I tested my yeast using the method explained on this video: https://youtu.be/p8ydC1Of_Zw (go to 2:05 min) Here is the method in case you can't access the video:
I sell bread at farmers markets. It gets moldy very fast. How can I get them to last longer?
My apple bread recipe called for adding the sugar in with the sourcream, eggs and vanilla. I forgot to add the sugar until the dry ingredients and the apples we
Not sure if my dough was over or under proofed. I cooked it and it is quite dense. It did not rise as much as I thought it would. I cooked for the time in recip
Outback Steakhouse doesn't unveil the recipe for their bread, but Copycat Version of Outback Steakhouse Bread Recipe lists Ingredients 3 packages dry y
I have a sourdough starter (rye flour based) that is quite active and I use it a lot. I decided to make bread today and used AP flour instead of bread flour on
I'm trying to bake the basic country bread from Chad Robertson's book "Tartine Bread". I've followed the description for making a starter faithfully (p. 45/46
I've been trying my hand at sourdough bread for a few months now and it is getting better and better, but this keeps happening, and I have no
I’m not much of a bread maker Found a recipe for quick flatbread: 1/2 cup AP flour 1/2 cup plain yogurt 1 tsp baking powder I did the above but used 1/
What causes the texture of bread to be open, ie with lots of large holes, or close, ie a regular, uniform tender crumb with no large holes? How can I achieve ei
I have been unable to find bread flour in my local grocery store, but did find a bread mix that contained three ingredients (wheat flour, salt and raising agent
Someone gave me a bunch of envelopes of pizza crust yeast, "specially formulated for pizza crust". The packets also say that no rise time or proofing is needed,
This is undoubtedly a question for a food scientist. I have seen online a formula to calculate the water temperature needed to achieve a final/desired dough tem
When I try to replicate Portuguese Sweet Bread (Massa Sovada) from places like Fall River, Massachusetts, the crust on my bread comes out thick and hard, wherea
I've made sourdough bread numerous times, however, I sometimes find hard parts in the center of the loaf. Whenever I cut into a baked bread (after rest) - ther
The first time I made a levain, I used all-purpose white flour. This took over a week-two weeks to become active. I recently started a levain using whole wheat
I decided that after six months of breadbaking, I'm ready to check flours. Up until now, I just bought the bread flour in the local shop (ok, the local shop is
Everytime I make cheesy garlic bread at home using a frying pan, the base of the bread turns black within few minutes. Can using a silver foil on the base preve
What's the idea behind the standard French technique of three folds to shape a baguette where you fold it in from top and bottom and then the whole thing over,
I hope this question is not too vague but let me try anyway. I followed a NK recipe for a pizza with the following baker's percentages 100% flour with 13% prot