I usually use my (turned off) oven as a safe place for leavening doughs for hours. I always get amazing results and never had any issue with that. But... what i
I've been making baguettes using the "stretch & fold" method instead of kneading. The resulting baguettes have great taste & texture, but the surface is
I only needed a few more tablespoons of flour, but I had run out. Instead I substituted half the amount of cornstarch. Will my bread still have the right textur
This past weekend I was fortunate enough to be gifted a standing mixer. My first project was James Beard's white bread. The end characteristics that I wish to
Last March I started adventuring into the world of Sourdoughs by following the advise of The Fresh Loaf Bakers's handbook but using wholegrain rye flour all the
I'm new to the baking of English muffins. I follow the recipe for sourdough English muffins published on YouTube by Culinary Exploration. After accounting for t
We are supposed to eat high-protein foods, yet even people without celiac disease complain about gluten... Tuff, unlike quinoa, is a true cere
Here's a bread recipe (probably a type of Turkish bread): 1 cup of warm milk (200 ml) 1 tea cup of warm water (150 ml) 1 tea cup of oil 1 tea spoon of salt 1.5
Is there a way to make sourdough bread without the long term commitment of feeding a starter? My kids and I love sourdough bread, but I also work 2 jobs, so mak
I am considering to buy a new built-in electric oven for my kitchen because the old one does not have top or bottom heat (believe it or not). I regularly bake h
I just bought a loaf of bread yesterday, and went to use some to make a sandwich. I found a tiny white spot on it that is about the size of a rice grain, but i
As a follow-up question, I keep following the recipe to the letter and thank goodness I get pillowy and soft buns each and every time. The thing that bothered m
I usually keep my homemade breads for a day or two in a ziplock bag. I recently felt like buying a good-looking bread box/tin to not use plast
The recipe for egg bread calls for 2 eggs and 2 yolks. What would result from just using 4 whole eggs?
I was wondering about what happens to bread dough under various cooking conditions. More explicitly: what do you get when you boil dough? I know baking gives yo
I made some meat buns tonight (that is, buns with cooked chicken stuffed inside them before being baked), and I'm wondering if I should bother keeping the buns
When I cook grilled cheese, I put a tablespoon of butter on the pan, and the pan is hot enough that it quickly melts and sizzles. However, when I put the bread
I make 100% whole wheat bread with 80% hydration. I want to experiment by replacing some whole wheat with oats. How should I change the hydration level? I repla
What is the difference between putting fruit or nuts into a bread maker at the beginning and adding them via the fruit and nut dispenser on some bread maker mod
I found this randomly: To me, it distinctively looks like non-sugary bread. It looks like the kind of bun you normally use for making sandwiches, for example p