I was under the impression that Xanthan Gum could be used in bread in order to increase the hydration and make it fluffier. I have tried it three times (0.5% -
My husband has made this boxed Gluten Free Banana Bread Mix a number of times. It's easy, always comes out moist, and stays fresh for 3 or 4 days. Ingredients:
I make a simple bread dough in a large bowl, cover with plastic, and let it rest overnight. In the morning, I want to put some chocolate morsels and raisins in
I have a plethora of whole grains (barley, rye, wheat berries, kamut, spelt) sitting around my kitchen, and I'm getting bored with soups and salads. Is it poss
I am doing bread in a jar for a gift basket. It calls for Parmesan cheese(beer bread) what can i use for replacement if i have no Parmesan ch
I make buns and they comes out soft, but not as fluffy and light as the ones they have in McDonald's. Is there any specific ingredient or technique I should use
When I bake bread in my dutch oven, to get the bread crust a darker brown and where it should be, the bottom will burn. I've used several recipes and different
I am wondering if baking bread longer results in more dryness of the crumb. It seems like the more "artisan" recipes often push the crust to near the point of b
I am new to baking bread, and I have a recipe that calls for 2 1/4 cups total liquid to 2 3/4 cup whole wheat flour and 2 3/4 cup unbleached flour. I have made
I made a white bread recipe with whole spelt flour, probably didn't knead it enough, etc. and it didn't rise much. So it was undercooked inside and very cooked
Whenever I make bread with hydration from 80%-120% the interior is always gummy and undercooked. They have a decent hole structure, but collapse easily when pre
For example: My breads seem to be turning out dry instead of looking like that. (I use whole grains typically; does that matter?) I have read that using hig
How can a bread have an expiration date of one year into the future?? The bread in questions is Deutsche Küche rye bread (from Aldi). Yes, it is a dense b
I placed a loaf of bread into a a 350 preheated oven with a rack directly below the pan containing two wet towels to create steam. It sprung up beautifully but
I once had someone's Wonderbread stuffing (not good), and I decided that when it came time for me to make my own stuffing, I would go the exact opposite route.
I am making overnight potato rolls and have always used 2/3 cup of shortening. I was thinking that half butter half shortening might make my rolls even better.
I have made both the classic and the speedy version of the no-knead bread recipe provided by Mark Bittman in the New York Times. The one change I make is that I
We have been facing this problem as you can see in the image. This dough is 75% hydrated and it is always cooked in a ventilated oven over a baking stone, the
I'm making Kolaches (a Czech semi-sweetened dough with a sweet filling), but I'm challenging myself to cook vegan, and therefore can't use an
A major part of our diet is wheat chapatis/Indian bread. After we knead the dough for our chapatis, what apparatus or mechanism can we use to ensure that the p