instruction stringlengths 2 23k | output stringlengths 3 23.1k ⌀ |
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A Site Recommendation
I have recently spent a little time on a baking site run by a gentleman called Wheat Beat, who is also a TFL member - Wheatbeat.The site is well laid out with good clear pictures and some helpful sections on technique. There are also several interesting recipes, such as a seeded rye and a pain au ... | Thanks Lance. Wheatbeat does
Thanks Lance. Wheatbeat does a great job with his instructions. With his encouragement I may get up the courage to give Croissants a try. |
2 slice toaster search
been a while since this was covered. Looking to replace our Haier 2 slice. Good for perhaps the first year then it began to fail to brown ..... even on 11. Used an older Oster recently that seemed to do the job, but recent reviews seem to be less than favorable.Much as I might like a $250 Dual... | My highly biased opinion is
My highly biased opinion is that the only potential improvement made to household toasters in the last 50 - 80 years is slots thick enough to hold half of a bagel. Many other things have been done, of course; I'm just not convinced that they've turned out to be actual improvements (and the b... |
King Arthur mix up
i recently bought a bag of KA white AP flour and I opened it today to make Hokkaido Milk Bread. Moving right along, I was just busy measuring and weighing and didn’t notice. However, I looked at my dough in the mixer and noticed it was golden brown. I felt the dough, obviously whole wheat. I checked ... | It is hard to imagine this
It is hard to imagine this happening to just one bag, rather than to 50 or 100 or 1000 bags. |
Strange Tactics to Revive Over-proofed Loaf...?
Let's say your unbaked loaf has sat too long. The yeast has eaten up all the sugars. The gluten has also been destroyed due to the loaf being overly acidic from the fermentation - it's a shaggy mess.CAN you add more "food" for the yeast at this point? This could be a suga... | Sourdough or yeast only?
Forget the vital high gluten addition, it will lump and will not degrade fast enough to be of use. You might think of adding fresh dough but a lot depends on the type of flours, and how degraded the dough is. It is basically a starter, a big one. Make a soda bread or Use part of it and chill ... |
Need HTML Help
I am hoping that someone familiar with HTML code can help me. I would like to be able to edit the code for my post in order to place an anchor(s) in the text. Then place a link at the top of that same post, that when clicked will take the user to that anchor.I have tried coding using the “<>” link in the... | I think the following works
Jump hereFor some reason, if just an id is given as the href parameter, the link will send you to the homepage. However, you can specify the whole URL followed by the id, and that seems to work.For example, within the source of this post is<p id="jump">Jump here</p>and at the bottom of this ... |
Super sour bread
Mouth puckering REALLY sour bread.I recently started up a couple of new pet starters. This one gets fed every three or four days and when I want to bake I use about 25g of starter with 25g of water and AP (KA) flour 1:1:1. I leave it to rise overnight @ around 64F (about 7 hrs) at which point it has tr... | When I first made my starter...
...about 9 years ago, the first loaf I made with it was so sour it would have made SF Sourdough taste mild. But with further feedings, and getting used to the process, the flavour soon balanced out producing something far more tasty. |
What happens when people leave?
Just out of interest, I was checking a post from almost 10 years ago, and I saw that a comment that I had noted at the time was no longer present in the thread. There's no sign of the commenter either, whose name I had noted too.So, just wondering what happens when someone is no longer p... | FloydM is our host
Floyd knows.I would guess that somewhere between updates, software changes,changes to the forum to go along with changing laws, antihacking/repairing from hacking over the years may have all had some affect on the threads. This forum has been around a long time now. |
Tartine No. 3 only $3.99
I just purchased Tartine No. 3 on Apple Books for only $3.99. This seemed like a good deal so I thought I’d mention it here for anyone interested. I should mention that I’m from Canada, so I’m not sure if they have this on sale in other countries. | Tartine 3
Amazon also has it on sale for 3,99 |
What do you use to store your 12-inch sandwich loaves?
I've been making sandwich loaves in 9x5 pans, 2 loaves at a time, once a week, and they are by far my most popular/quickly-consumed-by-my-family bake. For this reason I'm thinking of getting 12"-13" pans to end up with longer loaves that will last awhile (there is ... | There are a couple of options
There are a couple of options you can try. Plastic carry out bags from your local supermarket (ask for a couple of extra at checkout).Or you can buy some like these https://www.amazon.com/gp/product/B00JH73LAS/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1 from Amazon or a restaurant su... |
Wondering why all the bread lames I find have such a short handle....
Hello everyone!!I am just curious as to why I can't find a longer handle bread lame... All the lames I find are so small and cheaply made. Is this a problem for anyone else? | Tradition seems to dictate
Tradition seems to dictate that a "professional" lame is a broken coffee-stir-stick, with a cheap razor blade threaded onto it. Apparently only an oversensitive newbie would think of using an entire unbroken stir stick. The Scotch-tape grip enhancement appears to be optional. ?There are a few... |
Bread knives?
How long do your bread knives usually last in the kitchen? Those hard crusts aren't exactly the best on knife edges, and while I keep the rest of the knives in my kitchen razor sharp with my stones, I am at a complete loss as to how I maintain my scalloped edge (I use a Zwilling Henckels bread knife). My ... | I think this will solve your
I think this will solve your problem.https://www.amazon.com/gp/product/B00004WFTZ/ref=oh_aui_search_detailpage?ie=UTF8&psc=1Dan |
Hand mixing/kneading.....?
Kind of a silly question but does anyone else LOVE to hand mix and hand knead their bread? I've been baking bread for years and have been offered 'gadgets' to make the process easier--I am just not interested. I love the old-fashioned slow process of 'doing it by hand'. Am I an odd-ball? | Hands on
i love the feel of the dough and the extra information you get from the texture and temperature of the dough. I also roast my own coffee beans where you listen to the beans and go but smell and the snap. It’s back to nature. |
Key moments in the history of bread
I'm hoping the collective minds on this forum might have some thoughts on this. I've been asked to summarise a series of topics for a proposed museum dedicated to vocational skills that should open in late 2021. This is linked to the WorldSkills competition in Shanghai that year. The... | my two
1. Artisanal movement described by Kaplan in his conclusions to "Good Bread is Back" (2006) pp. 314 [The Bread Decree, 1993] to pp.315 [Raffarin Decree - a false dawn!]2. Emergence of USA on world stage of bread in triumphs at Coupe du Monde du Boulangerie under Jeffrey Hamelman 1996. Best wishesAndy |
second baking oven in home
Any recommendations on a second countertop oven for baking in my home? | Countertop Oven
You Betcha! The Breville countertop series is superb. Mine has supplanted the big oven (of course this is a two-person household). Convection, temperature control and all-around quality are compelling advantages. Can handle up to 12 inches deep, but sadly, no baguettes. |
Value
I own exactly the same mix mill and am looking to sell it. Would anybody know the value? Mine is in very good condition, everything works well.thank for your put. | You own exactly ...
... the same as what? I'm confused by what you wrote. |
reserve a piece of dough as a starter
I have searched in vain here and elsewhere for a no-recipe sourdough tutorial (not just someone having a go for the first time) that recognises that for 1000s of years people made sourdough bread without scales and measures, bowls and jars, or even recipes. They didn't keep a 'wet ... | I would love to see the same
I would love to see the same thing. Just a couple of changes I would make:Any set of instructions for turning unprepared food into prepared food is a recipe. A lack of numbers doesn't affect that.They certainly did talk about hydration percentages back then; the only difference is they did ... |
Kramb - baker's percentage calculator
Hello everyone!First of all - happy new year :)To make this year' baking a bit easier, I've spend last weeks of 2021 making this simple baking calculator. What differentiates it from other calculators, is the fact that it counts the total hydration including also leaven, eggs weig... | If you're interested in
If you're interested in development, consider a few ideas:- develop a series of use cases (a use case is a person with a goal who needs to go through steps to achieve that goal... use cases help you understand your intended audience and what they want to achieve. This is important because develo... |
Need a recipe for Jamaican Hard Dough Bread
I detest being addicted to something that is only offered in a few places. That is why I tend to avoid shopping at Trader Joe's or Whole Foods. No, I don't eat cheezy poofs because I don't want to buy cheezy poofs. But oh boy do I love eating Jamaican hard dough bread. My wif... | Google is your friend
Https://jamaicans.com/hbread |
Countertop oven for bread
I did a search here for the subject and there were several pages. None however that were recent. I was thinking of getting the $250 Breville smart oven when I ran across these two ovens. A French door Oster https://www.amazon.com/Oster-TSSTTVFDXL-French-Door-Convection/dp/B01F83HNOY/ref=pd_g... | Read the Nutrachef reviews
I don't have any experience with any of these ovens but am very interested to see any comments.I did read the reviews for the Nutrachef and the company responses to questions. According to the company the rotisserie does not rotate-it functions by allowing the convection to evenly heat the me... |
Removing the dough from hands? Ideas?
Is there any easy way to remove the dough from the arms/hands? My arms are hairy so it sticks there i thought about shaving them off but i think they still would get sticky after 3 or 4 days since the dough will still stuck on my little hair in my arms if that makes sense.So any id... | Thin latex gloves work well.
Thin latex gloves work well. And the dough doesn’t stick to the gloves a lot. |
Dough Calculator Formula
Some time ago I found a site that had a formula for calculating the ingredient weights for a recipe when you want a certain amount of finished dough. I can't seem to find it again. does anyone have any ideas.
Gordon | Yes
Ok, we'll use the following formula.
100% -- Flour
60% -- Water
3% -- Yeast
2% -- Salt
1% -- Sugar
----------------
166% -- Total
First you divide the required weight of dough with the total percentage to get the amount of flour.
Required dough weight = 800 grams
800 / 1.66 = 482 (Total Flour Weight)
482 * 60%... |
Interested in Low Carb??
I have a new Low Carb forum going and if your interested email me at savagoal@aol.comi'll give details, I WILL NOT POST HERE out or respect Tommy (TMB) | If you can make decent
low carb breads or baked goods, I'm all ears and (r)eyes! |
Adding ingredients after bulk fermentation
Hi! First post here!I'm doing a simple sourdough. Just finished bulk fermentation and I'm ready to form two boules, but now I want to add some other ingredient just to give the bread an extra.Can you add ingredients after bulk fermentation, while forming the bread? What would ... | Certainly you can stick seeds
Certainly you can stick seeds or other things on the outside; I'm guessing that wasn't what you meant, and that you were referring to working new ingredients right into the dough, after bulk fermentation? What kind of things were you considering? |
Poolish with whole wheat timing
I am interested in making a yeast bread using a polish with whole wheat flour, the remainder of the flour being KA AP. On my first attempt, I think I let the polish go too long--13 hours at room temperature (around 62-65 degrees F). Is that too long? I know I should watch the preferme... | I think you're right. Whole
I think you're right. Whole grain works faster than white, too. |
Bread form question
I am looking to buy a bread form that is exactly like baguette form but will make only one loaf and is wider than a baguette is. I particularly want those little holes that are present in the baguette form. Does anyone know if such a thing exists, where to find it and what the name is? Thanks for yo... | perforated italian bread pan
Most come as a two loaf pan but you can also bake only one loaf in it. Handy if you decide to bake two loaves. |
stout beer
Hey.. i have a stupid question.. there is a new stout beer at our beer store but it only come in growlers... i like to make beer bread but not that much... Can i freeze beer as i don't care about the alcohol just the taste? Thoughts?Thanks ! | Freezing beer, if it even
Freezing beer, if it even worked, would be more trouble than it was worth. And I think it actually doesn't work anyway.Finding someone who'll volunteer to drink the rest shouldn't be too difficult. ? |
Where to practice knead the dough?
I was thinking of making a dough okay and knead it and put it back in the fridge so next day i can grab the same dough to practice again and again but how long does it take for a dough to get bad or if there is a way to maintain it , so that i can keep practicing the kneading of the d... | Why?
You don't say why you want to practice kneading. In my opinion, the best way to practice is to make your bread. Even make smaller batches of dough, eat and enjoy the bread and see whether you can detect any changes as you get more experience.Pretty soon, you'll be wanting to learn about reduced kneading techniques... |
baking with non active sourdough starter?
baking with non active sourdough starter? what happens if i baked the bread when the starter isnt active, does it just not rise as much when baking? | Depends
The longer it has gone since the last feed the less you should use. You don't want a large percentage of unfed starter because the flavour will be off and the gluten will have degraded. It'll certainly leaven bread if given the right amount of time. However if it's been quite some time it makes sense to make su... |
Hairy bakers
A friend asked me once while trying some of my bread, why there aren't bakers with long hair or beards. I thought that since most bakers are behind the scene that one would never know. As far as concerns of hair in food, there is hair nets.But this didn't satisfy, so I wonder: why aren't there bakers with ... | I have both!
I have both long(ish) hair and a beard. And hairy arms too. I hate getting dough stuck to my arms... it always pulls hair out. Washing trays and such helps get it off painlessly. In commercial bakeries, they bakers with hair wear hair net, and bakers with beards wear beard nets. I haven't seen arm nets... |
Looking for an opening baker in the Athens Ga area
Kiki's Bakeshop in Watkinsville Ga is looking for an opening baker. We are a small family owned artisan bakery offering retail and wholesale baked goods. Please apply if interested! You can email me at kirsten@kikisbakeshop.com. Please attach a resume. Thanks!!! | Question
can I work remotely? |
question for you experts about wild yeast vs. commercial yeast
There seems to be some debate regarding the health benefits of wild captured yeast captured using apple or potato peelings vs commercial yeast. Does all wild yeast yield a sourdough type bread? I have heard people make claims stating that commercial yeast i... | It is a matter that goes far
It is a matter that goes far beyond just the yeast. Commercial yeast, Saccharomyces Cerevisiae, or "sugar-eating fungus", is used as a matter of convenience and profitability. That is, a yeast that can be used to crank out lots of bread fast...very fast. So fast in fact that little ... |
liquid lecithin
What is liquid lecithin and where do I find it? | It's a supplement
I Googled it and it comes up as a liquid herbal supplement which can be added to drinks, shakes, salads, etc. - or used as a nonstick coating on pots and pans.
Try Google and you'll find a number of places that sell it. |
Blog or Forum?
I am an amateur sourdough baker that is looking for a monster oven spring. No, I don't want an oven spring, I want an oven bloom! In chronicling my process and allowing input, which is better a blog or a forum? | Blog!
? |
San Francisco Sourdough (video)
This is a new little documentary on San Francisco sourdough.
USA - San Fransisco Sourdough
Video of USA - San Fransisco Sourdough
Our Sourdough quest takes us to the San Fransisco Bay area to talk about the traditional way of using sourdough as a starter. Discover the history b... | I would have to agree.
SFSD of old was made with more high gluten / bread flour, was baked darker and was more sour than today's variety. Tartine, while still not very sour at least tries to bake darker even though many Fresh Lofians have complained their bread was burnt at Tartine. I like half bread and half AP mysel... |
Bread pudding
I made bread pudding to use up a failed loaf (didn't rise enough, dense and chewy). That didn't help the bread (it's still dense and chewy, even after soaking for hours and then baked) but the pudding I built around the failed bread is delish! I soaked the bread in macadamia milk that a friend gave me. I ... | Reminds me of my childhood
My mother made bread pudding every week with leftover challah. Remember her soaking the challah in bowl on Saturday night and having bread pudding for Sunday. Very similar to yours but she soaked it in water then drained it and gently squeezed out the excess. Added eggs, oil or margarine, gol... |
Grooves on a Bread Board?
I would appreciate some advice on whether to get a bread board with grooves or not from those who have tried one.At the moment I am using a regular flat board with no groove and crumbs from crusty loves kind of shrapnel everywhere when making the cuts on the first day. By the second day the lo... | In my opinion,
, grooves on a bread board are over-thinking or over-engineering. I'd go with a non-grooved board. |
terracotta tuscan oven
Hase anyone any experience of using these. Its a bit like the rommertopf can be used for bread they turn up on auction sites and look ok thanks | Weird smell on Tuscan Oven
Hello. I am also looking for experiences using the Terracotta Tuscan Oven. I found one at a Goodwill store and was super excited to bake some bread in it. I put it in the oven to preheat, with the thought of dropping the bread in the terracotta Tuscan Oven and baking the bread covered for... |
Crust formed on top of dough - HELP!
I had to leave some sourdough in the breadrising bucket in the refrigerator for nearly four days -- the limit, according to Reinhart's book. I just now pulled it out to shape it and found that, even though I had oiled the top, it had dried out. leaving a hard crust on top of the dou... | those hard pieces in the
those hard pieces in the middle won't likely soften up. next time i'd probably just bake it with the hard outer crust. not optimal, but I'd rather have crust outside than dried chunks inside.Pulling it apart won't be great either, because it won't spring back.there's always croutons ;) |
How to determine the size of bread from recipe?
Hi,I just bought a Panasonic SD-R2530 bread maker and I went to the shops and bought a packet to bake gluten free bread in the bread maker. I followed the instructions, added everything and then when the bread was cooked, it seemed like whatever the ingredients were for ... | Not specific to your machine, but…
https://glutenfreeeasily.com/bountiful-bread-basket-top-20-gluten-free-best-bread-machine-recipes-tips/The above link may give you some ideas that you could use. I also found some machine-specific recipes using wheat flour that were geared to use 500g of flour. That may, or may not, ... |
mixing by judgement
Hi all.Rather than measuring exact to the gram.Do any or you mix by feeling the water or flour content i seem to be going in that direction also understanding how important to follow trusted recipes Some flours have different hydration rates etc getting the.feel when its right.For me the results ar... | I measure everything
to the gram but I definitely go by feel when it comes to water. I tend to be conservative with the water and then add as needed until the dough feels right to me. It is interesting that I consistently end up in the 74-75 % hydration range. Although this last bake was quite a bit higher than that bu... |
Flour recommendation
Hi! Maybe this question has been done to death but I can't find a direct answer. Through many trial and errors and also trying to be economical I have found out just how pivotal the main ingredient flour is to the quality of finished bread. Hummmm! And adding gluten to all purpose flour really d... | I like lower protein
Gold Medal AP unbleached is my favorite-economical price, (often on sale) and performs well. I also don't like chewy bread and that happens with a bread or higher protein flour or when adding vital wheat gluten. When I buy in bulk, I might buy Dakota Maid AP Unbl, Ceresota AP unbl.. Pillsbury unbl.... |
A cute dinner roll idea for the Thanksgiving table
http://www.ricenflour.com/recipe/how-to-make-pumpkin-dinner-rolls-recipe/Method 2 shaping is beautiful and more life-like, but method 1 looks a whole lot easier! I think that would have to be my choice :) Maybe method 2 could be modified for a boule ... | They look so good!
My goodness they look good. Very cute idea and I think you should definitely give it a go. Another idea... If you use butternut squash can you shape it like one? Might be easier ;) |
heat mats
I have used heat mats for some years with great success the ones used for seed germination.The mixing bowl and final proving in cloche stand on the mat with a constant temp.So my question is " Does anyone else use this method" ? | I don’t but
I know that Dabrownman uses a heating pad when things move too slowly for him. |
ampia/mercato pasta machine squeaky
I've tried to contact them, but so far .........We have a 40 or 50 year old model 110.It's begun to be a little squeaky. I'm looking for info on how and what to safely lubricate it. | this is what I have done
https://www.google.com/search?q=how+to+safely+lube+your+pasta+maker&oq=how+to+safely+lube+your+pasta+maker&aqs=chrome..69i57.14855j0j7&sourceid=chrome... Ours is almost 50 yrs old also. Bought it in the French Quarter when we were first married. I actually have only had to add the mineral oil o... |
Beginner question about final proofing after shaping
From a "Do Nothing Bread" recipe:Bulk ferment for 24 hours giving it a S+F inside the bowl at the 12 hour mark.After 24 hours turn the dough out on a well floured worktop and with well floured hands and scraper form a rough boule or whatever shape you want. Final pro... | I am not close to being an
I am not close to being an expert like others here but I believe the final proof allows the dough to relax and gain volume after you shape it.I am sure others can give a much deeper explanation Dave |
Open Crumb Mastery - converting a formula to a recipe
Hello!!I've been baking sd bread for some time now, but my results, while nearly always edible and actually yummy, are wildly variable. I've been reading Trevor Wilson's Open Crumb Mastery, and when I came upon his advice (on p. 150) to work on one bread, just one, ... | Here's what you want to do.
So you want an 800g loaf, right? And using the following formula...94% bread flour (94g)4% whole spelt flour (4g)2% whole rye (2g)65% water (65g)2% salt (2g)55% leaven (55g)Total = 222gNow you want an 800g loaf, so...800g / 222g = 3.6036Now multiply everything by 3.6036 94g x 3.6036 = 338.7g... |
Silicon valley and sourdough ...
... interesting perspectives, some not without controversy, to be sure! https://www.eater.com/2018/11/19/18099127/bread-silicon-valley-sourdough-tech-bros-tartine-chad-robertson | As a software developer ..
I'll just drop my 2c worth ...Is there nothing that these tech umniks don't have to conquer and just let be as an appreciated artform as is ? Seriously ! How many carpenters, Taylors, jewlers and taxicab drivers do they have to enslave or put out of business before they are content or do they... |
Warm water bath for the starter...
I keep my house at around 62 degrees when I am not home. I would like to start a sourdough culture but need to work around this detail. I don't want to heat my house up so that the culture will be happy! My solution - I have bought an aquarium heater...I want to put the starter in... | How about sticking the aquarium heater
into a tall jar of water standing next to the jar of starter? Tip your styro box on end if you need to. I tuck starters into my vest pocket to keep warm. I just don't feed them if letting them cool down at night and count daytime as half a day. Glass or plastic as long as it ... |
Cream of tartar
cream of tartar isn’t really a spice, it’s a carbolic acid —a chemical. Like baking soda is a chemical. Then why is it so much more expensive than baking soda? Thanks. | Carbolic acid is phenol,
Carbolic acid is phenol, definitely not a spice. Cream of tartar is a salt of tartaric acid, and yes, a chemical. As to why it is more expensive than soda - the chemicals don't all cost the same. |
Rough Ear
I have a double question about ears. Firstly, if you look at the pictures, why are my ears so rough? I never seem to get "classic" ears that are smooth and a bit like a wave. Is it scoring or something else? Secondly, how can I promote a double ear? Usually one side is large and the other side has little or n... | So many factors
This might help. I'd guess it was related to the angle of your cut, (perpendicular rather than angled) and more like 1/4" is normal.https://challengerbreadware.com/bread-techniques/spotting-scoring-mistakes/ |
dough in fridge
When trying to find out how long to store dough in fridge the common answer is 3 days.I have been reading the 5 mins a day book which instructs 14 days in fridge Have I missed something just a bit confused any ideas ? | What kind of dough and how
What kind of dough and how much yeast is in it? |
Wild Yeast Blog
Does anyone know what happened to this blog? Susan doesn't seem to be posting anything to it these days... | I have been wondering the
I have been wondering the same thing.It has been a year since anything has been posted.No indication on her site about it closing so, I assume, she simply got involved in something else which left her with no time for keeping Wild Yeast going. |
Uneven sourdough expansion in oven
Can someone please tell me what happened here? Am pretty new to all of this - it's a simple white loaf bulk proved for 6 hours and then shaped and proved in fridge overnight. is this the result of underproving, not scoring properly, uneven air bubbles? (Or all of the above?) It has ha... | Upside Down?
It kind of looks like it was put to bake upside down? Also, did you score it? Scoring usually encourages it to grow the right way |
PASTA!
Just wanted to look around to see if any other TFLer is a pasta (as well as bread) addict! I love making pasta (and bread) and would love to chat about pasta techniques and the delicious life of semolina! | Hi Vishnut! I looove making
Hi Vishnut! I looove making pasta at home and do it at least once a week, most of the time i make fettuccine because my pasta cutter can only cut fettuccine or spaghetti, do you dry your own pasta? I just made a loaf with 70% semolina flour from the recipe book Tartine bread, really recommen... |
How important is retarding the dough?
Greetings from a newbie sourdough baker from the Philippines! (RT: 32degC/80-92% humidity) Basing on my previous sd bread baking attempts, I only get good rise if I do a same day bake (3hrs bulk proof, 2-3hrs final proof) and my kids prefer non-sour bread anyway so I was wondering,... | Welcome to TFL, piggyprincess
Happy to have you as part of this motley crew.You can certainly make sourdough bread without retarding the bulk or final ferments. Given your ambient conditions, you might want to chill the water and the flour prior to making the dough to slow the fermentation down somewhat. Sourness is ... |
Nice Story about the WSU Bread Lab in the Seattle Times
https://www.seattletimes.com/pacific-nw-magazine/king-arthur-flour-teams-with-the-wsu-bread-lab-to-roll-out-a-community-minded-baking-school-in-skagit...I can't get the Bread Lab's site to load right now. That may just be because too many people are trying to hit ... | ...as a WSU alumnus..
and a graduate of the College of Agriculture... Go Cougs!Cathy |
struggling to slice bread without snagging
hi all thought i asked about this a while ago but i am still struggling.... i use a Paul Hollywood recipe for a lovely tin loaf....using a great French bread flour...i mix the flour butter water salt and yeast and create a lovely dough...shiny smooth firm...it doubles wellitur... | Are you using a cutting guide
Are you using a cutting guide or holding the loaf in hand? Is your knife serrated and adequately long? |
Sad News
Gérard Rubaud RIP (1941-2018) A great baker and certainly a great source of inspiration and knowledge for me, especially his starter and levain methodology, which I still adhere to.Lance | Sorry for the sad news
If you and others are still following his methods, Mr Rubaud lives on! |
Retarder/Proofer
Does anyone have a similar, quite old Retarder/Proofer for SinMag? I just got hld of it second hand and it does not have a manual. Most of It I have figured out. Over on the left of the picture there are two rotating controls to adjust the hydration. One seems to control how often the plumbed in water ... | Suggestion
Did you try contacting someone at the company? Perhaps they could send you a pdf. |
help with frosting!
I am basically looking for a cream cheese frosting that is pipeable but that is not super sweet. The problem is, all the recipes I have found for cream cheese frosting that are stiff enough to be piped, are very sweet (I.e. I have seen pipeable cream cheese frosting recipes that call for 4-6 CUPS o... | How about unsalted beaten butter
and unsalted beaten cream cheese combined? How about just beaten cream cheese? Does it have to last long?Could also make a thickened juice using starch, cook, chill, beat and slowly spoon into beating cream cheese. yogurt might make a cake too sour |
How Do You Define "Overnight"?
Everyone's bread baking schedule is different and the dough certainly doesn't have a wristwatch so I'm not sure why cookbooks use the term "overnight" rather than giving a measurable timeframe. When a recipe instructs you to rest the dough in the fridge "overnight" how long do you think ... | Oh what I would give for 8 hours
For me, overnight means from when I close it up until 6AM when I haul my self out of bed to make breakfast for my daughter. That's usually a 6-7 hour window of cold ferment time and enough for those little bubbles on the skin and a more flavorful crumb.
Eric |
Barm vs sponge
Is there any difference between a sponge and a barm? Are the two terms synonymous? | Barm is the English term for yeast
skimmed off in the top floating foam of the beer making process, if it is a top feeding yeast like an ale. A sponge is the English term for a preferment using commercial yeast - it is usually a pretty big one. |
buying and using solar ovens
I want to buy a solar oven for baking (esp., sourdough breads). I found some old postings but I wonder what has come on the market, and what people recommend; also, whether what suggestions you have adjusting preparation and baking for this method. I live near DC, so summer can be hot (and ... | Don't do it. Solar ovens in your yard and DC won't
get it done. Do what I do in AZ, Just get a convesction toaster oven and take it outside, plug it in and bake away. The best bread I make is made i n my Cuisinart couter tope convection toaster oven, You just have to learn how to steam in it, I can help you there... |
Two questions about steam
I have a couple of somewhat technical questions for all you engineers/physicists/chemists.We tend to think of steam at atmospheric pressure as having a temperature of 100C/212F (or very nearly).Inside an oven, the pressure must be atmospheric, but the temperature is maybe 225C/450F. If we stea... | Answers
I think you have answered your own questions. Ovens do leak vapors.Ford |
pink dough
There has been some interest in pink doughs.I used the tip from an NHK baker in Japan who said to encase the pink (or green orcolored) dough in a white dough. I made a pink dough colored with Persian mulberry juice and it came out pink! | PInk is fun!
Love it. How does it taste? |
Breadcrumbs
Over-proofed sourdough bread made lotsa breadcrumbs. I have been using them with abandon. Today's broccoli-brown rice-egg-cheddar-parmesan casserole was immensely improved by a layer of sourgough breadcrumbs on top. I baked the casserole long enough that the crumbs became extra crunchy. Yay crumbs! | Great idea!
That dish looks delicious! |
baking with bread cubes
When you've got a really big, really dense loaf of bread to eat up, it's time to get creative. I don't think my food looks/photographs as beautifully as some, but here's what I've come up with so far. Both things did taste good :-)Stuffed tomatoes and eggplant: the bread mightily resisted being ... | You said you were inspired and the results sure
bear that out. Savory and sweet - Very nice indeed. Lucy still wants her smoked Italian sausage in the savory part though - but not good for vegetarians:-) Has to taste great either wayHappy baking Fran |
Custardy vs Gummy
This is something that I'm trying to figure out as I develop my baking skills.How would you differentiate between these two qualities? I've noticed some of my bakes have been somewhat moist and tender, much more so than you'd find in grocery store bread.My latest bake: it had a high hydration and over... | Gummy crumb
Well, that's partly subjective as it depends what kind of bread you like. I've baked a batch before where one customer complained that the bread was 'wet' inside and they couldn't possibly eat it, while another customer said the same batch was lovely and moist and they loved it. Go figure...However, I would... |
Anyone tried smoking grains ---- indoors?
I want to try smoking grains and either milling them or adding them as a porridge. The caveat: I live in an apartment and don't have ready access to outdoor space for smoking.Can cold smoking be done indoors without stinking up the place? | Yes. Keep the lid tight
Yes. Keep the lid tight though. Let it go cold before taking off. |
Basic App for keeping track of bread orders for a home baker.
Hello everyone!I'm Adrian Kornhauser, just started producing and selling a few loaves (10 to 30) each week. It is an on-demand small operation but I'm having trouble keeping track of bread orders. Would someone know of a iPhone App for this.Basic functions n... | no app, but ...
I make/sell about 200 loaves a week. I use a spreadsheet for recipe & quantity calculations, daily work sheets which I write orders into, then weekly invoices are sent via an online service (Debitoor). Seems to work for me so-far...-Gordon |
Another ancient bread find
I came across this interesting article. Archaeologists have found evidence of bread going back 14,000 years, which is before plants and crops were domesticated. That's a lot earlier than previous thought. Hunter gatherers collected grains in the field and apparently made them into a sort of f... | very cool!
The article linked to in the Proceedings of the National Academy of Sciences is quite interesting. Pretty cool that people were baking bread long before the beginning of agricultural settlement :-) |
Flour cleanup
I'm new to bread baking, but am enjoying it greatly.One question I have is about cleanup, which seems to be a common annoyance.I've seen loads of stern warnings about putting flour down the drain, so I'm wondering how far this extends. Let's say I have a bowl with some dried bits of flour in it. Can I put... | It depends.
There can’t possibly be a generic answer because drains and flushing conditions could vary. In general… unless it’s jus a bit of dust, say less than a tablespoon, either compost it or put it in the bin. Plumbers cost more than the “convenience “ of flushing it down the drain is worth. |
i confess - i use random recipes
sometimes i use recipes from people here on TFL or a book, but sometimes i look around for something on google - searches like "fast yeast bread", "cottage cheese bread" or whatever strikes me at the moment. sometimes i'm literally heating up the oven when i feel like trying something ... | if take one step further and
if take one step further and learn that most bread is basically just slightly different proportions of flour, water, salt, and yeast, and get a basic understanding of fermentation, you don't need to look up recipes at all, you can just make up your own recipe off the top of your head that w... |
Calling all snowbirds
I live in 2 homes-summer in Minneapolis (4 months) and fall/winter/spring in Florida (8 months)-a "snowbird" in common parlance. I have sourdough cultures and milk kefir grains to preserve and use at both locations and need to figure out the easiest way to ensure healthy (or at least living) cultu... | What I do ...
I too am a "Snowbird" of sorts. We live most of the year in Omaha but have a home in Arizona that we spend a few months a year at. I keep starter at both homes. Omaha is easy as we're there a lot, and I keep both liquid and stiff starters going (use depends on my mood). I also have keep about a tables... |
Smoking bread
im intrigued by this idea, I love the flavour of smoked food and was wondering if any one has smoked bread either when it was cooking or after it was done. Any info would be appreciate before I go and ruin a good loaf of bread or smoke the house out ! | Curiously enough I've been thinking along the same line
Curiously enough I've been thinking along the same line. I just bought a pizza stone. I think it will fit my Weber grill. I can get a temp of 400-450f in it with the lid on. That lid would capture some steam...….Hmmmmmm. If I use lump charcoal wouldn't that be the... |
Roman bread
https://tavolamediterranea.com/2018/06/14/baking-bread-romans-part-iii-panis-strikes-back/ | Yes!
I found this article very, very interesting. After all this time and actual preserved loaves, we still can't figure out exactly how they made their bread. |
Happy Summer Solstice
Don't forget that Solstice Challenge Bread like Lucy did! | A challenge?
Gosh, in my sporadic attendance I must have missed that one.I baked Hamelman's Hazelnut and Fig with fennel seeds and rosemary yesterday. Turned out very nice, but I'll up the hydration next time. Today I'm just doing the normal Thursday stuff - preparing dough for Saturday's little bread shop and baking t... |
An interesting article
https://www.bakersjournal.com/news/baking-sugar-might-reduce-its-calories-7357?custnum=1256056&title=&utm_source=E921&utm_medium=email&utm_campaign=18... It seems legitimate but who knows Gerhard | I've often wondered
That is a very interesting article, indeed. Good news for cake eaters!I have often thought that the caloric count of fermented foods (like kambucha or juice kefir) should be lower, but never found any research to support this. With entropy in mind, I was told by different dieticians that the sugars ... |
active yeast
I guy told me that if you grind down active dry yeast, you can make it rapid rise yeast. Any input will be appreciated, because I never heard of doing that. | makes sense dont know why
makes sense dont know why youd do it though? |
Quick Bread?
In the bread lessons (lesson 2), the author mentions Quick Breads... what exactly is a quick bread and does that imply there are slow breads?Thanks in advance | I’ve always thought of quick
I’ve always thought of quick breads as those using yeast and baked the same day as mixed.I haven’t heard the term slow breads but I think it would be applicable. Slow breads would be those that use pre-ferments such as polish, BBGA, Mother Dough, etc.. The longer your dough ferments, the gr... |
Construction bread
Construction bread because all the bread I have baked so far (five loaves) have all turned out to be bread bricks that could probably be used in construction (smile).It is very discouraging, I watch the videos, follow the instructions and recipes diligently, the bread rises nicely then while baking, ... | If everything seems to go well
And during the bake it collapses then that is a sure sign you're over proofing.A recipe and method would help with further guidance. |
Email
I haven't received any email in a long time. Is there a problem with this website? | If you mean TFL email ;-)
contact the website owner Floyd (Floydm). I've had the same thing happen recently (and once prior). From my DM with him...<Looking at the e-mail log to your address, it says "This email was not sent because the recipient previously marked your messages as spam." I see a few other Comcast ema... |
Proofing
In many (most) bread instructions we are told when proofing to cover the dough with a clear plastic wrap then cover with a kitchen towel (sometimes dry and sometimes wet and warm). I have even seen instructions to create a proofing box by microwaving a cup of water for a minute, moving the cup of water to a b... | The reason for covering the
The reason for covering the dough is to prevent it from drying out.The idea do the microwave is based on warmth and humidity. You warm the water before putting in the dough. The add the dough in the microwave with the cup of warm water. You would not turn on the microwave while your dough is... |
Has anyone else noticed their ad blocker no longer works on this site?
I think we have entered a n arms race:-) | it may be that your adblocker
it may be that your adblocker is "whitelisting" certain acceptable ads. i grew so tired of seeing taboola and other crap ads on dozens of sites that I started looking into my settings the other day. I discovered that my ABP plugin was allowing "non-intrusive" ads. i don't see anything like... |
Interesting news!
News about Paris' best baguette competition: https://www.nytimes.com/2018/05/14/world/europe/france-paris-baguette-immigration.html?module=WatchingPortal®ion=c-column-middle-span-region&pgType... | Yeah, I found that
fascinating as well |
Links
Just a plea for posters linking to other web pages to do the right thing and instead of selecting "Target - none", select "Target - new window" so your link will open in a new browser tab instead of taking the reader away from the origin post.Thank you,Lance | Thank you!
I just recently learned how to do links and didn't know about this. I tested out some of my recent links and unfortunately I had chosen "None" as target. My apologies to all and this will be done properly from here forward.Thank you for bringing it to my attention. |
Why is my home-milled bread falling?
Last week, I bought a home milling machine (it's a WonderMill). I bought Hard Red Wheat, and ground it per instructions. I followed a recipe that was provided by the bake shop where I bought the mill & wheat, and it wasn't any different from my regular bread recipe, EXCEPT for three... | It appears that the dough is over proofed
Having one collapse before baking and the others during baking points to dough that was stretched beyond its limits to hold gas.The question, of course, is why?The biggest change in this picture is the flour. Perhaps the flour, because it contains all of the components of the ... |
dough and dermatitis
hi, all. i've been baking for six months now (not sure how that happened). i've read a lot about how working with dough has hurt people's hands/skin, but for me, i noticed it helped a LOT with my existing issues with eczema/dyshidrosis.prior to baking, i often worked the line, which meant i had to ... | You asked for it...
http://www.thefreshloaf.com/node/2928/beauty-sourdough-facialEnjoy! |
I wish I’d known....before I had to call the plumber.
Adding to this topic of “wish I’d known” ... why do none of the books or video courses designed to teach the home baker how to make bread like a pro say anything at all about how to dispose of flour and dough? I had to learn the hard way—-when the plumbing backed up... | Yea, I’ve been there. And I
Yea, I’ve been there. And I knew better.Try to scrape as much dough into the garbage as possible. Use the drain strainers. I also started soaking the containers and tools in water overnight to liquify the residual dough. I’m hoping that once the dough is watered down to a thin liquid that it... |
why is my bread so soft
hi allI thought i had developed a consistent approach to producing a loaf.. but not sure why this is happening.. any advice would be welcome... let me describe my process...I use a French flour from Wessex Mill ... lovely and soft and a Paul Hollywood recipeI mix the flour with yeast butter and ... | Some clarification
How long after it was baked do you slice into it?Does the inside (crumb) crumble like a dry bread or does the crust crumble?Are you using a sharp enough knife?If you are able to post a picture-that would be VERY helpful. A pic of the loaf and a pic of the crumb and maybe of the results of trying to s... |
Effects of delayed starter feeding ?
Hey all,I'm very new to bread baking. I've been visiting this forum for a while and you've all been great help with many miscellaneous questions I've had over the months.Now, I have a question in regard to feeding my starter. At room temp, I feed my starter twice a day .. 9am and 9p... | It somewhat depends on a
It somewhat depends on a starter but based on my experience I would expect no effect at all. I feed my starter at twice its peak time and have left it even longer. |
Advanced Bread & Pastry for $16
Hi All,If you are like me and have been eyeing Advanced Bread and Pastry by Michel Suas, founder of the San Francisco Baking Institute but haven't wanted to bite the bullet on the price...You can rent the title for 6 months for $16 and change at www.vitalsource.com. This is an e-title b... | FWIW, they are fairly easy to
FWIW, they are fairly easy to find in $60 range. |
Books on bread and baking science
I’m looking for recommendation for books with the science of food, with a particular interest in baking, bread, and fermentation, as well as the effects of ingredients and heat. I have a fairly good understanding of chemistry, physics, and microbiology so I appreciate something with a ... | Myhrvold
Nathan Myhrvold's Modernist Bread is science-based. I haven't read it, but it may be more recently published than those you list. It also more assertively balances theory with empirical practice.Tom |
Best No Knead wheat bread recipe
Reference : artisanbreadwithstev youtube video for his basic recipe.I modified the recipe a bit and am very pleased with the results.The recipe calls for:2 Cups water, (I substitute 2 3/8 cups)1 Pinch(=1/2tsp) yeast1 Cup Oatmeal- 1/2 in mix, 1/2 before turning out to pan,(I substitute 3... | I'm a fan too.
Steve's videos were what got me out of the bread machine.Here's a link to his channel: https://www.youtube.com/user/artisanbreadwithstev/ |
Just bought a pizza steel and I'm lovin' it!
I've grown tired of replacing a broken stone every few months, so I decided to see what the fuss is all about over what is, essentially, a 14x16x1/4" piece of steel plate (I don't want to give a brand name because I don't want to break any rules and I can't imagine the brand... | steel
I doubt the steel explains your bread success, especially since you weren't baking the loaves on it. I think your oven would have to be pretty wonky for the steel on a separate rack to make much difference.Now...back to pizza...have you tried using the broiler to get the steel REALLY hot (mine will get up over 7... |
New Yorkers! Great place to find bread and bakers!
I just saw a reference to this place and want to share with everyone. Is anyone looking to hire a baker? They train disadvantaged women as bakers so they can earn a living. Love it!HERE is the link. I love the story behind this place and wish I lived closer so I could... | Looks like a great project.
Looks like a great project. We have something similar in L |
Fears about "Modern Wheat." Gluten. Roundup.
Hey TFLI am sure that some of you have heard all the buzz lately about modern wheat, gluten, roundup, etc.Claims are often as extreme as "Wheat is the main driver of most illness in modern times." or "Wheat is making you fat, stupid, and unhealthy. It largely seems to be fe... | I think that the stress
of worrying about all that is definitely going to impact one’s lifespan and enjoyment of that life. I believe in everything in moderation and don’t worry about the rest. Of course, I am one of the lucky ones who can eat anything and everything and have no repercussions from what I eat. |
Bread Baking Trainings In Paris - Follow Up
Hi, I live in Paris and I've spoken with a local baker in a central neighborhood of Marais who has the facilities and would be giving immersive baking training in his bakery to master the art of French baguette, croissants or other traditional French bread. The idea is to let... | Let us know..
Hi Natalia.. I might be interested subject to details. But perhaps it might be easier if you just posted a message explaining what you are trying to organize more specifically, when, with how many students, about the instructor, the program agenda and cost.. etc. This would probably save you and others ... |
Bread is like the sun
:) | Haha
...that is funny. Outside of what store did you see this? |
Why start high with baking temperature
I'm trying to understand how time/temperature combinations are chosen for different recipes. I think a high temperature increases caramelization of the crust; but doesn't it also harden the exterior more rapidly and thus reduce oven spring? I'm wondering why not begin the bake... | The crust can only harden
The crust can only harden once the moisture is gone, and moisture is responsible for the oven spring.For small buns, the oven spring would have been done by the time the crust is formed.For larger loaves, you need to add steam at the beginning of baking to delay the crust formation, giving mor... |
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