In this video (you don't need to understand Italian ;) this lady lets a focaccia leaven in its own baking tin on a layer of olive oil and then, before topping,
Why should i add the butter after i knead the main ingredients when making a bread? i saying this because from this recipe https://www.youtube
I wish to use a small amount of rye in my wheat sourdough bread, because supposedly it improves the flavor of the bread. What I'm wondering is whether it makes
I bought multigrain bread from the store last week (panera brand) and it has white smelly patch.And saw some really big white patches. It smells bad as well. Ma
With just a gas stove and rice cooker, what kind of food staple based on dough or batter can she make most simply? I don't know what you call the category of "b
I'm making bread and the recipe is calling for 10g od dried milk powder and 260g of milk. I don't have any dried milk powder and there's no place to get it near
I've been trying to get a rye sourdough starter going so that I can make all-rye sourdough bread. I've been at it for two weeks, with a 1:1:1 of water, starter
When I bake bread in my dutch oven, to get the bread crust a darker brown and where it should be, the bottom will burn. I've used several recipes and different
I have already made the dough as cold as possible before kneading like freezing the dry ingredients and chilling the biga. If I use my planetary mixer, I can fr
I tried making bread today, and overall, I enjoyed it! However, there seems to be something weird going on. Right between the crust and the basic white section
I am planning to go on an outdoors day trip with no way to heat up food. Is it safe to heat up a packaged, fully cooked sausage in the early
Yesterday I hit a notice in my local mall saying (my own Polish->English translation): Bread, rolls and other baking made out of previously frozen raw-ca
I had seen a recipe that calls for fresh flower petals - a dark bread recipe with honey and bright flower petals through it, specifically. I know it wanted fre
I've had a lot of success making bread and pizza dough using the Jim Lahey "No knead" method, leaving the covered dough to ferment up to 18 hours. I normally c
The last two attempts at my sourdough have resulted in flat bread...I mixed the dough, let it proof for the 12-18 hours. Then when I went to shape it for the fi
I've made homemade croutons a few times now and experimented with using more or less olive oil and cooking shorter/longer. My first batch was the best tasting,
Is it possible to get an open crumb bread without an starter, and by just using active dry yeast? According to my research, to get an open crumb bread one needs
I sometimes make sourdough and have found by accident that by adding fresh tomatoes to the dough, it seems to swell substantially more during proving, or more q
I realise that a freshly baked loaf will need some time to rest to allow the starch to "set", otherwise the bread may not be the right consistency. (Why shoul
Let's say I want to make bread. In this case, kneading is what develops more gluten. So would it make any difference if I fully developed the gluten first