Like many people sheltering-at-home, I'm baking more bread than usual. My yeast supply is running low, and I'm not sure I'll be able to get more on demand. I'd
Like many people sheltering-at-home, I'm baking more bread than usual. My yeast supply is running low, and I'm not sure I'll be able to get more on demand. I'd
I am baking loaves of sourdough using this recipe: https://www.theperfectloaf.com/beginners-sourdough-bread/ I cook my loaves in a staub cocette and after the
I am very new to sourdough baking and gaining an interest in the subject so please forgive what may seem like newbie question. I have two starters on the go at
It was my first time baking and followed a simple bread recipe. The ingredients are listed below. My problem was after mixing, before kneading, the dough was st
I decided to make 2 sourdough starters, to see if one would come out better. I only want to keep one and I dont know which one to choose. One has formed a hooch
The bread recipe I followed should have made a bread with a brown-ish top but mine didn't. The output was edible and not raw but the color was pale or light yel
The bread is called Malted bread, 9/10 I see this I believe it’s mould but does anyone actually know if it’s actually part of the bread or not? Top
Sometimes I prepare a pizza dough that is a "direct" knead, no fancy preparations, works with all-purpose flour, rises in a couple of hours with regular yeast,
I am trying to make sourdough bread, but was only able to get whole wheat pastry flour (due to covid). Characteristics of this flour (from Bob's Red Mill) are:
I have been following a recipe to make sourdough bread and a starter. The recipe said to cook the bread in a dutch oven or a cast iron casserole dish. Since I h
Would there be any benefit to feeding a sourdough starter with beer instead of or in addition to water?
I know that there are formulas for switching from and to sourdough and or preferments, but even though my library grows I haven't found such a formula. I have a
When I try to score bread with a lame, the blade tends to catch on the dough instead of slicing cleanly through. This means that I have to run over the same cut
I've been making sourdough recently and trying to get the knack of using a really wet dough. I've watched a number of YouTube videos, and I do all the stretch a
Would it be helpful, harmful or neutral to fold dough during the autolyse? Let's say we're doing a long cold autolyse. At first I assumed it would be helpful t
Yeasted dough is usually given a second rise because after the first rise it's shaped, which knocks the air out of it and so it needs time to be leavened again.
When you want to make Brezel or swiss Délices, you usually use lye dough. The technique is to coat the dough just before backing with either: Sodium hyd
I have been making kouign-aman (my favorite recipe: https://www.youtube.com/watch?v=cxwgzzErW1w) for several years, playing with different recipes, making mino
I have been experimenting with croissants and found that, delicious as they are, they are dense, not light and fluffy. The layers are very close together, not