Because of mildew we waste breads. How can I save breads from mildew?
I accidentally put in banana bread 1 1/2 tsp of baking soda instead of 3/4 tsp of baking soda. Is it going to be edible?
The first time that I used this blueberry oatmeal bread machine recipe, I used honey that was liquid at room temperature. The second time, I used honey that was
I increased my bread recipe by 50% to get a larger loaf. I used the oven temp for the original (smaller) loaves I baked consistently with success in the past.Af
I see glucose being used in cake to make them soft and moist. Now I'm wondering if glucose could have the same effect in bread. Can glucose be used in a brioch
When we put hot chapatis in the tiffin (lunch box), the lunch box get steamed. The water from steam makes the chapatis soft and sticky. How can we prevent that
Many people say you have to slow ferment your bread after shaping to give it better flavor, but I can never understand that. Why not just slow ferment the whol
My favorite yeast bread dough yields more rolls then my family can eat. I usually freeze it in quart-size Ziploc freezer bags. When I'm ready to bake a few roll
I'm making brioche, which are turning out OK, but not at the softness/airiness that I want. I've been trying to research what exactly I need to do to improve th
I've been experimenting with a brioche recipe. After mixing the first few ingredients (flour, liquids, etc.) and develop some gluten, I add the sugar per the re
I made a brioche/sweet dough and did a cold rise overnight. The risen dough had cracks at the top of it. See: Is this normal? Or symptomatic of a problem? I
When cooking quick breads in foil pans should they be placed on a cookie sheet or set on oven rack?
I am trying make wholemeal bread for the first time. I will use the recipe on the back of the wholemeal flour. I don't have any measuring thermometer. It is Win
I'm working on a bread roll recipe that's 66% water (it's wet, but I'm still able to shape into rolls), 4% powdered skim milk, 1.8% ADY, 1.6% salt, 10% sugar, a
I'm experimenting with a yeasted dinner roll recipe. I'd like to use a pre-ferment (poolish) to enhance the bread's flavor. According to https://food52.com/blo
I saw a video wherein a baker made a well in his flour, poured all the formula's water and yeast in the well, then let that sit for a while before proceeding wi
This blueberry oatmeal bread recipe says to add 2/3 cup dried blueberries to the bread machine at add-in time. When I just dump them in on top of the dough, the
I'm trying to improve my bread making and have read about the sponge and dough method. From my understanding, I should use 20% to 30% of my flour for the spong
What can I substitute for freeze dried blueberries? Will frozen blueberries work? This is for a bread filling.
Some recipes specify that the baker's knuckles should be used when kneading the dough. What is the purpose and effect of using one's knuckles as part of the kne