When making bread dough, can sugar and salt solutions be used or should the sugar and salt be added dry?
What percentage of sugar gets converted into CO2 with yeast fermentation in any baked item?
I have a stand mixer, but it’s in a box in the garage; I haven’t rescued it since we moved. I consequently use the “mix” cycle on my bre
I think it was my mom who gave me the rule of thumb that when you double a recipe you double everything except the salt. I'm willing to defer
I have recently become enamored of breadbowls. Not the San Francisco sourdough bowls that they serve on the Wharf; I like to make a basic Fren
I know that unsalted butter has a water content - can I substitute clarified butter, vegetable oil, or shortening in equal amounts? If I do use unsalted butter,
I am inspired by this video. In the video, the person blends some pasta and adds water, and the result looks like dough. Can it be used as bread or pizza doug
Is there a baker’s ratio for crackers? I can find one for just about every dough recipe under the sun, except one for crackers! I suppose I could just res
Suppose I do not have a starter and I am not interested in creating one. Would the following recipe work to create an edible sourdough bread? If not, why not?
Do you put yeast in sweet bread? Thanks!
I’m making my first sourdough starter. Actually my second; the first one dried up and turned into cement. I figured that it wasn’t hydrated enough (
I am from india and a beginner baker. I have been trying really hard for quite some time to make decent 100% whole wheat bread from freshly milled chakki atta.
If you use vinegar to preserve a piece of bread by pouring it over, will the vinegar affect the bread's taste?
We buy artisan white sourdough bread from a baker. when we first got it the loaves were lovely for sandwiches. Lately for a couple months now the loaves havin
I just baked an Easter bread (Babka - Polish sweet bread) and allowed it to cool in a stoneware round bowl. Now I can not remove the bread from the bowl. Any
If my sourdough starter does not float in water, does that mean it is not ready?
I am considering selling my bread mixes online to serve customers outside of my bakery's region. I will be vacuum packing the flour mix and sending them via p
I made a recipe for Easter Bread. It had to rise for 12 hours. This morning it was a sticky mess. I added more flour and kneaded again. I am allowing to rise ag
I have left my sour dough starter on the North facing window during the day.(I live in Australia) It has been exposed to warm, direct sunlight. Have I killed my
About a year ago, a friend taught me how she makes her sourdough bread and gave me a portion of her starter. It works great and makes fantastic loaves. I've s