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Failure to rise
I made a bread containing rye flour. Specifically 2c bread flour, 3/4c whole grain rye, 1/4c whole wheat, 12oz rye beer, 1 1/2 t salt and 1/4 t yeast. I left over night and it rose well. I kneaded it and put in a proofing basket. It never rose again. After near five hours I gave up and baked it.Since it... | Rye bread
I'm having a bit of trouble figuring out the percentage of whole grain flour here, as I always work in grams weight instead of volume (cups and such). However, that does look like a fairly high percentage of whole grain flour. Even though the amount of yeast is small, whole grain flour (especially rye) tends ... |
Mixing Salt types?
Greetings,I made my Pate Fermente with Kosher Salt [as I was out of sea salt.]Tomorrow I will make the Baguettes. Can I use the sea salt in the dough(I bought it today)? Or do I need to stick with Kosher as that is what is in the PF?Thank you! | I never know why
One salt is preferred over the other but as I've seen fine sea salt as the preferred salt in many recipes I cannot see why this would be a problem. As long as it's fine. |
Steam setting in oven
Hello,I have a Samsung convection oven with a steam setting. Should I use it to bake my bread or just continue with the pan water? | Go for it
You should definitely try it out. The steam function certainly won't ruin your bread. Different methods for adding moisture to the bake have varying results... and can ultimately depend on your preference. Personally I use rolled up towels that I've soaked with hot water, placed in a cast iron grill pan. You ... |
Annoying amazon popup
is anyone else having a problem with this pop up,claiming you've won a prize? Can you block it..I have to close out the fresh loaf and start over every time the stupid thing comes up | Yes, almost exclusively on my phone
but I think I've seem it on my tablet as well. You can block the address, but they'll always come up with alternatives. Grr. |
Mailing bread?
I want to mail some bread to a friend of mine, but the shipping process will likely take a few days. What would be the best way to prep the bread for shipment, and/or what can they do when it gets there to make the bread better? | I'd
I'd use a food saver to vacuum pack it after it is completely cooled. I can be crisped up in the oven once they get it. |
Grainiacs of New England
People are growing wheat in New England and selling all they can grow to local millers and bakers. This article comes from a Yankee Magazine email to me so you may or may not be able to read it without a little bit of work.https://newengland.com/yankee-magazine/food/breads/on-the-rise/?mqsc=ED3... | Such an interesting article!
thanks for posting this, great that this "revolution" is happening.Leslie |
Laughter after Irma and Harvey-repost
(I originally posted in "Off Topic" but it received 0 views in several days. I really want to share this so I re-posted.)Hope and laughter. Something many people need a lot more of these days. After experiencing the half empty part of the glass, we HAVE to see the half full part. ... | Thanks!
It made me smile, for sure. It also makes me happy when my bread customers give me hugs. Baking good bread is good for the soul... :) |
What are Community Bakes?
Hi,I am new to this site, and I was going through looking at ways to participate and what type of information is here. I came across references to Community Bake events, for example, this post, but I could not find anything explaining exactly what it is and how it works. If someone wouldn't mi... | Community bakes
Community bakes are, (I hope I describe this well) where someone posts a recipe or a challenge, and the community all bakes the same recipe or challenge. Past community bakes for example were rye breads with at least 50% rye, or baguettes, you can search for community bakes and find others. They are op... |
Homemade Aussie Pie...
The iconIc Aussie Meat Pie....the best I can do...not the same but will have to do.... | Looks like a pie !
Really sorry I haven't posted a recipe yet (jist too busy currently). Btw I always rated my pies as follows
- crust - is it moist especially on the bottom as we all know despite the pie being a short crust we don't want a classic flakey crust and that's where lard comes in a s great shortening - se... |
Teaching bread making - anyone do this?
I've had a few inquiries from customers and friends about me teaching bread-making classes in my home. Does anyone do this? Any advice? I'm thinking it would be a bit tricky, considering that most of my breads cover at least a day from mixing to baking. Add to that anything to do... | Bread Classes
There was a recent discussion on the bbga.org forum about this same subject. I too have thought about teaching a class.Most folks who taught said that they try to keep it simple, already having levains ready to go and having the ingredients pre-measured. They also had bread either proofing or retarded so ... |
Steam or not to steam
HiI just tried an experiment(Sesame -white- seeds rolls is the closed one)I baked 6 sourdough rolls covered in a pan- as if in a steam oven. I baked another 6 rolls in an open pan in a regular home ovenI baked the open rolls, brushed with olive oil, for 24 minutes at 220 degrees until brownI baked... | Why Steam?
For many years I baked bread without steam. My disappointment was that the bread always had a soft crust. I then started baking with steam - actually injecting steam into my commercial oven for periods of time. The results were greater oven spring, a predictable splitting of the seam at the scoring point, an... |
I did it. I bought a grain mill...
I do not need another kitchen appliance, I really don't. I have a cabinet devoted to them, and I don't have a lot of cabinet space to begin with - small NYC kitchen.But...I bought a grain mill. Over the summer I used the attachment for the KA mixer and loved it. I left it at the c... | Looking forward to
Looking forward to your experience with the Mockmill. I have one on order too and will be posting my exploits. |
Bannatons vs Proofing baskets?
Any one have experience and preferences with/between bannatons and proofing baskets?Something similar to these:https://www.sfbi.com/10-round-nonremovable-lined-baskets-detailvshttps://www.sfbi.com/2lb-round-coiled-wicker-baskets-detail Not to sure which would be preferable or much differe... | Bannetons and baskets
I use some of the cane bannetons (bought on ebay from a place in China), but mostly I use very inexpensive wicker baskets that I buy at a shop in Chinatown for about $1.50 each. I don't use liners in either one. I simply flour them and they work just fine. If the cheap ones get moldy or tatty, I j... |
Hurricane Harvey
hoping all of our TFL friends in Texas are ok as we watch the devastation caused by this storm. Stay safe, our thoughts are with youLeslie | Legitimate donation site links
If you want to help with a donation, here are a few website links of legitimate charities.Red Cross Hurricane Harvey donation:https://www.redcross.org/donate/hurricane-harveyRed Cross General donation:http://www.redcross.org/donations/ways-to-donateRed Cross Health or mental health volunt... |
How to transition from home baking to a bakery setting
I need some assistance, please. I am working on setting up my own bagel-artisan bread bakery once my family returns to the U.S. from my wife's overseas tour of duty. I can bake just fine in a standard oven and making batches for the home and friends. However, I nee... | Two things to consider:1.
Two things to consider:1. What equipment is necessary?2. How much time will it take? Do you have commercial space available to you? For me, I needed a large deck oven, ample refrigeration, and counter space. I was able to purchase a location that had all those. For bagels, you will need a boil... |
Baker % Calc App goes free
After two years after I published the Android App, I chose to release the application for free (donations are welcome!).You can launch and install the app directly from the website and install on iOS / Android devices. Just use the "Add to Home Screen" feature of safari / chrome (guide here).... | interesting app
this looks very cool, i will have to give it a try! |
Summer baking - aaaarrrggghhhh!!
Okay, I'm ready for autumn and cooler weather (at least for baking purposes). I'm sooooo tired of everything being overproofed, over-hydrated, sticky and impossible to handle. I bet if you reviewed posts on this site over the years you could draw a correlation between the weather in the... | Looks yummy!
Summer's heat advances the timing, but your loaf looks great! When I have one that is overproofed or otherwise spreads during baking, I modify the angle as I slice it, Can be quite skewed, but still come up with a cross section that works however needed.Enjoy!Cathy |
Help!! Need starter, Great Malvern
Can anybody help me out with some sourdough starter - am housesitting in Great Malvern,Worcestershire, normally living in France and haven't got any with me. Would be greatlyappreciated to avoid the awful prospect of bought bread ! | How long are you house sitting for
I'm not close, in London, but if you're there for a little while I could dry some out and post some starter. |
Supporting a bakery in the Ukraine
I came across this on my IG follows in case anyone is interested. I'm not affiliated, was just touched by what they were doing.https://gofund.me/8b4a8133 | Another baker baking all day
Another baker baking all day and feeding hungry in occupied cityhttps://www.cnn.com/2022/03/11/europe/kherson-baker-supplying-bread-ukraine-war/index.html |
Abbreviations
I'm not as experienced in bread baking as many of you are. So when I'm reading an interesting post many times I find abbreviations which make no sense to me at all. English is a beautiful language so unless there are restrictions on the number of characters allowed in a posting, it would really facilitate... | Many are listed here:http:/
Many are listed here:http://www.thefreshloaf.com/faqs/glossaryA lot of folks are posting from mobile devices now and do whatever it takes to minimize typing. You'll pick the terms up pretty quickly. |
Decorative Stenciling Boule
I would like to stencil a boule shape made with my Pan Sisicliano formula. Should I slash the boule or can I leave it unslashed. The traditional snake shape is not slashed. If slashed, should I apply the stencil before or after slashing? | Stenciling
While I am no expert on the subject I think a few things ring true.If the formula you currently use requires scoring for control of oven spring, then I'd suspect you would still need it if a stenciled overlay were applied. I would try to incorporate the stencil into the scoring marks i.e., create the overlay... |
Does the size of the bowl matter during bulk fermentation?
I've been using a fairly large ceramic bowl to house my dough during bulk fermentation. It's large enough that my dough could probably quintuple without it being too crowded.. It rises okay, but I'm not quite getting the results I'd like.This could be due to an... | Bulk Fermentation Container
Maybe this will help:https://www.washingtonpost.com/news/morning-mix/wp/2017/07/26/trail-of-gooey-dough-on-interstate-proves-once-again-that-yeast-rises-in-heat/?utm_term=... |
Cotton bread bags...
Has anyone used cotton bread bags ? Do they really keep bread fresh....do they keep a crisp crust on the loaf for longer...Is a bread box as good or should I use both. Have been using a plastic clip box but think there might be a better way... | I tried once
But found my loaf was literally hard as stone by the following day. Unsure why as the reviews for the bag were generally good but I've never gone back. |
wine connoisseurs pls advise, interesting bread I want to make
Hello friends!Here is a video I found of a bread made with white wine.Its in Spanish, but this woman speaks slowly and clearly and in the context of bread baking I can understand what she is saying. This lovely bread has white wine for about third of the l... | Thanks for posting this
I probably can't advise you on which wine to try, but I'm sure you have enough variety of wines in the US that you could try different ones and see which you like best. I'd stay away from heavy sweet wines, but maybe something dry-ish and fruity would work.This video is also really good for show... |
Vital Wheat Gluten Math
I need to make some bread for a silent auction among some disabled veterans that are raising money to support a nearby hard-up kindergarten class. Piggy me wants to save her mail ordered flours for home so I figured an experiment with vital wheat gluten was in order. If Bob's Red Mill Vital Wh... | just remember...
As it was pointed out to me in a similar thread of mine a while back, there's little relationship between the amount of protein in a flour and the amount of gluten. The "moral" of the thread was that just adding vital wheat gluten will not cause a lower protein flour to behave like a high-protein flour... |
Baguette Pans
Hello everyone,I am looking for some long (18inch or longer) bread pans that don’t have holes on the bottom, as my favorite sourdough is very wet and the dough leaks through the little holes. I can’t find these on Amazon, or anywhere else.Any suggestions?Thanks! | non-perforated baguette pans
I think the Fox Run baguette and Italian bread pans are non-perforated. Amazon has them (Canada and US). Also, I sometimes line my perforated Italian bread pans with parchment if I'm working with a particularly sticky or difficult dough. Works a treat! |
Floyd, Images are inserting upside down
Floyd, I'm still having problems with images being inserted upside down.The actual image below is oriented properly in your image insert application, but it inserted upside down in the post.The image below was rotated 180° in your image insert application in an attempt to have it... | Hmm
I've not heard of IrfanView but I'm guess it rotated the display but didn't update the view.I just used Lunapic and I think it worked as expected. |
Happy 150th birthday for Canada.
I say bake a cake and enjoy this special day. | Sounds like a good idea..
But decided to bake a white, spelt and whole wheat flour loaf with some oat bran and hemp hearts instead.. it's been a long day so I've decided to throw it in the fridge to bulk and will shape and proof tomorrow.. too tired to wait to shape tonight.. will attempt to score a maple leaf on top ... |
Doner Kebab -- anyone have recipe for the bread
It's not a gyro, it's not a schwarma, it's a doner kebab (the o should have umlauts), the official fast food of Germany. Does anybody know an authentic way to make this bread? It's a Turkish transplant to Germany. | Pocket Bread?
Are you looking for Dürüm ( https://en.wikipedia.org/wiki/Wheat_tortilla ), flat pitas or the UFO looking (baby bump) pitas? (It's only a mater of how thin you roll them out.) Basic white yeasted dough. Low hydration. https://en.wikipedia.org/wiki/Doner_kebabThe first time I had the meat it was stuff... |
The end of the world as we know it.
I think? Maybe, the ability to turn flour salt and water into bread qualifies us for a good spot in a survivalist colony? I sure do hope it does not come to that. #UnpreparedThe photo is strickly for attention. Mom's unscaled down Minestra. (Maltese vegetable stew)& Hamelmans peasant... | and I feel fine
(Time I had some time alone) is the next verse in that song. I am making winter minestrone today since winter won't leave us alone. Giada's recipe is a staple in our house. No peasant bread for me though because the king of bread is also in the house. |
Can I leave bread to rise in an enclosed space?
Greetings all,I am living in rented accommodation for the next four months. All I have is my bedroom and a kitchenette plus bathroom. I come here every year in the winter.This year I have rodents :-(Last night I set my no-knead bread recipe to rise overnight, with as us... | Yikes!
Um, I don't think enclosing the rising dough should cause any problems if it can breathe a little bit. You could put it in a place with a bit of room, like the cool oven, an empty dishwasher, or a cupboard. That ought to keep it away from the rodents without changing the environment too much.Best of luck! |
difference between sponge/biga/poolish and bulk retardation?
I am not an experienced baker.... I have found in my dabbling though, that if I give the dough a rise at room temperature, deflate it and another rise in the fridge overnight (or longer), then shaped, proofed and baked, the bread is much improved. Actually ... | Reasons for Biga and Poolish
The reasons for a biga and poolish is to improve flavour and texture of the loaf.Both are preferments where biga has the hydration more like a dough and poolish is high hydration like a sponge.Bulk ferment is done at the final dough stage to improve the crumb and flavour but the flavour of ... |
Pull apart
does anyone have a recipe for a chill, lime and coriander pull apart, preferably sour dough. | What is a "pull apart"
I have no idea to what you refer so I cannot help. Please make it clear. |
brushing bread with egg wash
Hey,I was wondering if anyone had tried brushing their sandwich loaves with egg wash during baking.. I've found that when I brush prior to baking and sprinkle with seeds, the loaf comes out uneven. During the oven spring, the seeds are left to one side of the loaf, and the other side expand... | It sounds like your problem
It sounds like your problem is related less to the egg wash and more to shaping and proofing. If your loaf is expanding too much, there will be a lot of un-eggwashed surface exposed during baking, so leaving your loaf to proof until quite puffy will help.Secondly, if you're getting asymmetri... |
Bread of the world
Has anyone seen (or tried) this? It's actually very interesting - Ankarsrum has come up with a bread recipe called "Bread of the World" based on research into all kinds of breads and computer analysis. I must try this one!With help from a computer and deep learning algorithms we’ve transformed flour ... | Interesting that they use DL
to measure the flour. Sounds like it should be tasty! |
DIY Bread proofer box
Hello everybody!I'm currently planning my DIY bread proofer box, but have run across a few problems.I have the problem of having a too hot kitchen on summer and a too cold kitchen on winter, so I wanted to build a proofer box that I could regulate the temperature to compensate the weather, which m... | Still need help?
Ive only recently joined TFL, but have made my own proofed which works very well. I wondered how you got on with yours and if you still needed any help or advice? |
New to milling
My first question is, how do I sprout wheat berries, and how long to let them dry. I have a kitchen aid stand mixer with a kitchen aid grain mill. | Many primers on here
Type in "sprouting" into the search box.Here is another website https://www.weekendbakery.com/posts/a-sprouting-adventure/ |
Sandwich breads - to score or not to score?
There have been a few posts lately showing sandwich loaves that are lopsided or which have blowouts on one side, asking "What did I do wrong?". My comment was that the poster should try deeply scoring the loaf down the middle to allow even oven spring.To test this, I decided ... | Strange Behavior...
These were baked in loaf pans, correct? Are they sourdough or yeasted? In all my years of baking sandwich loaves I have never seen any yeast bread in a loaf pan come out lopsided or with a blowout. I never bother rotating the pans either. |
Gas Deck Ovens
HI I am doing a bit of research into deck ovens as i am setting up a small baking kitchen at home.Does anyone have an opinion on gas ovens ? I am considering gas as I only have single phase electricity at home and the bigger electric deck ovens require changing the input to 3 phase electricity which is v... | Gas Deck Oven
I am currently using a Blodgett 911-P that I fitted up with a Reimers steam generator. The 911 has a Rokite stone the is the full size of the baking chamber and about 1" thick. It takes about 2 hours to bring the oven up to 500 F. I am firing the oven with liquid propane (LP) gas.There are pluses and minu... |
Is this Safe to Do?
I'm looking at a recipe for a dough containing milk, butter, flour, salt, honey and yeast. The instructions are to leave it out at room temp overnight and allow it to overproof. Details below.Is it safe to leave pasteurized milk at room temp overnight? I would have thought that nasties might grow.1 ... | Go ahead
Go ahead, but cover the bowl.Ford |
Reducing sauerkraut fermentation time
Not bread related, but thought this would be a good group to ask.Has anyone ever used sauerkraut from a previous batch to seed or kickstart fermentation on the next batch?I'm on my last jar and need to get the next batch going. The jar has been refrigerated since finishing ferment... | I don't see why not
Try it and see. Or split your batch testing half. It would mean eating the innoculated batch first while the regular batch catches up. You can compare them easy enough to see if one method works faster and compare tastes. I know you can raise a loaf with the juice after a few flour feedings so I ... |
Newbie baker
I am kinda wishing there was a newbie section, because to proper bakers this is not very interesting, but I have just made my best loaf ever....this is just a white loaf that suits us perfectly, the recipe says you can add stuff but I haven't done that yet. I have made this loaf a few times now and am happ... | Lovely
That's a great looking loaf, and it's nice that it's simple, the quest for ever more complicated bread is the goal for some but a good ol' slice of crusty white is welcome anytime for me! Enjoy the process and if it spurs you on for bigger things, awesome... If not at least you know what your eating and you can ... |
Sad news
Eat your books reports Carol Field has died:https://www.eatyourbooks.com/blog/2017/3/10/italian-baking-expert-carol-field-dies-at-76 | _The Italian Baker_ was a
_The Italian Baker_ was a revelation to me when I found it in the late 80s. Wet doughs, pre-ferments, incredible variety. Has anyone done her chocolate bread? Her pastry and cake recipes were great too. |
Anyone want to go bake in France end of this month, April 2017?
Hi, bakers/adventurers:.I'm an older (70), amateur baker living in Hawaii. I built a wood fired brick oven I call Dante and I'd like to learn more about wood-oven bread/pizza baking, and artisan baking in general, and I'm trying to take advantage of a grea... | What a great idea!!
Unfortunately I can't join you.. but I've definitely put this on my bucket list! Dave, even if no one joins you.. jump in with both feet! Heck, your 70! There's no time to waste! When back, post pictures and tell us all about it! Enjoy.. |
Bread Temperature
Here's a link to an article from KA flour about bread temperature. This has to be the longest URL on the net, but it works.http://blog.kingarthurflour.com/2017/04/07/using-a-thermometer-with-yeast-bread/?utm_content=ec170409a-easter-recipes&go=EC170409A_B1&trk_msg=4JUFNPCT... | Thank you for posting this!
This just came up in my recent post (I have NOT been taking the temperature of my bread as I've pulled it out of the oven - I was merely going by color/feel), so this is very timely! |
WHEAT MONTANA FLOUR CONTAMINATION
just a heads-up. i bought a 10 lb. bag of wheat montana all purpose in the blue bag at wallmart in missouri. the flour is contaminated with grey-dark grey pebble like particles. when crushed with a rolling pin, they form sand like gritty particles. the largest is about 1/8" across. i c... | FDA Wheat Inspection Guides
Don't use the flour! Take it back to WalMart. The FDA's Inspection Guide is good reading for anyone that bakes.Wild-Yeast |
vital wheat protein
A question about vital wheat protein. I have some that was given to me to experiment with. I haven't really done any research on it but don't want it to go to waste. When a recipe calls for bread flour I normally add about 2 tablespoons of it to all purpose flour; does this somewhat simulate bread f... | Never use it myself
but isn't it to increase the protein in lower protein flour enabling a better rise and texture for bread? |
Sticky residue on knife after slicing bread
today (as well as other times too) I had a notiiceable residue left on my bread knife after slicing the bread I baked. It was about 5 hours after baking, I freeze the slices but does this mean I should have baked longer? given the internal temperature was about 208°c I would... | Have you increased the hydration in your breads?
The higher the hydration the longer it needs. And try leaving it for longer before slicing. |
Tartine Leaven vs Stiff Levain?
I bought the book Tartine #3 and it describes the typical long process of creating a leaven by feeding, discarding all but a small portion, feeding, repeat... But he wants us to do this every time we want to make a loaf of bread, then mixing 1Tbsp of the final product with 200g of flour ... | That's the right idea
All this building loads and discarding all but a small amount is very wasteful. Build up! to the correct amount.If you have some stiff starter then take a little off and build up to 150g in 2 or 3 stages. The first stage you could convert to 100% hydration starter then in the second stage you coul... |
The environmental impact of bread?
http://www.truthdig.com/report/item/scientists_seek_to_slice_breads_climate_impact_20170306 | I wonder what the
environmental impact of eating beans is. Seriously you can over think almost anything. |
Adding more starter to a bread recipe
Hi everyone - I'm new to this forum and am impressed and inspired by all the knowledge here. This is my first post so hopefully I don't mess it up. :)I've made Tartine bread before and was wondering what would happen if I added a LOT more starter to the dough? Of course I would s... | A quicker bread
With a different profile. Taste would alter. Would probably be a milder tang. |
bread friendly (consumer) gas ovens
Gas ovens are very unpopular with bakers, but this seems due to the standard vented design, which is presumably the simplest and cheapest. It seems a baking friendly oven design that uses a gas fuel source should be possible. At minimum, one would want steam trapping sealed chamber... | Why not just get an electric
Why not just get an electric oven?.. |
Questions about baking in a convection microwave
I am considering getting an over-the-range convection microwave and have a number of pre-research questions.First of all, how hot does the exterior get when it is baking? I have a toaster oven and the outside top and walls will melt plastic and burn flesh if touched when... | My view is
Getting something that is designed for one specific job will do the job better than something which is designed for no particular job, or one specific job with many add-ons. Specialising in one thing means it's the top of its field. Not specialising in anything specific means it can do a lot of different th... |
Why am I blocked?
Hello all, I am trying to post an ad, When I was about to post it I have a error message that I am sending spam and my posts are now blocked. Please help. | Blocked #2
This is the actual message:Your submission has triggered the spam filter and will not be accepted. If you feel this is in error, please report that you are blocked. |
tool to calculate dough volume
GreetingsIs there a tool or an equation that we can use to calculate the volume of mixed dough?I've noticed that the volume of a dough after mixing flour and liquids is far less than the volume of flour + liquids. It would help if an equation can be used for that purpose. | I always measure ingredients and final dough
By weight. Can I ask if there is a specific reason for wanting to know the volume? |
Road trip to Boulder & Albuqerque
Are there any bakeries I shouldn't miss or shops/mills to buy regional flour in Boulder, Albuqerque or along the Highway 25 corridor in between? I've never been to Boulder, haven't seen Denver in 20 years, and haven't done this research on prior ABQ visits. With good bread or pastry ... | Road Trip
You will want to go to Babettes Bakery at The Source, 3350 Brighton BlvdDenver, CO 80216. Steve, the owner and baker, bakes bread like they did in France 200 years ago. He is aspiring to be the first bakery to get a Michelin Star. Fantastic bread and a really nice guy. |
Going to San Francisco...
I'll be in the Bay Area for a week on vacation. Where should I go? Bakeries? Flour mill? I'd like to buy some starter and see a real San Francisco bakery.Thanks in advance | Go to The Mill! Josey Baker (his real name) is
one fine baker of all kinds of breads and mills his own flour in site as the name suggests. He sells one piece if toast for $4 and has 6 toasters going at once and can hardly keep up! Check his website for his famous Pizza Nights too. This why and how I make bread.http:... |
unsalted or salted butter in baking
Opinions on the above topic would be appreciated. | Salted Butter
I use salted butter as a rule. Remember, a stick of salted butter contains about 0.4 tspn. of salt. So if your recipe calls for unsalted butter, deduct the appropriate amount of salt from the recipe when substituting salted butterFord |
Online bread course - new stuff to learn?
I've just signed up for this online bread course on advanced sourdough from Udemy. They have a few courses there and some good reduced prices at the moment. I'll report back later. :)Wendy | Looks interesting
I haven't ever done anything like that before. Do you sign up then work your way through material as you have the time? is that how it works? really good pricing at the moment. Leslie |
Trying to find the recipe
While browsing this site I happened to notice a bread made with a levian and cherries for one of theingredients. I waslooking at the process of making this bread and noticed a word (autolyse). I then looked up the meaning and when I tried to return to the recipe I couldn't find it. Would anyon... | Recipe
Would that be Buckwheat Cherry Levain here? Better bookmark it for later, if that's the one you want. I make one very similar to this one only using dried cranberries instead of cherries, and it's wonderful! |
Business
Hi guys, I am planning to start a new business. I bake small items at home, and used to distribute it to my friends and family members. Now, I have been considering of making it a business. I mainly bake cup cakes. A bakery nearby has agreed to keep my cupcakes for sale in their outlet. Now, the problem is reg... | If this is spam it is by far
If this is spam it is by far the most creative I've seen here. I'm still not clicking that link though. |
Pagnotta try 2
I made my second loaf of pagnotta today and wow what a difference from the first try. I am still having trouble with trying to form the loaf without adding to much more flour. It just spreads out all over. I just kept wetting my hands and the scraper and adding just a little more flour. I did get it to f... | Kneading by hand, is almost
Kneading by hand, is almost impossible to overwork the dough. There is a video here (all the videos are very good) on handling wet dough that may help you out.http://www.breadwerx.com/ PS - it like looks things are coming along nicely. Well done! |
Email as user name FAO Floyd
I see some new members appear to be using an email address as a user name - unless they are fake email addresses, of course.I was always given to understand that this is a bad practice from security and privacy points of view and perhaps it should be discouraged at sign up? Lance | You should assume that any
You should assume that any bad guy who wants your email already has it. |
Restaurant supply flour
I went by Gordon Food Service and they have 25 lbs bags of flour. Would this be a good flour. I don't recall the price but it was cheaper than buying at trader joe's. Trader joes all-purpose is 4g of protein. I don't know what the restaurant supply was I didn't see a label. | Try it. Flour should only run
Try it. Flour should only run about 9 bucks for a 25 lb bag, so why not? |
Help
I am about to throw my bread machine down the stairs. I just asked it to make dough. It took and hour and a half to make a gloppy mess.Pagnotta1 2/3 C water1/3 C Biga1 1/4 tsp bread machine yeast3 3/4 C ap flourI got it out of the machine feeling like I was battling spiderman. I added a little flour until I could ... | Great gluten formation though
Passed the window test. Don't know what happened but sounds like a good save. Let us know the outcome. |
Stick a thermometer in my bread?
Really? Stick a thermometer in the bottom of my bread to see if it's done? Listening for a hollow sound doesn't seem to work too well for me. Do I just need more experience? | I've baked for more than 10 years now ...
... and I never used the "thump the bottom" method. You may need more experience, but until then, there's nothing wrong with using a thermometer while you build said experience. |
San Francisco flour Co-op
I posted this as a reply to another thread but thought it was better as a separate topic.Basically im a home baker in SF and been wanting to buy 50lb bags of flour from central milling or giustos as the price per pound is less than half the cost. Problem is i want to buy 2 or 3 different flour... | SF Flour Coop
Hi. Would really like to discuss this project with you. Have purchased from Central Milling quite a bit but the 50# bags are a problem. And the 5 pound bags are not enough and cost a lotmore.I live in central Oakland, recently transplanted from Marin. I am mobile however. Cell is 4153099975 if you wa... |
Giusto's Specialty Foods
Hello out there!,I'm curious as to what has happened to Giusto's Specialty Foods. I've been a fan of this company for many years and have recommended them to countless bakers and chefs some of who are frequently on Food Network and The Cooking Channel. Rumors abound that the company has sold ou... | Central Milling Flour
I also seem to recall reading that the Guisto family is no longer involved with Guisto Specialty Foods. Keith Guisto (somehow related to the original Guisto family) Baking Supply in Petaluma sells Central Milling flours in a retail shop opened on the premises last year. You can get all types of f... |
Freezing Flour?
We recently had an infestation of pantry moths. After weeks of cleaning and discarding many infested containers, we finally got rid of them. One preventative measure from several sources on the net recommends freezing containers of cereal grains (dry cereal, rice, oatmeal, etc) for a couple of days im... | Freezing flour
I keep all my whole grain flours plus raw seeds and nuts in the freezer. Also consider using pheromone traps to monitor and control pantry moths. I particularly like Pro-Pest brand pantry moth traps.Paul |
Site Issues? Maybe?
Morning folks. For the past 4 days I've been having issues where no matter what browser I use (normally Chrome), I am losing connection. Wifi is still active, but just the browsers. I've gone through everything I can find info on through the net, including uninstalling and reinstalling Chrome. I've ... | This site is the only one
This site is the only one that causes me problems also. However it is related to unclicked-on ads taking over my iPhone. No problems with Safari on the MacBook, just with the iPhone. Photos also are a problem, they display 90 degrees rotated and I am not aware of a way using this site's to... |
What happened to "The Rye Baker" website?
I tried going to Stan Ginsberg's www.nybakers.com and www.theryebaker.com websites tonight but both websites are not available. I sent a message to Stan (Elagins) and await his reply but wondered if the community has any news? I do hope all is well. | All is well. My ISP's servers
All is well. My ISP's servers went down earlier today and they haven't come back up yet. No worries. |
New Year's resolution
I really, really must get rid of all the different starters I've started (and abandoned or neglected) over the last year. I'm running out of containers, for one thing, and I only ever use one or two of them regularly.That said, I'm sure I'll start a whole bunch more over the coming year. :)How man... | I was maintaining four
because, what the heck, it's a hobby. But for the past year I'm down to two: a 60% rye starter and a 75% mixed flour always-ready-to-use levain. Everything that I make comes off one of these two. In the sense of mixing an impure levain for a dough, when I build a levain that is officially all ... |
I'm Back ....... From Exile
A self-imposed exile actually.First, belated Merry Christmas to everyone, and may your New Year bring health, happiness and prosperity, not to mention lots of bread!!!!. OK, back to my exile. I was posting a lot here, and baking a lot. Many will give the advice "Pick a bread or a recipe, wor... | Welcome back!
I admire your discipline! It has definitely paid off! Those loaves are gorgeous!I am having too much fun trying different combos to stick to one bread only although I am sticking to a sort of base recipe and change up the ingredients. I am looking forward to you posts. |
Recipe Adjustment
I just cannot seem to figure it out.But enough about my intelligence.But now that I mentioned not being able to figure things out, I could use some help with a bread recipe adjustment that I also cannot seem to figure out.Before I submit my current recipe, let me describe the baking environment, and w... | In addition, I have tried
In addition, I have tried many other internet recipes, but everything I find is portioned for two loves, and when scaled down come out dense. |
What's the secret to that incredibly flavorful Kaiser roll crust?
I've recently fallen in love with a medium sized Kaiser roll found at my local Sam's Club. These rolls remind me of the exquisitely fresh hard rolls that my Mom would occasionally buy from the bakery truck that delivered our sandwich bread three times a... | Kaiser recipe
Anyone tried this recipe?http://changeabletable.com/Changeable_Table/Empty_Nest:_Cooking_for_two_%28or_fewer%29/Entries/2010/6/9_Kaiser_Rolls.html |
Light airy sourdough ?
HI Bakers I have a question about the density / lightness of sourdough.I was making a wholewheat recipe and it called for 500g of starter for 1000g or flour. I only had 250g starter so i added 2g of instant yeast to compensate. The dough rose beautifully and the final loaf was exactly what i’m lo... | hybrid
It is not wrong to mix sourdough and commercial yeast. It is just different. There is nothing wrong with a hybrid dough. The flavor of the sourdough might not come out as much, so some people never do it. As to light and airy, usually that comes from more fermentation. But I will let others address that. |
Rapid rise instant yeast
Sorry people for all the questions. I have never baked before until recently. Somewhere on the King Arthur website, while reading some reviews, I noticed someone talking about NOT to use rapid rise instant yeast. I can't find it again. However, my wife purchased some of that yeast a couple of w... | No problem with instant yeast
Its use is supported in Hamelman's and Reinhart's books, just to name two authorities. Each of them gives conversion factors from one type of yeast to the others. |
Internal temperature or recipe time?
During my research on the above subject, I have found many opinions on the subject. Some say internal temperature when bread baking, while others say follow the recipe times. What are your suggestions on the correct way to tell when bread is done? | I have no thermometer to test the internal temp
So I follow baking times and if it looks like it needs more time then I give it extra time till the crust is a nice caramel colour and it sounds hollow if you tap the bottom.If the dough is lower hydration then it needs less time. The higher the hydration the more time it... |
Bakery Heat & Air
Hi Folks, We are in the midst of building our small bakery, and we are at a point where we need to decide on heat & air. Because of the unique nature of bakeries, we have not been able to locate a great deal of local "experience" to help us understand the advantages/disadvantages of certain systems. ... | another resource
while there are definitely some professionals that contribute to this forum, you might get answers from people in the know at the Bread Baker's Guild of America forums.http://www.bbga.org/though some knowledgeable person may still chime in.good luck! i hope to open a small bakery someday myself in a f... |
Honey vs sugar
I would like to start using honey in place of sugar in baking, However, with the many variations in the amount to use that I have heard, what are your opinions? Opinions on organic honey or sugar are also welcome and what is raw honey? | Raw honey hasn't been
Raw honey hasn't been pasteurized. In most baking recipes folks add and subtract the amount of sugar to personal taste anyway so unless the exact amount of sugar is essential to a successful outcome I would experiment. Lot of honey out there that has never been near a bee, so I would avoid Chin... |
Pure maple syrup vs sugar
I am going to start using unfiltered honey in my baking to replace the refined sugar. Would you be able to use maple syrup and in what ratios if that is possible? | Sure, why not?
After all it's mostly sugar - 2/3 sugar and 1/3 water, so you would need to use 50% more of it and adjust water accordingly. |
cookie size
How do bakeries make those large flat looking cookies. I have purchased oatmeal raisin and chocolate chip cookies from a couple of bakeries, that are about 4 inches in diameter by about 1/8 inches thick. How do they do it? So many questions from a learning disabled beginner and you people are so generous w... | I love soft oatmeal cookies
With raisins and chocolate chips. I know what you mean. Delicious.While I have never made them here is a recipe from a quick google search. Looks good from this side of the computer http://www.thekitchn.com/how-to-make-the-best-chewy-oatmeal-cookies-230151 |
yeast proofing
I'm reading and hearing about what temperature water should be for yeast proofing. Some have told me 110-120, while others suggest 120-130. If you were to use one temperature vs the other, would it make an appreciable amount of difference in the end result? Thanks y'all. | Depends on type of yeast
and whether you use °F or °C. I would think that second temp group is almost killed off so it would be much slower if at all.http://www.thefreshloaf.com/faqs/baking/yeast |
Pfeffernusse Recipe?
Just wondering if anyone might have a recipe for the type of pfeffernusse (German "pepper nut" cookies) that are rolled out into pencil-sized ropes, cute into small "nuts" and baked. These are not the cookies rolled in powdered sugar. I have misplaced my recipe, but if memory serves it included ... | Try this thread
http://www.thefreshloaf.com/node/26055/needed-recipe-german-pfeffernusse-cookiesYou could also try the website of Mennonitr Girls Can Cook. http://www.mennonitegirlscancook.ca/ |
Pentosans, I presume?
Hi Everyone. I mixed a deli rye today (Hamelman's Forty Percent Rye) and as soon as the the flour took up all the water, I could tell something wasn't right. The dough was was heavy, slack, and sticky. I added a bit of flour to no avail. Nor did it improve with continued mixing. It took a long tim... | Does Hamelman's 40% Rye
Call for Pumpernickel? Also when using rye, and at such a high percentage, would it be ok to use AP flour? Think i'd prefer to go with something stronger. What category does Ceresota fall into? You talk about it as if it's not even up to the usual AP flour you use. It might be a combination of t... |
Looking for someone
I am looking for the three people who responded to my post of just three days ago asking how to get good (French like light and crispy) crust in in a Lodge pot. Excellent replies that I appreciated but cannot find (on the site) how to respond with thanks. If you were one, please let me know. Th... | Here's the link:
You can see them here:https://www.thefreshloaf.com/node/69707/lodge-dutch-oven-bakingYou double posted, but they responded to only one post. The other post has no responses.--To see all your previous posts, go to your User Account page, and click on the "Track" tab. You can also see how many replies a... |
measuring ingredience
I have done much research on how to measure ingredients for baking. Some people have suggested measuring by cup or using teaspoon or tablespoon. On the other hand, some have suggested measuring according to weight. While making bread this morning, I put flour in a 1 cup and leveled off. I then pou... | You did not really put flour
You did not really put flour directly on the scale, did you? Digital scale will have a tare button which allows you to cancel out the weight of the bowl you weigh the flour in.4.25 oz is 120 gram, and the only place I know where a cup of flour weighs 120 g. is deranged minds of King Arthur... |
Chemical Composition of Unglazed Clay Flower Pots to be used like a La Cloche?????
Reading through old posts I ran across a Cloche type of baking lid that someone made using a regular unglazed flower pot. While reading through the comments I found quite a few contradicting statements about the safety of using clay pot... | The clay flower pots are much
The clay flower pots are much the same as terracotta pots and sculpture. This link may help. The clay used is almost always lead free. After you have baked fat into the clay I don't believe that bread could leach anything out. Running them through a self cleaning oven cycle would renew the... |
Advice needed
My wife and I recently purchased a bread machine and weren't happy with results of our first foray into bread baking. Therefore, we returned it and decided to try making bread with a Kitchenaid stand mixer. She told me that bread making was my responsibility. I have never used a mixer, let alone tried m... | Questions
There are a lot of steps in bread making, so it would not be easy to summarize how to do it. Depending on how you learn best, there are books, online articles and forums (especially here) that answer any question you could have. There are countless videos for every step in the process.Like any mastery, it t... |
Paddle or hook
When using a stand mixer for sandwich bread, would I use the paddle first to mix ingredients or use the hook? | Either
I typically just use the hook, but if you want to, you can start with the paddle for incorporating about the first half of the flour, and then switch to the hook to finish the job. |
Advice needed
My wife and I recently purchased a bread machine and weren't happy with results of our first foray into bread baking. Therefore, we returned it and decided to try making bread with a Kitchenaid stand mixer. She told me that bread making was my responsibility. I have never used a mixer, let alone tried m... | Start simple
Welcome to this site! You will find a LOT of advice here and I would treat it like advice you get from everyone on how to raise kids or conduct your life. Say "Thanks" and use what works and discard the rest. Advice can range from simple to very complex. Again, use what works for you as you have a few lear... |
Olive Oil vs Butter - Resulting Bread color
Hi, New User specifically to ask on this topic. I have searched the internet (somewhat diligently) trying to find an answer, but have not - so i am hoping this forum can help me.I have a relatively simple bread machine recipe that i have evolved from a online recipe starting... | The milk solids in butter
The milk solids in butter will change things a bit. In addition, butter is solid at room temperature, and oil is not. This will change the crumb. As to the color change, are you using extra virgin? |
Sesame pita...or not?
Hello,I'm proofing sourdough pita as we speak.2 cups flour 50:50 wholewheat to bread flour2 tbsp oil4oz starter~200ml waterIf I knead sesame seeds in prior to letting it rest and baking, will the seeds mess around with the puff? As in, will I still be able to split the pita in half easily and stuf... | Sesames on the outside do wonders
If my memory serves me correctly in the final shaping I would have sesame seeds not flour on the board when I rolled them out. They came out fabulously ! Thanks for the trip down memory lane.Happy Baking! |
Cottage Baker Farmers Market Questions
I was recently licensed as a Cottage Baker. I recently asked another question and I received great advice. I am very small probably for many tell me not worth it I am trying to see if it is worth it all. I do about 4-5 artisan breads but I also do enriched yeast breads and quick s... | Small Markets..
It's all about timing and what you can bake in-time. If the market starts at 10am, and you need to get there by 9:30 to setup, then ... You might be looking at 9am for the last bread out of the oven. Allow 45 minutes between oven loads and work backwards from there.You might be able to get away with bak... |
Is it safe to heat active dry yeast to make a substitute for nutritional yeast?
Nutritional Yeast isn't available at my location so i'm looking for alternatives.While searching Seasoned Advice i've found this question How can I make nutritional yeast?. But i don't want exactly to grow nutritional yeast. It's too diffic... | 1) killing yeast?
Use boiling water, that should do it. 2) still safe to eat? Yes but remember the golden rule... Too much of anything is not a good thing. Check out the purine content of dead yeast and compare to other foods. A little is fine but I wouldn't go replacing my daily protein quota with yeast protei... |
Salt & Baker's Percentages
Quite often I see reference to people using 1.8-2.0% for salt.Now, if my understanding is right, this is a weight equal to 1.8-2.0% of the total flour in the recipe, including starter (if making sourdough).When I do this, I find the salt overwhelming in the flavour of the bread, so I stick wi... | Try bulk fermenting longer
If your oven spring is too much, try bulk fermenting longer. Must be a taste thing. I regularly bake with 9g salt and 450g total flour weight. Doesn't taste salty to me, but that's just my taste. I normally bake with whole wheat, whole spelt and whole rye, all of which have fairly pronoun... |
Artisan breads for 35?
I am involved with a zen community. Currently 35 are in the midst of a weeklong intensive training period at our monastery here in WI. It's traditional the final morning, after a week of a pretty grueling experience, they enjoy an informal breakfast replete with goodies.I'd like to bake various... | 4 oz, per person, post bake weight.
Just guesstimating here -- no guarantee.If it's a complete meal, maybe 2 oz bread/rolls per person, on average. 3 oz per person if it's really good, or someone is hungry. Teenagers, or pigs like me, could eat 4 oz as part of a regular meal. Preparing for maximum, 35 x 4 oz = 140 oz. ... |
Volcanic Bread
Has anyone tried baking volcanic bread at hoe? Read this story to see what I mean.http://extra.cr/2e69Mz7 | 2 cups of sugar! it's Cake!
My goodness that's sweet! But looks like it could be fun baking in hot sand. Bet they bake other food too in the sand, nature's "Crock pot." |
Converting bread machine bread recipe to rolls
I want to convert this recipe to dinner rolls. I've actually done it before, but I can't remember how!I think I'd mix the ingredients together, knead, let it rise, make into 2 oz rolls, let them rise individually, and then bake, but how long should each rise be and how lon... | Honey whole wheat rolls
Recipe is from More Bread Machine Magic by Linda Rehberg and Lois Conway:Butter Milk - 1cupOil - 3 tablespoonsHoney - 3 tablespoonsSalt - 1 teaspoonWW flour - 2 cupsAP flour - 1 cupInstant yeast - 1.5 teaspoonsAdd the ingredients to the pan. Run the machine on the dough cycle. When it is finishe... |
Removing odour from jar lids
I bought several small jars containing prepared garlic, chilli, ginger, mint etc, a while ago. These jars are very stylish and I thought they would come in handy for keeping yeast, salt, seeds, etc. I have washed the jars but cannot get rid of the strong smells from the lids. I've tried was... | Try stainless
Brushed SS surface even better. Use a SS bowl and all the loose SS utensils you can muster and some washing up soap, lathering each one well using the warm lather on the lids and into the bowl to soak several hours. Rub bowl surfaces often and rinse everything well. Let dry with lots of circulation. ... |
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