I have been baking no knead bread on a regular basis for a few months now and the fresh bread gets devoured still. I usually mix a double batch and use it thro
I am thinking of building a farinograph, not as accurate as the ones used in lab, for my friend's project. I know that a farinograph measures
When using a water bath for bagels what is preferred to attain the nice brown exterior, Barley Malt Syrup or Non-Diastatic Malt Powder? I see recipes that use e
Is there any reason an IPA beer would be bad or not work for a beer bread dough? Does it take longer, the same or short than a typical beer bread to rise?
Can't remember how I stumbled onto this but everything I google for chleb bez maki is in Polish. Can't find a Wikipedia article. Is this a traditional polish br
I'm English by birth and miss the 'old fashioned' style Granary bread of my youth. I use a breadmaker and have 'fine-tuned' recipes to produce something approac
I recently bought a Hamilton Beach 2 lbs Bread-maker. Today I used their provided recipe to make a 2lbs loaf of French bread. I followed the recipe but my bread
My go to bread is a much appreciated result of many tips from this site. It is a basic 75% hydration high-protein wheat bread that proofs in total for about 4.5
I've had this question for a long time. I have several books with different recipes and the amount of yeast changes a lot. I know for a fact that it is better t
What ingredient do I add to my bread dough to make it heavy when it's out from the oven?
The situation: I put all ingredients in the bread machine pan as usual (but with a little extra sugar or honey and liquid) and start the cycle. After the first
I put mashed bananas in the fridge in a bowl for a couple days and they turned dark brown on the top. Are they still good after that?
I want to make bread and pizza dough, but all recipes I find online include other types of flours than the one I am interested in. Is it possible to make with o
Many people only seem to distinguish between 'regular' bread (made with store bought commercial strains of yeast) and sourdough (made with 'wild' yeast). If thi
I was reading the discussion about "Pastry flour for bread" and noticed that several types of flour were mentioned. I looked at my bread flou
I've tried a couple different kinds of basic bread recipes (both active dry and instant yeast) and no matter how closely to the letter I follo
I live in Florida, it's extremely humid here. Store bought bread and home made (bread machine) bread is always too moist for our liking. I've read on the inter
Very often in Injera recipes you will see step toward the end of the process, right before cooking that involves cooking some Tef flour with some water and then
Short question (TL;DR) Is it possible to heat part baked baguettes (or part baked bread in general) in the oven, but keeping it inside a pyrex container with a
Ran out of basil at the last moment, can substitute the basil for cilantro? I know people will notice the difference but would still be accept