I've been working on a starter and feeding it daily for a while now and it really seems active, smells yeasty vinegary and generates plenty of bubbles. I am t
I have looked up Apple Zucchini Bread recipes and most of them call for nutmeg. Does this make a big difference in the taste? I have not used nutmeg very much i
I'm making a half white flour, half whole wheat flour bread, with garlic, olive oil and dried herbs. After kneading it for about 20 min I left it to rise even t
About 20 years ago, I went to Finland to visit a friend and I had the opportunity to stay with her and her parents. They treated me with home-made meals. It wa
i can't find anywhere on the internet on how to fix naan bread that is rubbery. My customer has switch to a self raising flour which has a higher protein leve
Are there differences in the different types of yeasts? Does one yield slightly differently? I know many people say that they can be used interchangeably but
Sometimes when I am kneading my dough I can feel some of the air bubbles popping. Is this a bad thing? Does this mean I am kneading it to long? Every were I hav
I know that there are professional burger bun pans (such as silicone or metal) available, but I've heard that some burger restaurants make their own bread with
My everyday bread recipe contains: 550 g flour 370 g water 12 g salt 4 g yeast I knead it in a Kitchenaid mixer with a C-shaped dough hook (which, I know, is
I prefer my bread freshly baked (who doesn't?), but my mixer prefers kneading two loaves at a time to just kneading one. I have tried to freeze the second loaf
I made challah earlier today and the texture is a bit off- it's slightly too dense and not as fluffy as it should be. The recipe I used calls for only yeast, no
I have tried a couple different recipes, and the best tasting (in my opinion) are from Betty Crocker and Fannie Farmer. I was just wondering what are the qualit
I've got some toasted 100% whole wheat homemade bread that I would like to turn into breadcrumbs. How can I do that? It doesn't crumble easily.
I've been making challah regularly for years and would like to find a way to make the ropes longer before braiding so the end result can be a longer loaf, but t
I bake simple white loaves quite often. Usually my recipe is a very basic one, like this Classic white loaf from BBC Good Food. I have also experimented with i
I'm doing food tech coursework, and I'm really confused on how temperature of water affects the texture of the bread. If someone can answer scientifically that
I started making pita flat breads at home using only whole wheat, water and salt. I usually make it really fast by putting all the ingredients together and star
When mixing wheat flour to make bread, can I add some wheat and oat flakes?
I've been making this recipe for bread that I really like, but it yields more than I'd like to make at a time. I'm wondering if I were to cut the recipe by half
From this whole wheat ciabatta recipe: Once the dough has rested, knead the dough with the dough hook attachment at medium speed for about 15 minutes, unt