I have been baking zucchini bread for many years. I bake several different kinds. I found this new recipe and decided to try it. It is moist and tastes great. T
I made a loaf of bread and scored the top with a razor to regulate its expansion as it baked. However, it had its own ideas and pretty much ig
I'm a beginning baker planning to make ensaymada, which has a sweet buttery dough. The recipe I found requires kneading. Do I have to make some adjustments to t
I made my own starter 3-4 days ago, and it has been growing well; I have fed it twice so far. As far as I know, it is recommended that you feed starter for abou
I've been trying to bake a no-knead bread (like everyone else), and I've gone with Binging with Babish's recipe. In his video, after leaving the dough to rise o
I've heard this more than once in my life: This hot weather really is suited for white bread. In the winter, we can eat the dark bread again. And variations o
I am trying to create a sourdough sandwich bread loaf recipe using baker's percentages and I want to replace some of the water for milk. However, I have no idea
I'm using this recipe, with the following ingredients: 450 grams Strong White Bread Flour 300 grams Warm Water 150 grams* Active Sourdough Starter 12 grams S
I received dinner rolls brushed with olive oil from take out from an Italian restaurant (part of the brown paper bad they came in became translucent during the
When using a water bath for bagels what is preferred to attain the nice brown exterior, Barley Malt Syrup or Non-Diastatic Malt Powder? I see recipes that use e
My wife makes my wholemeal bread as she insists. She says every recipe lists 5 grams of salt otherwise the bread will end up having missing pa
I've started experimenting with tangzhong bread recipes after reading about it in one of the questions here. I have been baking bread for many years. I believe
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
Recently I made a research about how steam works in baking. I found four main functions: Steam condenses and keeps the dough surface cool, preventing the crust
I am new to producing and using a sourdough starter at home. While mixing a dough that incorporates a starter using a stand mixer with a dough hook attachment,
I have scoured the net looking for answers but I can’t find any. I’ve been making the Keto King bread and in my bread machine it just doesn’t
On day 1, I’ve noticed the towel is wet. Does the towel absorbing anything from the starter ruin the starter and prevent it from reaching its desired out
It happens to me quite often that I make small batches of bread/pizza/focaccia dough that need to spend several hours in the fridge or at room temperature in a
Bread and butter pudding is bread with milk (indeed, usually milk-egg) baked. In fact, could you make bread and butter pudding with juice rather than milk-eggs?
I have heard some people say that to make the best bread, you should use little yeast, and let the dough rise for a long time (about 24h). However, I am wonderi