent.com/translate_c?depth=1&a
I wouldn't like to heat the oven just for making a pita bread for one sandwich. Could I bake it entirely in just a pan, just like some tortilla?
I'd like to pre-bake pita bread so that I can store it in the fridge and use them one at a time by heating them in a pan. Any idea how to do that?
I have been trying to master the roti for about a year now, and I've only made perfectly soft roti a handful of times. Otherwise they come out rubbery. The pro
My dough is not proving because the room temperature is too cold in my house. Is there another method to make my dough rise without over-provi