Today makes twice that I've tried to make brioche and twice I've failed. I have some suspects: Kneading-I don't have a stand mixer and mixing everything by han
We've made a type of deep fried bread in my family for years, which we've called "scones". I'm fairly certain these aren't actually scones, and have no idea wha
I just bought a bread. It looks fresh, no mold or any other marks, but it has a strong smell of vinegar. I toasted and ate some, and it tastes totally fine...
On asking the owner of a restaurant, he told me that the Tandoori chicken I was served was meant to have burnt edges because it is roasted on charcoal. I checke
I made several loaves of bread 7 days prior to use due to time constraint, so I decided to freeze them after fully cooled, 8 hours after cooked. Normally wit
I'm trying to make the nan-e qandi recipe from Hot Bread Kitchen; recipe re-printed here. It contains sugar (honey) and a fair amount of fat, with full-fat milk
I was looking through my Julia Child cookbook and noticed she said that the French use low protein flour for their plain French bread with a value of about eigh
I'm using a recipe from a video (see below), at the right temperature (350°F). I don't know what the problem is, but the edges are always burnt. Should I tr
I made some high protein / low calorie oat bread using a recipe I found online. The recipe is: 12 egg whites 120 g oat flour (from rolled oats) 28 g psyllium
My house is cold. It is regularly around 13 to 15°C (55 to 59°F) and it is only with a lot of (expensive) heating that I get it up to anything approachi
I've been trying unsuccessfully to create my sourdough starter. First of all it starts off well, i combine 100g of bread flour with 100g of water (bottled) mix
The bread dough that I am making calls for it to rise for 1 hour, knead for 5 minutes, then rise for another hour, shape into loaves, rise for 45 minutes, then
I'm trying to make vegan bread but all of my bread maker machine's recipies have one or two tablespoons of milk powder. What is a vegan solution?
I have a bread recipe for 1 loaf of bread I want to try. Does it matter what size of bowl I use to let it rise in? I normally bake 2 loafs. Can I use the same
I'm back with another question. I have been baking zucchini bread for a long time. I always used bleached flour. Now that I am trying my hand in yeast breads I
I have two sourdough starters going one I keep in the frig. the other on the counter. The one on the counter has all of a sudden turned yellow. It was fine yest
I'm just starting back on the road to bread making, and I have been wondering about the water that I am using, and how it will affect the yeast. Do I just use
I used this Portuguese sweet bread recipe. The bread came out with a great crumb, great flavor, and a great crust. The problem is that the crust on the top sepa
I recently went to a Czech restaurant and ordered the meal pictured below. It was well made and is one of my favorite meals at that restaurant. I want to try an
Was reading this question and reply, and wondering if it may pertain to my last night's effort for a good 'artisan' style sourdough loaf today: How does a sourd