I baked a whole wheat bread last night and while cutting into slices I noticed that there are white colour powdery line on few of the slices. This is the second
I assume it's so that heat from the oven can reach the core of the bread loaf within a certain amount of time, without over-exposing (and therefore burning) the
I am making a bread recipe(White Flour with Poolish), according to Ken Forkish's Flour Water Salt Yeast. In the recipe, he indicates that the poolish should "t
TL:DR; My third attempt at making dutch oven bread from scratch still tastes like flour, although a little less so than previous attempts. Why? My first attemp
I previously asked a question about the White Bread with Poolish from Ken Forkish's book Flour Water Salt Yeast. My first attempt with a flour that had 10% prot
I've been teaching myself how to make bread for a few weeks, had some success but never able to create dough that is completely smooth why? Following a recipe
I made pretzel dough and its ready to be shaped. Somehow I have no baking soda left. Can I use baking powder in place of baking soda? Or is there something els
It's possible to buy 'part-baked' baguettes in the UK which are intended to be heated in a hot oven, say 220C (430°F), for 10 minutes before serving. Do
Just bought a home bread-maker and I would like to try baking a multigrain bread which recipe is included in the machine booklet. The ingredients of the recipe,
I wanted to make a simple pizza, but as I read the recipe, I began to wonder about the chemistry behind it. When flour and water come together, gluten starts t
I have a book with several bread recipes that call for 1-2 tablespoons of powdered milk. This isn't something I usually use and I was thinking substituting it w
What is the better way to store lots of preservative-less bread approaching the expiration date: freezer or refrigerator? Does one method dry out the bread mor
I have a Dretec Hand Mixer and as far as I can see it doesn't have additional attachments for sale online. Can I attach some other mixer's dough attachment onto
We have a small household and most baked goods are not finished before they go stale. For bread and buns, when is the best time to freeze? After knead? Bef
I would like to figure out how to make a strongly apple-flavored yeast bread I found a recipe for a yeast bread that I was quite happy with, which starts with
I bought some sourdough bread from a bakery three days ago, and put it (still in its brown bag) in a ziploc bag. Now, I know these loafs are covered in flour, b
I have been making sourdough now for the last six months or so, fairly successfully, using a starter that I created on the bread-making course that kicked this
I want to understand which flours can and can't be used with yeast to get a rise for baking bread. From what I understand, yeast consumes sugar and produces car
I need help to remove husk from grain - specifically spent grain from the beer production. Does anyone have any kind of experience with that?
I have always been curious of why a pocket is formed in the Arabic/Pita bread, what causes it & why does it NOT happen frequently, for example, in flatbread