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garlic with little effort
Procedure for preparing a few days worth of mild garlic
What you need
30 minutes of free time
the desire for garlic
As much garlic as you want, probably 3 heads, Minimum 50 cloves recommended. If you are going to the effort, make it worth the effort
Olive oil
salt
a sharp knife
a frying pan... | Mmmmmmm! Like your style!
What about mixing garlic with a little mashed potatoes, sourcream, yogurt and shredded cheese then spreading the mixture out on a rolled out rectangle of dough (cinn roll style) rolling up and cutting off pieces to make garlic snails. Or a Garlic Tea Ring! A BIG ONE! Brushed with egg & spr... |
This challah bread is amazing!
HI all, Here is my challah bread that tastes amazing! I follow the recipe by Tori Avey. It is so fluffy, so flavorful, and looks incredibly appetizing!Here is the link to the recipe:http://toriavey.com/how-to/2010/08/challah-bread-part-1-the-blessing-and-the-dough/Next time will experimen... | Looks wonderful!
Thanks for the link to the recipe! |
Best supermarket flour
I recently discovered that Cook's Illustrated had done a tasting test on supermarket AP flours to discover the one for the home cook. However, it's only available to subscribers and people who sign up for a 14 day trial. But I frequently forget to cancel those trials before they stop being free s... | I haven't read that article
But people seem to regard King Arthur Very highly. I'd be maybe a tad hesitant though, because my understanding is that it has almost as much protein as many "bread" flours, so it might not be ideal for some purposes. I just have been using Hy Vee's house brand AP flour, and can't complain. ... |
Extended rising doughs with eggs & milk– reducing risks
Hi,I am currently adapting my New Zealand “template food control plan” to my business in which I need to show that I am minimalising risk. I am trying to fit it into making Kolache dough with raw egg and pasteurised milk in the dough. There is general rules for ho... | Pasteurized Eggs
I place the eggs in a saucepan and cover them with an inch of warm water, heat the water to a temperature between 135°F and 139°F (57° to 59°C), and hold it in that temperature range for ten minutes. I then pour off the hot water, run cold water over the eggs, and then add ice to chill them.A thermome... |
Bummer! Act Now! NY Bakers Liquidation
I just received an email from The New York Bakers that Stanley Ginsberg is liquidating his inventory and will no longer sell small packs of flours at retail.I am sad to see this as he had the best selection of rye flours and meals that I could find in one place. Bummer!The white r... | BUMMER!!!
My delivery from NYB arrived earlier today, then I saw his email about the liquidation. I immediately ordered another 4 bags. This is just devastating, as far as I'm concerned. My biggest concern is also where I'm going to order rye flour and French style T55. The flour selection on Amazon is lousy, not to m... |
Transitioning to Gas Deck Oven from Home Oven
Hello TFL! Glad to be a part of this community and hope to learn a lot from you guys!Anyway, I have been baking country loaves for around 8 months now since this pandemic started. I can say that I have been consistent with what Im doing and been getting good results in my b... | Deck Oven Parameters
I recommend the following:15 minutes at 240c (top) / 230c (bottom) with 6 seconds of steam and damper closed. Plus 27 minutes with damper open, first 2 minutes and last 2 minutes of the 27 minutes with door slightly ajar to fully release steam.Also check the temperature of your boiler for the stea... |
Fresh Milled Flour
I live near a Harry's Farmers Market that has a small flour mill. It has hard and soft wheat and you basically stick a bag under it and hit the button. It kind of works like a coffee grinder.
I keep thinking about it, but I haven't tried it yet. I could use some advice on using the flour. Should I gr... | smaller is better
Whole grain flours need to be kept in a cool place so that they don't become rancid over time. I am sending you a PM with a link for more info. |
sandwich loaf splitting in oven
Im hoping someone can help me with this recurring problem. Everytime i put a wholemeal sandwich loaf into the oven im getting a split whether its scored or not. I dont think its underproofed - if anything it could be over proofed. This split only happened on one side of the bread as you ... | Looks like
It has crusted over too quickly on top so the side burst due to steam escaping through the weakest spot. |
honeyvillegrain website
Has anyone bought anything from this place : http://store.honeyvillegrain.com/flour-regular.aspx
Their shipping charges are too good to be true $4.49 for anything anywhere in the USA.
They seem to have a wide variety flours available, alas none of them seem to be organic.
They have lot's of othe... | No but
The price seems really high. I would shop around and see what others are charging for shipping vs the cost of the flour. It may be worth it. I would like to know if anyone has used tham as well since I am in need of another 50# bag of bread flour. |
Doughnut deflating after frying, need help!
Hi I'm making a donut that I like the flavor and texture, but it deflates right after frying. There's an air pocket in the top and bottom.The recipe:400g bread flour1 Cup of whole milk (237g)30 g sugar2.5g salt3 Egg yolks57g butter 22g instant yeastTake 15g of yeast, 2/3 cup ... | might be an issue with proofing?
10-15 minutes seems pretty fast for dough coming out of the fridge. I usually let my cut donuts proof for a good 30 minutes. When you place them in the oil do they float and rest on the surface of the dough? or does it take them a moment before they rise up to the surface? underproofed ... |
00 Flour and fancy durum
Is extra fancy durum the same as 00 Flour? | Durum vs 00
No, Durum flour is made from durum wheat, 00 flour is an Italian designation for a fairly soft wheat flour used for making pizza crusts.
King Arthur's sells versions of both:
http://www.kingarthurflour.com/shop/detail.jsp?id=3338
http://www.kingarthurflour.com/shop/detail.jsp?id=3480
If you need to substitu... |
Bread With Swet Potato
I have a recipe that makes two loaves of bread Liquid amounts to 16 ounces for the dough, and 9.6 oz for poolish. I want t add 1 baked sweet potato to the mix. The potato after baking and peeling weighs 176 grams. Flour I use for the dough is 724 grams. Flour for poolish is 9.6 ounces. Do I ... | Find a potato bread recipe
And stick to the same ratios. I'm sure there is a formula but that's what I do when in doubt. |
Dough Enhancers
Is anyone interested in sharing their expertise about various so-called dough enhancers? I found that lists and discusses them:
http://www.baking911.com/bread/101_ingredients_doughenhancers.htm
--Pamela | lemon juice
I find that a tablespoon of lemon juice works very well for giving a firmer crumb in bread that is about 1/3 wholemeal. The effect was less apparent when I went up to 1/2 wholemeal. I used to use it all the time when I made loaves in the bread machine. I think the lemon juice provides enough vitamin C an... |
Right dough amount for loaf tins
this is a stupid question but up until now my dough has been too small for my 2 pound loaf tins so I want to scale up. I have a recipe that has 350g flour, 100g seeds, 50g oats, 60g water and 325g water (150g is for soaker). I have been told that a 2 pound (900g) tin is designed to hold... | Calculating amount of dough
Hi I have read somewhere how to calculate the correct amount of dough. Put your empty tin on the weighing scale and putit to 0. Fill with water Divide the amount by 1.9 and this will give you the correct amount of dough for your tin. You will then be able to look at your recipe and use ba... |
how many grams in a package of yeast ??
Greetings -
When a recipe calls for a 'package' of active dry yeast, how much is that in grams?
(I have a jar of Active Dry yeast.)
Thanks kindly.
- Richard
http://oldWithoutMoney.com | If I remember correctly....
...it's 8g in a packet of active dry yeast, or 2-1/4 tsps. |
Croissant help and results
I posted some time back about croissant troubles. After multiple tries and advice here, I am getting the results I want. So, thank you - this forum has helped me immensely. | Wow
Hard to imagine much better. Nicely done. |
More than 3 yeasts?
Hello
I am relatively new to bread making, but have a few excellent loaves under my belt. Many thanks to all the site contributors. Anyway, regarding yeast. I also have done some home brewing of beer in the past and wonder
has anyone ever used yeast meant to ferment beer to make bread
It would se... | I have nothing to add, except
I have nothing to add, except that this is a good question, and something that I've often wondered about myself. I've brewed before, and cultured brewing yeast from the bottoms of carboys. But I've never tried it for baking. I'd love to hear whether anybody else has experience doing thi... |
HELP with some bread baking/crumb structure knowledge
Hey there, everyone!First time poster. Super amateur baker here, educating myself about the science of baking. I have a few questions about crumb structure that have been plaguing me for quite a while.I've always been a gigantic lover of breads with a crumb like thi... | Could be a number of things
But I think flour and hydration plays the biggest part to the differing crumb.Top one looks like a higher hydration durum flour bread and the bottom photo looks like a lower hydration AP flour bread. |
Best time to add ingredients?
Dear loafers,
I plan to make bread with walnuts this weekend. Any tips on when to add them? When using a slowrising dough, the ingredients just end up at the bottom. With standard method (from wheat-to-dough-to-bread in 2-3 hours) I usually add them after the first rising. Any hints, tip... | I fold them in
I use nuts sometimes, pecans mostly, and I knead a little less than usual then fold several times sprinkling the nuts onto the dough while folding to incorporate them throughout the dough. That way they don't get busted up so much. Then set it out for the bulk rise.
I use pretty long rises often, and hav... |
live beer
So i've been experimenting with live beer for the past week and i've had some not so great results. But this is by far the best that i can come up with but I'm still having some issues. for this loaf i tried to increase the hydration but after i proofed over night and in my proofing box for 4 hours it was sti... | Are you making a poolish
With the live beer and proceeding onto the dough when the poolish is bubbly and active? |
help with high-gluten flour
A few weeks ago, I picked up about 30 pounds of some really good bread flour at an excellent price. I was so excited about finding a locally milled flour that beat KA's price point that I neglected to read the label. This flour has a much higher gluten content than what I'm used to (KA AP). ... | Funny you should ask
I just wrote this but it might be worth a try. LINK
Adding soda is like adding salt, so watch the amounts of salt too.
Another thought might be to combine high gluten flour with semolina or lots of seeds. Even Grated nuts is a possibility or oats, oats are very low in gluten and tasty too! Corn... |
Bagel happy dance!
Made from Hamelman recipe in Bread, without boards. So good--and so easy! Only made half the recipe as I've had a number of disappointments (with other recipes) recently. Plan to make again for Tuesday lunch...--Heidi | Lovely
Perfect bagels there. And lovely colour too.Enjoy! |
buying flour
Does
anyone have a source for buying 50 lb bags of flour with reasonable shipping. white/wheat/organic/bread..........anything.
sscasagrande@yahoo.com | buying flour.........
Some times a local bakery will sell you a sack,,,,,,,,,,,,,,,, qahtan |
Struggling with wholemeal texture
Hi all! Great forum, I hope a 'help!' Post is okay for my first? I'm firmly in the amateur camp of baking and have been spending a few weeks trying to prefect a wholemeal recipe. A lot of my early attempts were quite flat and VERY dense. Now I'm having the opposite problem - good rise ... | Welcome!
I think your bread looks great! I see a lovely looking wholegrain loaf with a great crumb. You've got to remember that a wholegrain loaf will never be the same as a bread flour loaf. That aside I think this is very well done. To play around with texture and crumb you can incorporate a tangzhong. Take 5% of the... |
substitution of molasses for barley malt in bagels
I've read bagel recipes which call for barley malt, which I don't have.
I do, however, have dark molasses. I read several pages back that someone substituted this way--do you think it would work for the bagels?
It calls for some in the dough, as well as in the water.
... | Brown Sugar and Baking Soda
goody, the recipe I use from BBA says you can substitute brown sugar or honey for the malt in the dough. And for boiling, the recipe calls for about 1 T of baking soda. |
Water Chemistry and Gluten Development
I'm curious how much water chemistry plays a roll in how well gluten develops. I can produce a beautifully developed dough in less than 10 minutes at home, but if I use the exact same dough recipe and ingredients in the bakeshop the gluten struggles to develop at all sometimes tak... | Bring a jug of water from
Bring a jug of water from home and see if it make a difference. |
Building new Recipies
So I think I have my Sourdough formula perfected. Here is the question. If I want to branch it out and start adding some mix-ins...herbs, cheese. meats, fruits, etc. How do I know how much. All of you seem to have figured it out and i m at a loss to know where to even start | I usually start around 10%,
I usually start around 10%, and depending on the inclusion might go higher (e.g. seeds are relatively light and can be used in higher quantities). That's a rough idea, really you have to try and see if you like it, or want more flavour, or more light texture (any inclusion will generally mak... |
BBA cinnamon raisin walnut bread
I made this bread and it turned out great! Even though it hardly rose after I rolled it out to add the cinnamon sugar swirl. Oh well, one loaf had walnuts and the other without but both were good, sweet, and extra tasty toasted. | Beautiful! Is the recipe
Beautiful! Is the recipe posted here? |
Rye Grits
I was just at my local Harvest Health Foods store and purchased a 2# package of what is labeled Rye Grits. Now I'm wondering if this would be considered Rye chops or Cracked rye, and can it be used in place of Rye chops in a recipe?
It appears to be comprised of cracked whole kernels and a lot of bits and pie... | Rye Grits
Looks like another term for cracked rye, at least from what I've gathered in my Google searches. I've had a hard time finding local sources for cracked rye or rye chops myself. Maybe I need to expand my search to include the term "rye grits"... |
shaping pain rustique
just a quick query. Are there any advantages to even pre-shaping a pain rustique and putting it into a banneton for proofing? Im following the Hamelman recipe which is great but weekend bakery have a hybrid version (uses sourdough as well) @ https://www.weekendbakery.com/posts/our-version-of-a-pai... | Better oven spring
is what I got when I started doing a preshape. It also knocks out all the large bubbles and you don't end up with huge caverns. I used to be super gentle when shaping, but no more. I give it a good stretch before pulling the dough to the middle. Hope this helps! |
Rye flakes and treatment of
I would like to substitute BRM Rye flakes for the rye chops called for in Hamelman's Vollkornbrot. In reviewing his recipe for both,Vollkornbrot and Horst Bandel's Black Pumpernickel, I see Rye chops requires a cold water soak and Rye berries require a boiling water treatment.
My question ... | I'd go with cold
The reason the berries get a boiling water treatment is that they're much harder than chops and need to be shocked to soften. The opposite would be the case with flakes, they'll turn to mush quickly, even in cold water. |
No-knead bread in LeCreuset Pate Terrine Pan
I am being gifted with a cast iron LeCreuset Pate Terrine pan. It is approximately 4" x 12" x 3" and holds about 1.5 quarts. I am hoping to make no-knead breads in this lidded pan. i am relatively new to bread baking and no-knead breads. So far I have tried the Cook's Il... | Hi Ina,
What a great question! I was wondering almost the same thing a few days ago...smaller NKB loaves; sesame NKB 'bread rolls' for lunch...I'm sure you know what I mean! I haven't done this yet, but my idea was:
STEP 1: to shape one batch of NKB into 5-6 sesame or poppy-seed 'rolls' ('orange-size') and baking them ... |
Stafford County flour
Has anyone ever used this brand, the prices on there website are really resonable. | Stafford County Flour
I use it whenever I can get my brother to bring me some down from Wichita. It is not sold here in Oklahoma, as far as I can tell.
I like it. I use the short patent and the bread flour.
Brand name is Hudson Cream.
Bob |
rye beer bread
I would like to make my husband a beer bread (stout) with rye. Anyone have a great recipe? I don't have a started yet. I live in the north so we don't have fancy items at home. Anyone willing to share?Thanks ! | Sourdough or...
yeasted? EDIT... silly me, you said you don't have a starter yet. If you can get hold of kefir or live beer then you can make a starter quite quickly. |
Non-dairy substitutions
Does anyone have experience or suggestions regarding substitutions for the following ingredients when trying to convert a recipe to be non-dairy
milk (soy milk, rice milk, almond milk?)
non-fat dry milk powder (soy beverage powder exists, is it a reasonable substitute?)
Whey powder (can the soy ... | Website
Here is a website about substitutions, further down it talks about substituting soy milk for regular milk. Hope this helps.
http://vegetarian.about.com/od/vegetarianvegan101/f/MilkSubstitutes.htm |
advice needed on new bake
just a newbie looking for advice.I have here a 45% wholegrain sourdough (69% water, 22% levain (100% hydration), 55% bread flour, 30% whole spelt, 10% wholemeal, 5% whole rye) and am wondering what people think of crumb and colour. It tastes and smells good.Procedure was:mix in levain then res... | Looks Good
Your loaf looks good to me. Perhaps a little tightening during the shaping of the loaf would not be amiss, and then slash after the final rise. I find no fault with the crumb appearance. Keep baking!Ford |
Making barley syrup from powder
Does anyone know if there is a conversion/recipe to replace or make barley syrup from malt powder? If I've understood what I've read elsewhere, then theoretically malt powder was at one point a syrup, so it should just be a matter of reversing the process. I've done searches here and the... | You may have more luck
If you were to ask on a brewing forum. Barley/malt syrup is a minor ingredient in breads (generally speaking) but a very important and prominent component of beer making, both as dry and syrup form.
I'd bet they would be very well versed in the issue of dry vs liquid and the possibility and proc... |
Donut techniques
I made some successful brrioche dough into donuts yesterday, for the first time, but I have questions for anyone with more frying experience.Is there a way to get a stronger crust without overcooking it? It is very easy to put a finger through the outside of these while icing, and I can't go darker wi... | The pale ring is a good thing
otherwise the donuts would be under proofed. How soon after frying are you icing them? We found when icing them with fondant they really needed to cool for 45 minutes or so otherwise we had the same issue as you describe. The other thing is if the fondant is too cool it has trouble stic... |
KA vs other bread flour
I made some bialys last week with the last of a bag of KA bread. Since the market had no KA in stock I bought Harvest King, GMs artisan flour.
Didn't work as well. Could have been me, but is there a huge difference between the two? | re KA bread flour vs "other" bread flours
King Arthur bread flour is a "strong" flour with a protein content of (if memory serves me) 14%.
King Arthur all-purpose flour is closer in protein content to Gold Medal Harvest King Bread flour (HK has a protein content of 12%; KA all purpose is 11-12%)
I've used KA bread flou... |
German bakery in need of a assistance with a New York style bagels
Hey all,I am having no luck with my attempt at making New York style bagels in a commercial environment. I am using Jerffrey Hamelman's bagel recipe from the "A Baker's book of techniques and recipes, 2nd edition". I have attempted the "home" recipe w... | New York style bagels
Hello, sweetclouds, sorry you are having trouble with your bagels. Are you doing a bulk ferment only in the refrigerator? I think you would do better to bulk ferment at room temperature, unless your dough temperature after mixing is more than 80 degrees Fahrenheit (I would still let the dough sit ... |
Signature Secrets?
KA has a recipe for Fruitcake that has a ingredient called Signature Secrets Culinary Thickener.
I looked at the Signature Secrets website and it looks like the smallest container it is sold in is a one gallon jug, which sounds like a lot more than I would use in a couple of years.
Does anyone have e... | instant clear gel
instant clear gel
is a modifed starct that will thicken upon contact with liqued no cooking required it frezzs well and is very stable. it is used in instant puddings and other types of fillings. it also works well in a high acid enviorment.
from the product specs this is a meven more modified versio... |
Croissant Help
I got a bit full of myself the other day and tried to make croisants. The fact that I can't spell croissant should be a clue that I have no business making them. Anyhow, I got a recipe off the food network, followed it to the t, and ended up with a beautiful multilayered piece of dough. I cut out the cro... | Croissant Help
Hi.
I have made Croissants, (never mind about the spelling, if its right or wrong,) But I never put them in a warm place to rise.
I just let the "puff" in a cold place, and baked them from cold.
All these "layered doughs / pastry are best kept cold.
I have a good Danish pastry recipe recipe tried ... |
What are the uses for vital wheat gluten?
I remember using it years ago for a particular recipe or two and have no recollection of which ones they were. Today I was at a health food store I used to shop at back then and went a little crazy. (A pound of maple sugar for $16!!!) Anyway, I bought a box of Arrowhead Mills... | Supplement to rye
I've added a teaspoon or two to rye to improve the crumb. I also totally screwed up once and mistakenly used it to build a biga. Twenty-four hours later I had a ball of silly putty on steriods that I could bounce off the walls. I kept it for about a month just to play with and see if I could stretch... |
Hydration difference between European and American flours
I realise the answer to this question is as long as a piece of string but i was just interested on what people thought the hydration difference was between European and US/Canadian flours. When reading american recipes im always aware that there is a discrepancy... | I thonk a rough rule of thumb is 5-7% less water
is needed for European flours from the Fresh Loafians postings from both sides of the Atlantic. |
Anyone order from FrontierSurvival.net?
Hello all! This will serve as a personal introduction as well as my first question on the board. My name is Tim and I'm from Pittsburgh, PA. I'm VERY new to baking let alone bread baking. I'm a pretty good cook, but I've always been horrible at baking. I've always been a big... | Frontier Survival vs. Honeyville
Tim,
Welcome to TFL!
You'll find lots of bakers here, from newbies to retired professionals. All of them share an interest in making good (in some cases outstanding) bread. Don't be bashful about asking questions or sharing your successes and flops. We all have our share of each.
Yo... |
Lye in the UK
Hallo! :-)Is there anybody on here in the UK with a supply of lye they would consider selling me a bit of?I am after proper food grade lye not lab grade or technical grade.I have found some for sale from German delis but (perhaps stupidly) I am a bit loathe to pay €16 postage on top of the product cost.ma... | Tried Amazon?
I bought my lye through Amazon. I imagine Amazon UK will will have a similar product/affiliate merchant.Shipping may still be high as it is classified a hazardous material.gary |
flour prices
Whoohoo! For the first time I can remember the store where I shop has KA flour on special - $4.97! Still not as low as the rest of you, but a move in the right direction. They also sell Wheat Montana flour ( in plastic bags?) but I could only see ww and ap, no bread flour. Seem to remember someone liking t... | flour prices
Walmart is having a sale on flour, I brought 2 bags of "better for bread" flour for $2/5 lb bag. Our Bunon's store usually have KA flour on sale in December. I'm waiting for that once year sale. Last year, all KA flour (5 lbs) sold for $0.99/bag. I also brought KA flour from them 3 bags (5 lb/bag ) for $0.... |
Storage of yeast
i brought a new pack of yeast recently and I just transferred it into a clean airtight jar.i was told previously by a baker that there is no need to put yeast in the fridge however the packaging on the packet says to keep in fridge. Is this necessarily?its winter now, and I find that my dough isn't ri... | If your yeast is healthy
then it is the temperature of the dough. If you proof the yeast in warm water with a little sugar and it froths then the yeast is not the problem.I'm assuming you're talking about fresh yeast. I prefer to keep fresh yeast in a tupperware container (or any other plastic container) in the fridge. |
Austalian lemon leaf, anyone baking with it?
I just picked up an overgrown Australian lemon leaf plant on clearance sale: Plectranthus from Mt. Carbine.After rubbing a leaf, I was sold! At home, I cut back the plant so it could stand up in it's pot and started a few cuttings to propagate more plants. The cut off leav... | Related to other well-known plants
It seems that Plectranthus,"Lemon leaf", is related to other plants that have long standing history used as both food and medicine, according to the quick research I did this am. It is in the Lamiacaea (?sp?) and has counterparts in many different geographic locations- US has Cuban o... |
Wheat flour 15.78%
Hi all. Recently been bought 5 kilos of wheat flour with 15.78% protein.Will I have to increase hydration with this? Are there specific recipes any one can point to for this % of protein?Or do I just go ahead using it as replacement for strong bread flour?Any help very welcome. Cheers | Sounds like WW
or whole wheat flour. |
Kamut berries-any bulk source available?
Kamut has not been available for a while but it should have been harvested by now.Anyone have a source for Kamut berries in bulk? (40-60# bags/buckets). All I can find are the little, very high-priced 24oz bags.I live in the Milwuakee,Wisconsin,USA area. Anyone interested,locall... | Kamut
I see that http://www.homegrownharvest.com/ normally has it, but it is temporarily out of stock. |
Question about rolls...
Hi to all, I wanted to make some crusty dinner rolls. Would like to ask if I have a sandwich loaf recipe I like can I just turn it into rolls and would the cooking time and temp. have to change. For the loaf the temp is 175 and time is 35 mins. The batch will be using 500g flour not sure of roll... | anything by Dan Lepard at The
anything by Dan Lepard at The Guardian works a treat - just google... |
25 pound bag of King Arthur bread flour?
Before I email the company themselves, does King Arthur sell the non-organic or the organic bread flour in 25 pound bags? I see the all purpose on the website, but no mention of the bread flour. | Don't know, but don't think so
Check K.A.'s web site. They list all the various flours and available sizes on their site. Last time I ordered 25 pounds of all-purpose from K.A. they sent me five bags of 5 lbs. each. Then I found I could buy it cheaper at my local Walmart. Just ordered 25 lbs each of orgainic white ... |
Where to post job openings
Hey I'm new here and I can't find the place to post baker positions on the forum. Please help | I'd say the Professional Concerns forum,
under Advanced Topics. Everything shows up on the front page, regardless of the selected forum, so it isn't as though you'll commit a mortal sin if you don't use that one. Post away!Paul |
How to tell if flour is self-rising
My mother recently gave me a bag of self-rising flour she accidently bought. I thought I had labeled the container, but didn't. Is there a method to tell whether flour is self-rising or regular? I hate to waste it or other ingredients experimenting. Thanks. | Self Rising Flour Test
Two ways come to mind. Since self-rising flour contains baking soda, try adding some vinegar and see if it bubbles. Also, the next time you have a hot pan, take about a teaspoon of the flour, add some water and make a small pancake. Toss it in the pan, and if it rises, it's self-rising flour. |
looking for advice on first wholemeal spelt bread
hi there - just looking for some constructive criticism...or what you all basically think. This is my first multigrain spelt bread made with 30% wholemeal spelt, 15% wholemeal wheat and 55% bread flour. I also added in a tablespoon (4%) of honey - not enough to make it ... | Looks perfect to me!
That's a lovely crumb. I'd be very happy with that. And from what I can see a great! crust. |
Dried buttermilk powder
I've tried Google to source Dried buttermilk powder in UK without success. Does anyone know where I can obtain some from in UK pleas? Many thanks, Cynky | Thank you I'll check these
Thank you I'll check these out, maybe they won't require a huge package order. I googled more and found that one can make buttermilk by adding lemon juice to milk, could be this will be adequate for my minimal use. Cynky |
Converting straight dough to poolish
Can I just take the water and equal weight of flour for it (plus the yeast obviously) or is there a proper way to do it? My sandwich loaves have always been a straight lean dough but I want to try something different. I've read 30% of the flour but should I a for 100% hydration or s... | Poolish is 100% hydration
according to Hamelman's book. The goal with any pre-ferment is to improve the flavor of the bread. As too how much of the bread dough comes from the Poolish, that depends on the recipe. I've seen some recipes where 1/2 the flour comes from the Poolish an some where it is 1/3. |
Wheat Seeds?
Does anyone have a good online source for small amounts of wheat seeds? I have a very small plot of land (very small - 4'X4') and a I realize I won't get much of a yeild, but I want my kids to see how bread gets to the table from beginning to end. I've found a few places that sell 3, 6, 9 pound bags onlin... | wheat seeds.
How about getting a scoop of 100% certified hard wheat kernels from your local health food store, there you should be able to buy just as much or as little as you want. Just my 2 cents worth,,,, qahtan |
Bread not soft once cools down and crust issues
I have two problems, they are sort of the same issue so I've lumped it to the same post:1. I've been trying to make soft buns with fillings. However, every time, the top of the bun turns out crusty and hard, not the soft texture I was expecting. The body is soft, just a h... | I think the oven is too cold.
try raising the temp to 200°C or 210°C With the fan try 175°C. See if you can bake the first five minutes without the fan with a higher oven temp. Are you using any steam in the oven?Four more questions: exactly what flours are being used? In what part of the world are you baking? Th... |
Roasted flour in bread, anyone tried?
I'd like to do some testing with roasted flour in a bread recipes. That is taking flour, laying it on a baking tray and roasting it until it darkens and becomes nutty in flavour.Has anyone tried or know of any recipes I could try? I'm not sure what proportion would be needed to act... | I have used roasted flour in
I have used roasted flour in bread, however my experiences might not be of much use to you as I used low protein flour wich resulted in tight unsatisfactory crumb structure.The taste however greatly benifited from the taste of the roasted flour wich gave the whole bread a "crusty" taste. I ... |
need a bread recipe for challenging conditions
Hi,I am finding myself in a kitchen with one sheet pan, an oven that will not go over 350 degrees, and a store that only sells soft wheat flour.I have yeast (fast acting) which I brought with me.I *really* want to bake bread but all my tried and true recipes are not workin... | Lean breads
Are baked at high temperatures. If bread has sugar in it then it'll be baked at a lower temperature for longer. According to this website http://www.tasteofhome.com/cooking-tips/breads---rolls/oven-temperatures-for-baking-bread up to 1/2 cup of sugar breads are baked at 375F and more than 1/2 a cup 350F. Tr... |
How Much Vital Wheat Gluten for Whole Wheat Flour?
Hello,With the help of folks on this forum, I've been perfecting a South-Beach-friendly whole-wheat bread recipe (ie., using no sugar or white flour). The ingredients and procedure I'm using now can be found at: http://bmbmisc.home.comcast.net/bread_2.htmlThe resul... | well...
This is not the answer you were looking for, but I think it might help you in your quest to make delicious whole grain bread.First, two tongue-in-cheek notes. I would like to point out that you actually *are* using white flour. It just so happens that it doesn't have any of the bran or germ sifted out of it!Add... |
How to get more hydration to old fashion breads
Good morning :I am not new in bread making and successfully make the sourdough breads. Lately, I wanted to make Whole Grain breads the old fashion way with yeast, hand knead , raised 3 times....I made Oatmeal wholewheat bread( I cheated here by mixing 1/2 bread flour here... | perhaps making a tangzhong
from part of the oatmeal. That might also help with the stickiness. |
Gluten and Melamine: NYT Update
The NY Times Business Section ran the following as its lead article today. You may find it of interest if you are interested in the topic.Ever since pet food contaminated with an industrial chemical was traced to shipments of wheat flour from China, American officials have concentrated ... | Thank you CountryBoy
I was wondering where the idea popped up to use melamine with food in the first place. Now I can see it started out as a binder for feed pellets at very low levels. Later these low levels increased and melamine was being miss-used as a feed filler/binder in China with no real control until animal... |
BBA Potato Rosemary coverting to sourdough question
Hello,I am wondering if anyone has a rule of thumb or some advice about converting a recipe to sourdough rather than commercial yeast. I like to make Peter Reinhart's Potato Rosemary formula (baked focaccia style rather than in boules) but would like to use my starter... | Conversion of yeasted to sourdough
Here are the "rules of thumb:"1. Keep the total amount of ingredients constant (flour, water, salt) except eliminate the commercial yeast.2. Decide on the percentage of the flour you want to pre-ferment. If the formula includes a biga, you could use that as a guideline. In general, 20... |
Help! - Need a substitue for caramel color
Until about a half an hour ago I'd never heard of the ingredient caramel color. KA Flour carrys it and it's called for in a pumpernickle bread recipe I want to try today. I'm going to check whole foods but am at a loss for any other local source here in Omaha. Does anybody hav... | cocoa powder
I don't know if it's a substitute exactly, but some pumpernickel recipes call for cocoa powder to provide the dark color. In BBA, Reinhart calls for 1 tablespoon of cocoa powder, or 1 tsp of caramel coloring.Hope it helps!edh |
A Second Loaf
New member -- beginner baker -- easy questionsDo (most; all) bread recipes linearly scale, so if I want to bake a second loaf I just double all ingredient amounts? Is it better to mix a double batch and divide the kneaded dough, or mix a single batch twice?Any need to increase the mixer time for twice th... | I'll give it a go...
Do (most; all) bread recipes linearly scale, so if I want to bake a second loaf I just double all ingredient amounts? YES if using a scale.Is it better to mix a double batch and divide the kneaded dough, or mix a single batch twice? Depends on your mixer or mixing arm and the size of your b... |
Can you make cake flour? Flour like in Europe?
Cake flour really is better than regular unbleached flour, but I HATE that it's bleached and not the "organic" as I want... but can I mill it myself? Or is it a special process?Also, my husband's family is from Croatia and NONE of the cake and pastry or bread recipes turn ... | Unbleached cake flour.
You should be able to find this in a health food store, or in the 'organic' section of a large supermarket. But generally speaking, cake flour is not good for making yeast breads as it is too low in gluten. |
Crazy lop-sided oven spring - What can I do?
Hey All, I'm in a rent trailer for the present time and have to use an old, horrible, bottom-of-the-line gas range from the 80s. I'm just making sandwich loaves with about 30% WW and Bread Flour, both KA. Everything is working fine, great oven spring, but the oven spring ... | Scoring?
If you are not scoring the loaf, try scoring it quite deeply right down the centre of the loaf. And rotate it halfway through the bake. It sounds like it might be trying to 'unroll' (assuming you've rolled the dough during shaping to put it in the pan) and springing as close to the seam as it can get. |
King Arthur Sir Galahad
I've never baked with anything other than KA flours: APF, Unbleached BF, White Whole Wheat and 100% Whole Wheat. I've noticed KA Sir Galahad Flour is mentioned a lot in this forum. What type of advantage does this style of flour have over the typical ones listed above which are sold in the gro... | Same as AP
Sir Galahad is the same flour as KAF AP. Only advantage is that it's sold in 50# bags.
You can find out the name of the distributor in your area by visiting the KAF site, professional section. Then give that distributor a call to see if it will sell to you.
Hope it works out for you. |
base density
None | Base density
Just getting my normal bread sorted and observed an issue. Near the base the crumb it is dense with some tiny holes. I bake in bread tins that just sit on the metal grid shelves. If I used a stone or a cast iron pot would the problem diminsh or go away? Cheers for any thoughts.
bread112.jpg
... |
Which is more economical in the long run?
I need to stop buying flour from the grocery store since the price is killing me - $5.49 for 5 lbs. So, is it better to buy wheat berries and a mill? I make breads (mostly whole grain) and cakes.The breads for now are just for "family", but I sell cakes as a somewhat profitable... | Melissa, if you go to
Melissa, if you go to pierce-ohio.com you can find those buckets and gamma seal lids much cheaper than I have seen anyplace else. That will cut your costs over the long run, also. Terry |
Will multiple rise times change the flavor of the bread?
Also, will letting it rise on the counter, length of rise times, ambient temperature, make differences in flavor?Can one let it rise too many or too few times? | yes
:) |
Free flour/grains/yeast in Washington DC
I’m moving across the country and can’t take any of my baking ingredients with me. It seems a shame to throw them away, though. So if anyone can come pick them up from Woodley Park today (Sunday) or tomorrow, you are welcome to any of it. It might be a good chance to experiment... | Need Yeast!
THe other poster was first, but if that does not work out please let me know. I live in Gaithersburg but could come down Wednesday or Thursday. Sharonwww.thebraidedloaf.com |
Crumb Query
Hi All,I've been working my way through Flour, Water, Salt, Yeast for a while now and have become pretty familiar with a lot of the recipes. I've started experimenting with different flour blends, hydratations and ideas but a common thread I've found throughout my loaves is that the crumb is never as open i... | Very Common
This happens with most loaves, regardless of shaping. And while it's certainly possible to over-compress the crumb while shaping, thus causing an even tighter center, even a gently shaped and well-formed loaf will exhibit this phenomenon to one degree or another.As I see it, it's mainly a matter of compress... |
Papaya seeds
What to do with papaya seeds? well!!!!!!!!!!!CheersDave W | Papaya Seeds, plant 'em
I take it you're not in a tropic zone? First dry them. Plant them in cups with dirt and later transfer them to taller/deeper containers. They love compost and come male and female. Keep several growing until they bloom, then you can eliminate most of the male plants. They don't like wet feet... |
Would these bags make a good couche?
Just purchased one of these bags of flour because of cloth bag. I was thinking that I might be able to use it as a couche. Anyone ever see or touch these bags of flour? What do you think?Is there anything special about the cloth of a real couche? | Is it cotton?
If it is, then it's obviously a tight enough wave to keep the flour in, so it should work OK.I have one cotton couche and while it's lighter than ny linen ones, it works OK.Give it wash (mild detergent, don't use a fabric conditioner) - make sure the dye is fast and see what happens..-Gordon |
Dough is too wet
The last few bread recipes I have tried have been like a batter instead of dough, I have been using about a tablespoon of dough relaxer in them, same recipe, but I end up having to add another cup or so of flour and still batter like, what a mess, I have done this recipe before and it was okay, the bre... | Well, if you've done the
Well, if you've done the recipe before, and it worked out, what are you doing different now? Is it the same ingredients, same type and brand of flour (make sure you're really using bread or AP flour, and not cake or pastry flour), etc? If the only difference is the dough relaxer, I think we k... |
window pane
i have been making bread for a while, mostly sourdough and i have never been able to achieve the window pane test. it does not matter how much i kneed or not (mechanical or hand). I don't know how to fix it. I've had some good breads but never passed the test... thoughts? Ideas? tricks? thanks! | How are your breads?
If they have good crumb structure and are tasty, that's what matters.The window pane is an indication of gluten development. It is a way of judging how developed the gluten is. It is not an end in itself. Being able to demonstrate a gluten window requires some manual technique. It is neither trivia... |
No more Kamut!
I just tried to order Kamut from my supplier, and when they were out, I called their supplier out in Montan | There will be no more Kamut til the harvest in late Aug to Sept. What a bummer this is! I've really grown to like the stuff.SOL |
No bannetons around...
I let my instant dry yeast bread proof in an oiled steel bowl. It never really stuck to it. But I'm having problems with my sourdough bread sticking everywhere I proof it, especially because of its slack nature and especially long proofing times.I've tried proofing it in a plastic container lined... | You could try with rice flour
Hi Vince, I was having similar problems with my sourdough, as I regularly make Tartine style country loaves. At first, I followed the reccomendation from the book and dusted the bannetons with the mix of AP flour and rice flour, but the dough would stick to the banneton when I tried to tra... |
malt in sourdough bread
Good morning, I'm just re-reading the bba and lots of bread science articles and was wondering - given the fact that sourdough bread relies on the long fermentation - it would make any sense to use malted barley powder ( which I like to add for the flavor it imparts and the extended shelf life i... | ejm has more experience
than me with malt. I've never added it to my knowledge. (I am aware that a lot of flour sold in the US contains small amounts.) But my understanding is that it is preferred in strait doughs to feed commercial yeast. As you mentioned, in a sourdough, the lacto beasties need a chance to devel... |
Whole wheat 1/3 mix..vs..white
i have made my first w/w sandwich loaf. I used the exact same recipe I use for white loaf to compare , everything is the same except a substitute 1/3 w/w flour. Any ideas as to what went wrong please. It tastes fine, just wish I had a bigger rise. 500g Strong white flour1.5 teaspoons salt... | Will try a dedicated w/w
Will try a dedicated w/w recipe next time...just thought a small flour swap might be ok. Will try again.... |
Are people really proud of their yeasts?
I know that San Fransico people are very proud. But, can you really tell the difference? Has anyone actually kept more than one colony and compared the difference? | Well its been said (and I am
Well its been said (and I am no expert) that the starter you keep depends on the flour you are feeding it with and not your environment. Traditionally it has been said that your area and the organisims in the air are where your culture comes from and I guess this is not the case. I would ... |
Gluten-free diet carries increased obesity risk, warn experts
I haven't managed to get hold of the research paper yet, but, for once, this appears to be a decent study with a large sample size.
https://www.theguardian.com/lifeandstyle/2017/may/11/gluten-free-diet-carries-increased-obesity-risk-warn-experts
Any thoughts... | thoughts on gluten
I personally think there are real issues, obviously including celiac disease, but perhaps beyond that, involving gluten. Fine...let's understand them and how best to deal with them...letting the evidence guide us. However, I think MUCH of the current wheat belly, anti-gluten fad is just that, and i... |
Flours and their textures.
I have been baking bread for years, but have only recently gotten more serious about it. I must admit that all the terms I read about on the form have gotten me totally baffled. I have no idea what many of them mean. Can anyone suggest a good book that would go in depth about terms and the... | Hi Lydia.
At the moment I am
Hi Lydia.At the moment I am utterly enjoying my way through Jeffrey Hammelman's book called Bread. It has in it everything you have asked for above, and many many people on this forum swear by it. Reading it I can see why. We are very fortunate to have this information available to us.As fa... |
Beginners Joy
Just made my first flat bread....such joy. This one has yeast in it,lovely and soft .Next is my whole wheat mix bread, just going to try 1/3 whole wheat and 2/3 strong white flour, hoping I can do this without changing the recipe, do not know if it affects the liquid amount. I really hope it's as good as... | Those look beautiful!
Did you bake on a stone? Love the nice looking crust! |
Can Plain Flour be used to make bread dough?
HiI am new to this forum, and am taking time to digest the tonnes of info here!But I need to ask something quickly. I am now in the Middle East, trying to find bread flour to make some bread. But there is none! There are only Flour No 1, No2 and No 3. I believe No 1 is plain... | Middle Eastern flours
I can't say I have been to the Middle East much less purchased flour there, but these two links tend to confirm my thought that the standard flour in that region would be soft wheat which would be optimal for flatbreads. However they both also indicate that hard wheat flours (which have more usab... |
Dough is too elastic today
hi, I was wondering what the factors for an elastic dough might be?could be too much yeast?too much high gluten flour?not enough salt or sugar?does temperature effect?i made a batch of dough today and when I tried working with it, it would just not hold its shape and keep stretching back. I c... | rest time!
Putting it in the fridge would make it easier to work with cause usually dough is placed in the fridge to relax.Too much high gluten flour is the obvious factor BUT even an all bread flour dough can be stretched/rolled out thin as long as it's given an adequate rest period. If the dough is extra tough, roll ... |
Gold Medal Bread Flour??
While at the box-mart this weekend, I took my usual saunter down the flour aisle. There was not a single 5# package of Harvest King bread flour on display. Instead, there was a full shelf of 5# bags of flour labeled Gold Medal Bread Flour. I checked the Gold Medal website and saw no product... | Up in the air
A check of the Gold Medal web site shows the only bread flour there is their "Better For Bread Harvest King." This is popular enough, I can't imagine them discontinuing it. However, it is worth noting that General Mills owns both Gold Medal and Pillsbury. The last time I was at the store I saw some Pill... |
True or false? No need to slash when baking in cast iron?
Not sure where but I was reading a internet article that stated there is no need to slash the dough when baking a bread in a cast iron pot. The article stated that the bread would naturally break apart creating it's all natural slash within the humid cast iron. ... | true AND false
True when you load the dough into the pot seam side up. That will be the weak point for the dough to start its bloom. False if you load the dough seam side down. The dough will then look for the weakest exposed point to expand and bloom wherever that is. |
White + whole rye v. medium rye
Working my way through some German blogs (and Hamelman), and considering the issue of substitutions for German flours. I'm guided by hanseata's substitution guidelines, which include white rye+whole rye to approximate a flour like, say, DE rye 1150. I find it difficult to find white ry... | Considering you actually have
Considering you actually have no idea about the ash content of your "medium" rye (unless you asked the miller and that's what they told you?), you are trying too hard IMO. It's not a huge difference in ash, should be OK I think. You have to adjust the hydration anyway, and you shouldn't ha... |
Maple Milk Bread...Delicious but a few mishaps
I made Maple Milk Bread using Eric Kim from NYT Cooking's recipe. The bread turned out really light, sweet and delicious, and it made my house smell so good. But I did have a few challenges, below, so I will definitely return to this bread and try my hand at making it agai... | Paywall
The loaf looks pretty good from the outside, despite the visible IDY. I actually prefer a more straight-sided loaf. How's the crumb?The recipe is behind a paywall so I cannot see the instructions. Did you check the temperature of the mixture before adding the IDY? It may not have been too cold. It could have be... |
Bulk flour
I've looked all over the internet trying to find a place where I can buy bread flour in bulk and have come up empty handed. I prefer Gold Medal or KA but I'm willing to try others that come recommended. I cannot keep buying 5lbs bags at WalMart, it's killing me! I already buy my AP flour in bulk from BJs,... | Buying Bulk Flour
If you were a 50-lb bag of flour, where would you be? Look in the Yellow Pages for a baking goods distributor. Ask a bakery or pizza place where they get their flour. Call the milling company for the flour you want and ask for the name of their local distributor. For example, here's GM's "Find You... |
Video: Quels sont les secrets d’une baguette parfaite?
A nice little video on Le Monde today:Quels sont les secrets d’une baguette parfaite? | Lovely bread
Those are definitely beautiful baguettes! However, it seems that the secret is a whole lot of machinery and suspiciously moldy couches! :) |
Potassium Sorbate?
I was reading about this product in a catalog online, it said this stuff keep bread fresher etc, does anyone know about this or use it? I saw it on kitchenkrafts.com. TIA | Wikpedia definition
You can read details about it hereIt's a preservative.I don't use it because I don't want any additives in my bread. |
Yeast packets
After opening a yeast packet does the yeast start to degrade? I don't always use all of it and just fold it up and clip it. | Hi there, I live in the
Hi there, I live in the tropics and it seems that heat does slow down activity over time. I usually keep it in the freezer and haven't had problems for at least 18 months. Cheers,Sander |
Fermented Apple Cider
In one of Nancy Silvertons recipes "Normandy Rye" it says 8onzs of fermented apple cider, does she mean just apple cider or is it something different ? i'm on day one of the recipe.CheersDave W | Hard cider
Nope, she means the hard stuff; fermented, fizzy and alcoholic, just like grandpa used to make. You can use regular (sweet) cider; your bread will have a slightly different flavor than it would if it were made with the hard cider.Paul |
My Daily Bread: Pita
This is a recipe I found on the internet several year's ago for something called Olga bread. I believe Olga's is a restaurant chain in the midwest (I live in the PNW). In any case, it's been our go-to for pita ever since.The bread is dry-fried on a cast-iron pan.I'm not so good at shaping them p... | Nice Pita!
Looks delicious to me. I have never made pita. Do you use leavening or is it unleavened bread? |
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