I'm hoping to make some Boston brown bread in the near future, and the recipe I plan to use (http://www.seriouseats.com/recipes/2012/10/gluten-free-boston-brown
I bake yeasted english muffins following this recipe https://www.bonappetit.com/recipe/bas-best-english-muffins, however skipping refrigerating the dough. When
I was making a loaf of bread in a bread machine on dough setting. This includes the first rise. Removed dough and put into a pan for second rise then bake. My o
As far as I know, the fundamental thing that makes no-knead bread work is a high hydration, a small amount of yeast, and a very long rise. This is my understand
Something I noticed - I bought fresh bread today from a Polish bakery/deli. It was still warm when I bought it, so it probably just came out of the oven. When I
My aunt craves grilled bread, but her temporary residence for work has only an electric stove, and lacks an oven or grill. She loathes (pun intended) microwaves
This video gives the following bread recipe: 1 kg flour 600 ml water 15 g yeast 18 g salt After doing all the preliminary stuff you'd expect, you shape the d
I receive a large package of baked goods from family every Christmas. I do NOT have enough freezer space to keep them frozen until we get to them. They usually
I recently made a moderately successful gluten free loaf of bread from a recipe for Japanese Milk Bread from the book Gluten Free on a Shoestring Bakes Bread. R
According to this website, to par-bake bread, you must Bake as usual, but cut the time by 1/4 ... The goal is to completely bake the bread internally to a temp
I am thinking of making bread and while most recipes call for a 2-3 hour fermentation, some say leave it for 12-24 hours in the fridge for better flavor while a
I use a sourdough starter to bake my breads. I read somewhere that adding a touch of vinegar will help with the oven rise. What are the implications of adding v
This is the brioche bun recipe I frequnetly use: 250 gr potato puree 3.5 cups flour 1 tsp sugar 0.5 tsp salt 2 tsp instant yeast 1 tbsp olive oil 50 gr b
I just received a bread machine and I wanted to make a loaf of bread but I don't have powdered milk. Can I use whole milk instead of powdered
Started making sourdough bread at home. Baked last night in non-stick pans (Cuisinart, Xylan coating, I think) and left to cool off overnight. This morning, I
Is there a way to make regular white bread yellow without using turmeric or dye? I have tried several recipes, including one using corn flour, which is good, bu
Whenever I make flatbread, I can never get it soft and chewy on the inside AND outside, like storebought flatbread. It always ends up like pi
Flour you get in India needs additional gluten. My question is whether I need to add 1 teaspoon or 1 tablespoon of gluten to 1 cup of flour in a bread machine.
Does waiting for bread to rise before baking change the amount of standard macro- or micronutrients present? I imagine that baking would evaporate any alcohols
I am using a zip type gallon bag to store my sour dough starter in the fridge. Will it keep working after a week in storage? I take it out of the fridge the