In long trips i.e. over 3 hours long, I take some toasted break with either pb&j or something inside e.g. slices of turkey etc (toasted). I wrap them with a
I'm having a hard time making bread loaf at home. My breads after coming out of the oven always shrink. Here's the recipe I used: 320g flour (because I didn't h
If I seal a burger, complete with bun, in tin foil, and cook it in a George Foreman grill... Will the burger cook through without the bread burning? Will the br
After my pizza preparation, from a dough that has spent already a night in the fridge, I always leave about 200g of dough to make a small white pizza to accompa
Various fresh fruits, such as grapes, apricots, and dates, can be used to provide the yeast that is needed in breadmaking. But often in commercial production fr
I recently bought a ceramic slow cooker insert at a thrift store. It has a glass top and is the perfect shape for using as a Dutch oven in baking bread, which I
What's the difference between split-top and round top bread, other than the look (caused by the split)? Like does splitting the bread top make it lighter/bette
Franz Bakery makes a bread that contains 35 calories a slice (the fact that it is keto is irrelevant to me, but may still be a part of the answer): https://fran
I need to bake Challah bread for sandwiches for a large number of people. Can I avoid the braiding? is it important to the final taste?
In France I buy bread made of T150 wheat flour. In the United States, I can only find bread made of whole-wheat flour or some nutritionally inferior flour. How
Since several weeks I'm trying to get my bread to rising more in the oven. I experimented quite a bit but the results are still far from perfect. Everything goe
I am thinking about making bread using potassium bicarbonate instead of yeast. Can I use potassium bicarbonate as a substitute for yeast? Woul
Lately we've been finding that we can only keep quality bakery bread loaves on the counter for about 5 days before they start to mold. We'd l
I know the original brioche recipe is supposed to be slightly sweet, but I really enjoy a brioche hamburger bun that one of my local bakeries does and it's real
I've always learned that DO NOT mix salt with yeast. Because the salt kills the yeast, and the sugar actually helps. You should always put the salt. So what is
I've got a friend who's lactose intolerant but loves making bread. I want to give her one of my favorite bread recipes (a milk bread recipe that I use as a base
I make bread by mixing whole wheat and white flours 50-50, yeast and water, let it rise 24 hrs, shape the dough and roll it in flour to get some semblance of fi
Is there a way to reduce a certain amount of milk to replace it with water while still maintaining the richness in milk bread? Milk is getting majorly expensive
I have made Deidre's Ultimate Keto Bread 2.0 for years with generally consistent results (though a bit uneven on the top). I made a couple minor tweaks recently
My starter consists out of 150gr All purpose, 60 grams of whole wheat and 210 grams of water. On day 2 it bubbled nicely, but I fed it only with half a feeding