I made bread dough recently, and I want to know how many carbs I'll lose using the specific method below: Composition: 6.5 cups of whole wheat flour (21g of ca
My aunt lives in Venezuela. They don't have basics like bread or meat. I have been mailing her food like crackers and canned meat. I want to mail her some type
I'm not sure exactly what aspect of my bread-making is at fault here, but this is close to my tenth loaf, and each one has turned out a bit differently as I've
I baked French bread recently. They were crusty outside and moist inside. Delicious! I froze a few. How should I heat them so they're as good as when they were
My understanding of baking powder is that it supposed to be a chemical alternative to yeast, allowing a baker to leaven bread more cheaply and faster than yeast
I am used to baking with fresh yeast like this: Where I live now I can't buy this, so I have to make do with this: In accordance with the instructions I u
When baking loaves in a commercial deck oven, are there any rules of thumb for how much space is needed around each loaf to bake well? I have noticed that when
In the context of a question about whether or not bread made from matzo meal would be kosher for Passover, I've come to wonder if such a bread would be practica
I am going to make bread sticks and I don't want them to rise too soon. It is hard to predict what time my husband will get home from work. Can I slow the dough
People are telling me about rye flour, ergotism, and LSD. Apparently there are reasons to believe the Salem witch trials were caused by ergotism. It sounds to m
I've been experimenting with gluten-free baking (due to Celiac, not because I think it will make me skinny). I've made great cakes and cookies, but recently tri
I'm having trouble with my hamburger buns cracking in the oven. click to expand In this photo you can see a a bun with the crust cap cracking, isolating the b
I want to attempt to make bread in my Dutch oven. Most of the recipes that I have found say to warm your Dutch oven up before putting the dough in. I have found
I'm aiming to make a simple bread from as few ingredients as possible; ideally only stone ground whole wheat flour, water, and yeast. I'm having a hard time fin
Is there a difference between baked and cooked food? As I know cooked food has to be in fridge within 2 hours after the preparation to avoid creating appropria
I am confused about the air bubbles in my dough. Some of the recipes that I have say to get most of the bubbles out. I have other recipes that say nothing abou
This may be an old question, Can bread be done even if it does not sound hollow? The temperature is 197F but the bottom does not sound hollow. The bread is gold
Some of the breads that I bake the crust gets too dark. Is there something I can put over it to prevent this from happening? I was thinking that foil might wor
Like most food products yeasts are labeled with nutritional values for calories, carbs, etc. When yeast is 'activated' it is said to be 'reproducing' (or making
I bought a loaf of Italian bread that came with plastic wrapping. Not sure if it was made intentional for toasting in the oven. Should I just get rid of plastic