Recently we've noticed a horrible smell coming from our bread. All the bread we have purchased, including hot dog and hamburger buns, have all not just had a m
This may be a history question so please move it if appropriate. Culturally, local ingredients dominate cooking recipes and national dishes (e.g., soy in SE A
Here is what I already understand, Bread needs to be scored so that there a clear path out for the pockets of gas that will expand when heated up, if there is n
How can I make burger buns that I can keep for a long time? I have tried making some, but fungus starts growing on them after just two days.
We use ascorbic acid to help keep our breads from molding over but we have now the option to use calcium propionate. I can't find much online to help distinguis
While I was reading the ingredients list of a supermarket-bought bread (in the Netherlands) the other day, one of them caught my eye: acerola powder. I know ace
Kindred’s milk bread is delicious. (Here's an alternate link in case that link doesn’t work for you.) I’m curious though: the recipe calls fo
I don't have a bread machine or a mixer. Kneading dough by hand is a long and tiresome process. Are there any tricks to developing gluten?
If breads are reheated in a bakery, will this cause the bread to become hard?
The bread machines I have used create a cube-shaped loaf with a hole in one end. Are there home bread machines that can make bread in other shapes, such as a lo
I like to add various different types of flour to bread when baking for sake of variety: Amaranth, Chickpea, Teff, Corn, Sorghum, etc. These all worked fine wh
I've got the following recipe for a honey whole wheat bread-machine bread: 1-1/3 cups warm water 1/2 cup honey 3 tablespoons butter 2-2/3 cups whole wheat flou
I'm new to the whole baking thing, so I'm learning as I go along. In that regard, there may be a host of things wrong with my bread baking process, but I'm most
I'm baking ~67% hydration bread, following this recipe Kvali food dutch oven bread. The bread is baked using a covered cast iron casserole dish heated to 250'c,
I want to bake bread. I found this recipe from Alex French Guy Cooking on YouTube.. His recipe says that the oven should be 250 degrees Celsius. My oven only go
I accidentally stumbled upon this 'trick' a week ago when I forgot about a baguette that I bought for a party and never used. It was half-covered (loosely) by a
I've been practicing baking croissants for a couple months now. I'm getting the hang of it (I feel) but I'm missing a crucial step that I cannot master and can'
I can get it to clear just fine with the paddle, but I can't reliably do so with the hook attachment, even after ten minutes at the fastest setting. My flour is
I’ve been making sourdough bread regularly for over a year now. But since about half a year ago, the bread has consistently come out badly because the gl
I have some leftover general-puproce flour and some farina, because are leftover materials and I wanna use them both (in order to get rid of them, but not throw