After reading this question, I was wondering if a similar procedure would work with something like Cheerios. Could I grind it up and use it as gluten-free flour
I recently saw a recipe for no-knead bread. The process was the same except that instead of kneading, you just let the bread sit for 12 hours.
My local bakery tends to put flour on the top of what I thought was already baked bread (but which based on the answers apparently is flour added before the bak
I have a recipe for making Italian Breadcrumbs. If I leave the bread out on the counter it molds before it dries enough. I thought making breadcrumbs would be a
I have a recipe for bread bowls that are made from scratch and seem to be lacking cornmeal. From the recipe: Place loaves on lightly greased baking sheets
I just found a lovely recipe to make a super crusty bread in my dutch oven. The texture is lovely and the crust is fantastic! However, the bread didn't rise mu
When I bake artisan bread, the crust does not retain its hard consistency, and by morning of the next day is already soft. I use a Dutch oven and spray water. T
Hi we run a bakery and we understood that Calcium Propionate is not safe for regular consumption. Can some one suggest a safe preservative..
I've been using this setup for 60% hydration dough: 20 mins in cloche, covered, 500° 10 mins in cloche, covered, 450° 20+ mins uncovered, 450° Fo
I bake homemade wheat bread, but after a few days it becomes moldy (dark), even the dough in the refrigerator. I understand that calcium propionate and potassiu
I made some dinner rolls yesterday and it was underproofed, the result was a dense dinner rolls and it is heavy, does proofing time affect the density of the fi
I would like to add milk powder in my bread recipe to soften the loaf and enhance the flavors. In my ingredient list, I have water, milk, bread flour, salt, sug
If I've made some dough and want to bake it later, how long can I store it in the refrigerator? Do I need to do anything special to make that work out? Are ther
When I make bread pizza or toasted sandwiches in my oven, the outer crust dries out. Which elements should I use for baking to prevent it from drying out? My ov
I often see the directions "If it's too sticky, add more flour". This usually comes shortly after "Add as little flour as possible." Being a perfectionist, thes
I am trying to make dill rolls and I am following the recipe but cut it in half. Instead of margarine I used butter and vegetable oil. Those were the only chang
I'm making Russian Black Bread for the first time, and I don't tend to follow recipes exactly. (I do weigh ingredients and understand how to speak in baker's pe
I started a plain 65% flour+water+poolish, mixed it up and left it to sit for a few hours before kneading. When I came back, I discovered I hadn't stirred all t
Is yeast that is two years old and has never been opened be used
I have a cinnamon bread recipe. I am confused about some of the measurement's. It calls for 1 cup of shortening, unsalted butter and melted butter. It does not