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Gold Medal Flour recalled -- salmonella
See the following link for information about a recall of some Gold Medal flour due to salmonella contamination:Gold Medal flour recalled after salmonella outbreak | The Hill | Better (?) link
https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/general-mills-recalls-four-gold-medal-unbleached-and-bleached-all-purpose-flour-va... |
upload woes
Woe is me! I cannot upload a photograph from my iPad. I have been able to upload photographs in the past. This is what I do:Click on uploadselect choose fileselect photo libraryselect and check off photochoose image size (I have tried actual and smaller)And now the problem: The drop-down window for choose i... | Do everything as written,
Do everything as written, then choose image size>Click Recent > Click Done > Click Upload > Click InsertWorks for me on iPad. |
Massari's Cresci - errata?
Panettone making is going very well.... Finally!My lievito madre seems to have been cared for carefully enough, and long enough, to produce excellent results. Now I want to try some other recipes and approaches.Looking at my copy of Cresci, by Iginio Massari, the recipe for chocolate panetton... | Errata
It looks like there's a facebook group dedicated to collecting the errata you need.https://www.facebook.com/groups/338771723354166/about/ |
Weight or Cups and Sifting
Recipes call for cups of flour. Other articles I have read talk about weighing your flour. How much weight does one strive for per cup and does sifting your flour enter into this equation? | When you use cups things can
When you use cups things can vary depending on when your recipe was printed. Earlier recipes (often pre 2005) use the "scoop and sweep" method, where the cup measurement is dipped into the flour container and a straight edge/knife is used to level the flour with the top of the cup. Currentl... |
King Arthur Flour and Enricnment
I noticed that some King Arthur flours (such as AP and Bread flour) are no longer enriched. By "enriched" I mean the addition of thiamine, niacin, riboflavin, folic acid and iron. I was under the impression that the FDA required flours such as these to be enriched. However, I found that... | I have always been curious
I have always been curious about enriched flours in USA, because here in Germany that is just not a thing. Okay, maybe some baked goods contain enriched flour and occasionally there is ascorbic acid in one of 50 flour packages, but that's about it.Just googled it, it's allowed in EU, but apar... |
Fresh Loaf Flour Blend
I wanted to say…. Thank you! I ordered and used your flour blend for my last two loaves. The blend was wonderful to work with. Very fresh as it was very easy to work with and made beautiful, tasty bread. My only regret is that I have ordered a grain mill and will be utilizing wheat berries moving... | Those are great looking
Those are great looking loaves!There is no relationship between the flour blend and this site. I honestly didn't know there was such a blend, but perhaps does explain why once or twice a year I get an email like "Dear Sir, I would like to purchase 2 tons of your flour. Can you please tell us how... |
Williamsburg,NY recommendations
I am visiting the Williamsburg neighborhood in NY city this coming weekend for 4 days (Sat-Tues). Nearest our hotel is Bakeri (which will be my breakfast). HERE is the link. Any other bakery or food related places that you recommend. Being March and Sat-Tues rules a lot of things out tha... | It's my 'hood and I'm embarrassed
It's my 'hood and I'm embarrassed to say I have no idea where to go for good food.Bakeri does indeed have great pastries that sometimes feature interesting flavor combos.For espresso, I have never found a better or more consistent joint than Black Brick, at 300 Bedford Ave (between Gra... |
Using weights instead of volume
Hey! so Im relatively new to bread baking, and I have been constantly running into confusion regarding measurements. Its obvious that using cups to measure something like flour is really off because of packing and density of the cup. I really am into the idea of just weighing everything ... | Cups are for drinking tea our of ...
Well, so says this European ...However they're not going to go away... And this came up recently here too... The best suggestion I can make is to try to work out most of the recipe based on "feel" or bakers percentages. So if a recipe calls for 3 cups of flour and X of water and ma... |
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/ |
So many books
Hello all,I'm new to this site and have am looking (desiring really) to start making my own bread at home, but I need your help please. I have experience making pizza from scratch, using store bought yeast and using a pizza steel - but now I want to start making bread. I lived in Italy many years and got ... | Ken Forkish's book, Flour,
Ken Forkish's book, Flour, Water, Yeast, Salt has by far the best introductory section. Hamelman's Bread has the most tried and true recipes. |
Bowl over my dough...
Hey folks, got a question, if ya dont mind...So for the last couple months, I’ve been playing with sourdough recipes. So far, loving it! I’ve made some really nice loaves, consistantly and am trying to master the crust.I have a decent baking stone in my regular, basic gas stove. I’ve been playing ... | Maybe not what you want to
Maybe not what you want to hear, but I just do half covered and half uncovered. Makes everything simple for the timer and works for me. On some breads, I turn the heat down slightly for the second half, but on others, where I want a darker bake, I leave it at max. |
Reheating sourdough bread
Hi all, Quick question: I need to bake six-eight loaves of bread for a family gathering. No-knead, sourdough, some with garlic, etc., Dutch oven variety. I can bake two at a time, but there is no way I can bake that many the day of, and still make the rest of the meal. If I bake them the day b... | First of all, sourdough keeps
First of all, sourdough keeps really well, so the storage could be as simple as "place cooled loaves somewhere out of the way." If they haven't been cut into yet, I wouldn't worry about them drying out, so no need to cover them. Just put them somewhere clean and let them get their beauty r... |
Bread Calculator
I made a little bread calculator that uses bakers percentages to scale a recipe up/down, calculate final hydration, dough weight and number of boules/pizzas.It's a web app so it'll work on iOS, Android and desktop: http://brdclc.com/You can scale by changing the flour value or the desired dough weight.... | Yup
I do scale up by weight sometimes, so that functionality would be welcomed by me.- Greg |
Sprouted flour vs malt
Hi DAB, I sprouted wheat grains to the chit stage with the shoot just beginning to emerge. I don't have a dehydrator so I dried the grains on the "proof" function in my oven over 8 hours with occasional bursts of extra heat. The temperature was generally at or under 120F. I'm concerned that the f... | Sprouted flour vs malt
I found the answer, thanks |
Testing for done
I got my first lesson in bread baking in about 1971, from my mother, a few years before she passed away. One of the tips she gave me was how to tell when the loaves were baked. What she did was to wet two fingertips with a bit of saliva, and tap gently the bottom of the (metal) pan... if it exploded ... | That’s a new one for me.
That’s a new one for me. |
Bread Pan Size
Hi all. This is my first post here. I'm a newbie bread baker. I've only ever used a bread machine, but want to start making real white bread loaves in loaf pans. Figuring I'd like to get the biggest, yet somewhat standard sized loaves per baking session, I asked my wife for 9 X 5 loaf pans for Christmas.... | According to the details on
According to the details on that web page, the inside measurements are 8.5" x 4.5". The outside/max dimensions are what you mention. The sides are sloping, so even saying 4.5" is not exact. That is a standard width it seems. Some recipes/formulas specify the exact size of a pan, some don... |
Breads from La Brea Bakery Book jacket; what are the rolls
Hello,I am new to this forum page. I have been baking sourdough from Nancy Silverton's book for many years. I have been pretty successful and have kept a starter for several years. But I Have always been so curious.. what recipe are the rolls on the left side... | They look like a simple
They look like a simple yeasted dough, cut into strips and twisted. Maybe put some filling between two sheets of dough and cut into strips. Top with cheese and bake. Maybe start with a foccacia dough. They shouldn't be too difficult to replicate. |
What is starting with water when preparing pizza dough?
So in pizza napoletana’s guide (https://www.pizzanapoletana.org/public/pdf/disciplinare%202008%20UK.pdf) on pizza, it says that an essential rule to follow when making pizza is to start with water when preparing.What does this mean? Should I add the flour to the w... | It does seem to be suggesting
It does seem to be suggesting that you must add the flour to the water and not the other way around. I've never really noticed any discernible difference. Typically I put the water in first but on occasion I have added the water to my dry and never had any issue. Can't think of anything... |
Good replacement for Robin Hood flour...?
My mother has always used Robin Hood flour for baking. Apparently they stopped making it a few months ago and now she is using King Arthur's flour. When she made her Thanksgiving rolls this year, the rolls did not rise like they normally do. She thought it may have been another... | Which Robin Hood flour did she use?
Which Robin Hood flour did she use? There are several.https://www.robinhood.ca/En/Products/Categories And which King Arthur flour did she try?--I also noted on the Robin Hood web site that they add both amylase and ascorbic acid to their AP flour. Whereas King Arthur uses malted ... |
Best herb/spice gift from Germany
My son is travelling to Berlin, Germany in a few weeks and always asks what he can bring back for me when he travels. Most recently, I've gotten some wonderful English tea. Wonderful son! I always tell him to go for something small and easy to pack and that unique food items are alwa... | Seasoning
I had a friend bring me back a bag of German chicken seasoning that is used for rotisserie chicken and it was delicious. |
Bread slicer
I've been looking for a bread slicer..........you know, one of those wooden doo-dads you put your loaf in and it has the guides on either side for the knife. I've looked on Amazon.......they have a bunch but look kinda flimsy, or have poor reviews as to the quality. If anyone has one they really love and... | If you don't mind paying the
If you don't mind paying the price & have space to spare, this Graef slicer is pretty damn awesome: https://www.manufactum.com/graef-hand-slicer-a21216/?c=193694 It is crank-powered, so you can cut slowly, all the way down to the last nub of a loaf. |
Another good article on why industrial bread is so bad and bad for us
https://medium.com/@andrewmerle/this-is-the-type-of-bread-you-should-really-be-eating-898500834c5e | Sweet mama, that is probably
Sweet mama, that is probably the longest ingredient list for a bread I've ever seen!! And regardless of what the article tells, it should be obvious you don't need all that crap in your bread. |
Amateur baker looking for a school program
I am an amateur home baker (bread, pies, pastries)--I'd like to take my baking to the next level. I'm looking for short course (ie I can't be gone for seven months, but maybe one month), pretty serious baking programs (i.e. not a vacation class, but more serious), and I am ope... | SFBI-San Francisco Baking Institute
The offerings at SFBI may suit your needs. They offer many classes and workshops with several different focuses on baking, from sourdough to viennoiseries. They are in South San Francisco, near the SF International Airport. You can find information on their offerings for the balan... |
Bread burns in Le Creuset. Any suggestions?
Hi All,How can I avoid bread burning on the bottom in my Le Creuset pots? Any advice you can offer would be most appreciated!Chana | This normally happens to me
This normally happens to me when it sits too low in the oven. Just a few cm/inch higher and it doesn´t burn! |
Recipe page/Baker's percentage spreadsheet
I have tinkered around and created a spreadsheet for myself that is sort of a recipe, sort of a baking log, and an ingredient/baker's percentage calculator all in one. It has a place to list the ingredient names and then you can input the weight of each item in grams (you wil... | Are you going to share the spreadsheet?
Are you going to upload the sBreadsheet for others to use, too? |
Why we are baking our own bread
Just saw a great article on why to avoid industrial bread.https://www.theguardian.com/food/2019/oct/10/flour-power-meet-the-bread-heads-baking-a-better-loaf?utm_term=RWRpdG9yaWFsX0d1YXJkaWFuVG9kYXlVUy0xOTEwMTA%3D&utm_source=esp&utm_medium=Email&utm_campaign=GuardianTodayUS&CMP=GTUS_email | Guardian article
Thank you for sharing this article. |
50 Best Breads
If you don't subscribe to the Bread Newsletter, you may not have seen the CNN article "50 of the world's best breads".It certainly made me hungry as I read it! And then I thought, how am I going to get time to bake all these? Lance | Lance, I saved the
Lance, I saved the instructions for the Tiger Bread. It looks intersting. May try it with SD. |
Searching for certain baking tool. See below
I'm looking for a 3 litre, square plastic container about 20 cm square and 12 cm deep for Ciabatta bread, thatI saw Paul Hollywood from the UK use on public television. 20cm is about 8 inches square, and 12cm is about5 inches deep Thanks,poilanelover | Ice cream box?
Sounds like you're looking for ice cream boxes. Or frozen cream puff boxes. :)amazing what one can google.....https://www.amazon.com/Snapware-10-5-Cup-Solution-Storage-Container/product-reviews/B00HC62USU |
Bots & Spam
I've noticed a lot of what I think are Bot posts lately; generally they seem to repeat a section of text from a previous post in a thread and usually, but not always, insert some strange link - I'm not sure what their purpose is, but they are annoying.I've just received an email from Vivaldi (the browser, n... | Whack-a-mole
Floyd must be very busy playing whack-a-mole with these recent bots. It can't be easy!I, for one, would welcome an extra login step for registered users. Something like "2 factor authentication" or similar. It's an extra step for users, but will help keep the rodent population down.Just my 2 cents...Jef... |
How you log what you do?
How you guys log what you do? I have a little logbook where I write down the recipe basics, water content, pre-mix details, sourdough, polish, temperatures, baking times, etcIt's a good source to look things from the past up, but over time it gets a bit messy. You follow where I'm going to?Are ... | I use a paper notebook too,
I use a paper notebook too, but there are apps like DayOne that are very easy to use and that accept photos easily. |
Spelt Flour Bread - Top of Loaf Leans and Splits
As you can see my light spelt loaves are tilting to one side and splitting at the top. Maybe it’s underproofed? I give the dough one hour to rise and then I shape the loaves and give them another hour to rise. I rotate the loaves every eight minutes in the oven at 380 F ... | More details
Can we get more details about flour, hydration, whether these are 100% spelt of part spelt? A one hour rise feels very short. You're using yeast vs a levain I assume? How are you mixing? |
Quick Proofing Questions...
I must say I am loving this group already. One post and I have learnt more this past few days than I've learnt in the past 10 years of trial and error lol. Just a little question then about proofing.As you may or may not know it's quite hot here (I live in Southern China) for 3/4 of the year... | I would always recommend a
I would always recommend a slow proof because you are more in control, the windows of opportunity are bigger and you're not rushing anything. Plus, a slow proof adds more complex flavors as well as better digestibility to baked goods. Especially with sourdough it's better to not rush anything... |
Questioning respectfully the rise of breads that take days to make?
Don't get me wrong, I have no doubt that these loaves of bread are delicious and making these loaves are probably satisfying, but I have to wonder about this sudden surge in popularity?Bread is a staple of life for nearly everyone from all cultures for... | There are a bunch of videos
There are a bunch of videos out there which will give you a sense of what professional bakers do. Hamelman's videos might be a start. A key point is that while a batch might take a couple of days from start to finish, most of that time it's just sitting and fermenting. It's not more labor... |
NPR - Who Killed Lard?
Leaf Lard has unnecessarily been given a bad reputation by food manufacturers in their efforts to build market share for monopoly branding. The following piece from NPR traces the story and a Brooklyn restaurateur attempting to restore Leaf Lard to its proper place in America's food pantheon..., ... | Good read
I remember when I was young, my mother kept a basin in the kitchen into which she poured the fat from the Sunday roast (mostly lamb). It would solidify at room temperature and get used to roast potatoes and other veggies, the best roast spuds I ever ate. She told us stories of using the lard on bread instead ... |
What makes a good Brioche Bun?
Hi-I have been trying different brioche bun recipes and I am just wondering what people look for in a bun? I know I want something that will hold up on a burger or chicken sandwich but I am not sure I am there yet. I made a decent bun yesterday but it seemed a bit on the dry side and mayb... | Lazy man's brioche.
Try Floyd's recipe in the search bar. It is so easy and the result is great. |
Reinhart Bavarian Pumpernickel tips???
Hi,Time to time I am baking Vollkornbrot following J. Hamelman recipe or P. Reinhart's and also Bavarian Pumpernickel from P. Reinhart. Some breads come out pefect and others have a cracked line even a hole about 1 inch underneath the top crust. Any explanation or tips as I canno... | I can see the crumb slumping
in the middle of the loaf. The downward motion of falling. I would say it overfermented or rose too high too fast and separated, he top of the loaf set staying up, and the rest dropping with gravity. Try less yeast or get into the oven sooner. Whatever works best. Other Q'sWhat is the ... |
method of adding steam
I read somewhere about a method of adding steam where you place an empty pan on the floor of the oven while it is preheating, and when you load the bread on the stone on the top rack, you place a foil pan on the bottom rack with water in it and a small hole in the foil pan that allows water to sl... | In practice it comes down to
In practice it comes down to this - it's not so much about steam generation as it about oven's ability to hold onto it. So, if you have an electric oven there is no need for convoluted approaches, pretty much any steaming method will work. If, however, you have a gas oven the only thing t... |
Pre-ferment
As a newbie here, I really have to ask this..............what does a pre-ferment accomplish? I have a recipe for a Harvest Seeded loaf and it calls for a pre-ferment. Is it beneficial to do this even if the recipe doesn't call for it? I have tried the Tang Zhong (don't know if I have spelled right) and ... | They:- improve the overall
They:- improve the overall gluten structure because a part of the dough has developed its gluten strands very well- add more complex flavors - make the bread easier to digest because a bigger part of the dough's sugars and starches have been broken down already.If you have the time, I would r... |
Bread from home milled soft wheat berries??
Has anybody ever home milled soft wheat berries and made bread from the resulting flour? I rarely use bread flour as I don't like the chew it imparts to the loaf. I work to develop the starch and gluten in regular AP flour and WW flour with great results.I will be making Broe... | Sure you can
Although, it might be something other than what you want in a bread. The soft wheats are lower in protein and gluten. That makes them great for cakes and pie crusts and biscuits and scones and such, where tenderness is a desired trait. It also makes them a different kind of challenge when making yeasted... |
Security
I've been getting a 'not secure' notice on the address bar of TFL. Has something changed and is this something to worry about? | Security
I have had the same thing .Merlie |
Chose bread baking as a topic for presenting at an interview today!
I am ready to go back into the working world and I have put out a few resumes and just a few minutes ago I came home from the interview. At the interview, I was asked to present on a DIY class for the library (which has a whole branch for DIY.)I had cr... | Good luck!
Good luck! |
What's your baking music?
Setting the mood is essential for my home baking whether inside in the kitchen or outside with the WFO. It may be stereotypical of me, though maybe not, Italian opera. Specificity Rossini. The Barber Of Seville always sets the perfect atmosphere when I'm throwing flour on the bench or putting... | This group's ...
name seems appropriate:https://www.youtube.com/watch?v=c0uMXA51DXA--The lyrics to this one sort-of fit: https://www.youtube.com/watch?v=bjCoKslQOEs--And for the younger crowd: https://www.youtube.com/watch?v=IG7AguJfkUM--For those into twangy Texan Country and Western, this has biscuits: https://www.... |
One Pound Loaf-Flour Weight or Dough Weight?
This is a question I've been meaning to ask. When someone refers to a one pound loaf, is that based on the weight of the flour in the bread, or the total weight of the dough or loaf? I'm wondering because the basic one pound loaf pan actually works with 1.5 lbs of dough, e... | Dough weight in my opinion
I pondered that question too when I was starting as I was attempting to fill loaf pans with the right amount. Browsing around on the Internet I compiled the following information: A 9x5x2 3/4 loaf pan needs between 1.25 and 2 lb of dough, which roughly means recipes with about 3-4 cups total ... |
rye sourdough fails to rise after a few days in the fridge
Hello,A newcomer to this forum, but I've looked around for a bit to see if there is a solution to my problem and have not found a "fix".I've been making a rye sourdough bread reasonably successfully for a month. I have some homemade 100% rye flour sourdough s... | The yeast is not spent
but the dough matrix I s. Rye does not retard well. You can get a longer working time on the rye by combining with wheat flour as you did but such a long time in the fridge, well, usually doesn't rise. It just can't hold the gasses coming off the yeast and the gas literally leaks out of the do... |
Calculating dough to tin ratio?
Hi All,I've recently bought a pullman loaf tin and i'm struggling to work out how much dough i need for it to fill just perfectly. I'm generally using a white flour recipe which i would expect 100% rise.I read that you weigh water in the tin and divide the weight by 1.9 and that's your d... | Lewis, I haven’t used this
Lewis, I haven’t used this method, but it seems to work according to the general consensus on this forum. Dabrownman is very innovative. Here is the link.http://www.thefreshloaf.com/node/11585/how-much-dough-pullman-pan#comment-428221Danny |
Well, that was hair-brained! I forgot>>>>
I thought it might make for a fun topic as I'm POSITIVE I'm not the first person to have forgotten to add a key ingredient into their bread (or another recipe).Today, I was making the bread I ALWAYS make, but for the third time, grinding my own whole wheat flour. Well, I think ... | How much time have you got now?
Why not add the yeast now and depending on how long you can afford to wait adjust the amount of yeast? |
Question for Bosch Universal Plus mixer users
Can you tell me if this piece looks like it can fit on the central hub (where the mixing bowl sits)? I'm trying to find out what I have and I think I have an attachment for this mixer, but FINDING someone who can investigate that for me has proven to be difficult. | I need a better photo of tth whole attchment
Okay first of all the Bosch universal has two drives, the bowl drive and the high speed drive. Attachments would connect to the high speed drive. I am not sure if any attachment connect toi the bowl drive. I have yet to open the high speed drive compartment, so I don't know... |
BBC Article about Sourdough Library
This was really interesting reading.http://www.bbc.com/future/story/20190730-the-strange-science-inside-your-sourdough | I listened to this with
I listened to this with interest a few months ago as a podcast/show on BBC Radio. It was fascinating. Which reminds me, today is the day I need to feel my sourdough starter. |
Holey bread a fad?
I have memories from childhood of toasting bread and being annoyed and at big holes in bread that would be hard to work with for spreading butter or peanut butter. Yes, you wanted the bread to be airy, but not necessarily holey. You only wanted English muffins to have holes (with a firm bottom) to ca... | Yup
:) |
How to clean linen liner
My first sourdough turned out great despite the fact that I only stretch and folded once and bulk rise was a couple hours too long followed by unplanned overnight retard (life got in the way). Anyways another mistake i made was that I was pretty stingy when I floured my brand new basket liner. ... | Let dry,
scape off as much as you can and then rub in some rice flour. It then should be pretty non stick. |
unhulled buckwheat flour
Q1: Where can I buy unhulled buckwheat flour in the UK? Every supplier seems to sell finely milled, hulled flour, presumably for people who buy it for health not for the lovely strong taste it has in France. Plenty of suppliers in Canada, the United States, India, but I can't find a single one ... | Unhulled aka Wholemeal?
How about Doves Farm Wholemeal Buckwheat Flour? Never bought it but have seen it a lot in shops where I live. |
Log in on phone
Whenever I log in to the forum on my phone I get those dreaded Captcha photos - and they are pretty difficult to decipher on a 5.1" screen!I could understand this happening once, but not every time... Same phone and same browser always.Does anyone else have this problem?Lance | Yes. I’d guess that 20% of
Yes. I’d guess that 20% of the time I can’t get past the Capcha and just give up. It might happen right now for all I know. Here goes... wish me luck!only took 4 attempts. I persevered just to support your point. |
Pizza oven for bread baking
I’ve been pining for a pizza oven for quite some time. My wife recently pointed out one of the smaller, portable ovens that run off wood or gas.I would really love something large enough to bake bread in as well. Does anyone have experience with an oven that can do both? Thanks,Chris | Setting yourself up for disappointment
I get your intent. However, I suspect you are setting yourself up for disappointment.Big question is what are you going for in a pizza - Neapolitan style or more NY style and what size oven are you going for?If you think about how the new micro pizza ovens work - it will give you... |
When you are a hands on AND auditory learner
Ok, this has a LONG intro to my question, so if you want to just see my main question, look below where I bolded it.I am a hands-on and auditory learner - always have been. Every time I try to learn something by just reading about it, I don't quite absorb it all. I just assu... | Have you considered Teresa
Have you considered Teresa Greenway’s online courses? If interested go to udemy.com and search for ‘teresa greenway’. Her courses are discounted to $9.99 at times. |
Less yeast vs colder temp
I know that longer fermentation produces better bread, and there seem to be two main methods of slowing the fermentation:1. Fermenting at a low temp, in the fridge, with a normal amount of yeast or starter2. Using a much smaller amount of yeast or starter and fermenting at room temp.I realize ... | I don't think there ends up
I don't think there ends up being much difference. Number 1 might result in a slightly more tangy bread. |
HELP with Math
I am venturing into parts per million.Lets say you want 30 parts per million. Inexpensive scale resolution is 0.01. I am thinking about dissolving 1g of AA in 100g water.How do I proceed?Dan | AA?
I assume you are referring to ascorbic acid. Correct? 30 ppm in water or in the final dough? |
New mission: find a good egg bagel recipe!
Hello fellow bakers!Recently I've bumped into a challenge: EGG BAGELSMy friend, who used to live in NYC, told me she used to eat egg bagels, and she can't find them where we live now. So I tried to find a recipe.The only thing I found was an adaptation from Peter Reinhart's ba... | I think egg bagels are
I think egg bagels are slightly softer than regular. As for color, try adding just the yolk and not the whole egg. I've read to add up to 8 yolks to a regular bagel recipe. |
Best way to wrap a gift sourdough loaf?
I live in a hot and humid climate and am also fairly new to baking bread. I have pretty well taken care of storage needs at my home (with a wooden bread box), but will be giving a day-old sourdough olive loaf to a friend in a day or two. She does not have a bread box. What will b... | I am equally interested in
I am equally interested in learning about this. This reply will enable an email notification to all replies to this post.Thanks for posing the question.Since I am the only one that eats this bread in my house, it is sliced after waiting a day and then frozen. It keeps for weeks and bread tast... |
Pasta Class
Pasta ClassI've seen a few different pasta formulations on TFL lately, so I thought I would add my thoughts on how Italian pasta should be made. I'm not a pasta expert, so I'm not calling this a pasta masterclass, but hopefully I'm on the right track. Of course you can make pasta with whatever ingredients a... | Great Pointers
Thank you for sharing. Very helpful |
Mary G bread classes?
I'm wondering if Mary G bread classes in Ontario still exist. A link I tried from another forum no longer works. Fingers crossed. Thanks! U.D.G | Don't think so..
I took Jim's class about eight years ago. He hasn't been active online much in the past many years and his website is no longer up. He would be getting on in years so I suspect he probably retired. |
The right shape for bread
Allowed file types: png gif jpg jpeg.Subject *Recently, I saw a lot of interest in (sourdough) boules. I do not find spherical or circular loves particularly handy for eating. I see them as being more for the convenience of baker, and in part a result of using Dutch Ovens to enhance oven spri... | I had no idea that this was a
I had no idea that this was a controversial topic! |
Salt-yeast method
This apparently is a method I have been curious about but found little information on the net.With this method salt and yeast together are mixed in water and left for an extended period of time before making the dough. Does anyone have any experience with this method or information about? | Doesn't seem like a good idea to me...
I think the salt may just kill the yeast.Can you post any more information or a link?-Brad |
dark breads
There are recipes in all the standard texts on baking for "dark" breads that call for things like caramel, molasses, coffee, cocoa, and balsamic vinegar. However, I was just looking at a YouTube video on sourdough bread made from fresh milled wheat berries and water, naturally resulting in a dark bread and ... | Substitutes
As far as I can tell the things you listed are all used as substitutes for traditional bread making techniques. For example long, low temperature bakes like traditional pumpernickel produce a maillard reaction throughout the dough that leads to a dark crumb that is fairly sweet. This is done around 225F and... |
Will & Matts not so epic adventure
Hello, friends.I am not sure if I posted an update or not. If I already did please excuse me. By the grace of God, we made it to Az. safe. The first part of the adventure was epic indeed. We picked up my daughter Valerie & her boys in Georgia. I got to see my son in laws shop (Hudson ... | Whew!
I'm glad you got there in one piece, even if your Jeep didn't. After seeing the photo, I'm surprised that Allstate totaled it instead of having it repaired. My Toyota Tacoma had a lot more visible damage after a similar encounter and my insurer had it rebuilt. It's still plugging along just fine.Hope you enjoy... |
Unknown Vintage Kitchenaid Attachment
Hello everyone, I am new to the forum and hoping someone can help identify this vintage kitchenaid attachment. I believe it is from a model G. The back side of it has 2 rollers. Thank you! | Probably a pasta maker.
I'd bet it's a kind of pasta maker. It looks similar to a hand-crank pasta-maker that I've seen. Maybe a cavatelli, or similar. Here's the hand crank one that I've seen: https://www.everythingkitchens.com/cucinapro-cavatelli-pasta-maker-530.html |
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 ... |
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 |
Using Overly Sticky Artisanal Dough for Pizza
I was distracted during the weighing out of my twice weekly artisanal bread dough (which has become quite easy for me) yesterday and must have put in considerably too much water. I have done the usual round of turns (after autolyse) and overnighted the dough in the fridge b... | It will be great as pizza! I
It will be great as pizza! I use the Tartine country loaf recipe to make pizza all the time. The extra hydration will be great for at home pizza applications since your oven (I presume) isn’t getting close to 900 degrees necessary for true Neapolitan style, and the extra bake time will sap ... |
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 ... |
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! |
Anyone know carbs in a poolish?
I have been working withn starters and poolish for a few months now and have gotten different answers to this question, "How do I figure carb count in a poolish"? I have been told the yeast eats up the carbs during fermentation so there really will be no carbs after a day or so of ... | That's not true, the losses
That's not true, the losses during fermentation are on the order of 1%. |
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... |
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!
? |
Baking Temp
I am following a recipe for a basic loaf in a loaf pan. 375 degrees. But I have enough dough for another loaf, and I'd like to bake it in my Dutch oven. Do I need to change the oven temp to account for the different baking vessel? | It should work although the
It should work although the temp could be higher with a DO. Regardless of which temp you use, bake it until the internal temp of the bread is around 195-degree F then you know it is done. Good luck!!! |
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... |
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