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Can anybody figure this out?
Hello, I'm sorry to come here with such a stupid question.But i feel helpless, because my google searches have turned up pretty much emtpy.I have a bread recipe from way back, but i have lost the process pages. And now i cant track the recipe back to it's origns.I would be greatful if anybo... | I'm not sure that this is
I'm not sure that this is necessarily a sourdough bread. What the recipe calls a "starter" could just be a "soaker," which would not be unusual given the whole grain content. If it is, indeed supposed to be a sourdough starter, it would be quite a liquidy one, at 175% hydration.However, the ba... |
Kindle as kitchen gadget -- getting a recipe from the computer into the kitchen
This may be obvious to many of you but I am new to e-readers having just gotten a Kindle (the basic model) this week.One problem I have with having recipes here at TFL on hand in the kitchen is that there is no printer attached to my laptop... | There's another way without connecting PC via usb
You can copy the recipe from the website and then save to PDF (that way you'll have photos, not just text). Then send the PDF to your Send-to-Kindle E-Mail (it's something you can set up in Kindle account->manage your Kindle) with just 'convert' (without quotes) in the ... |
Fruit flies and starter protection
the little so n sos try to invade my starter. Cheesecloth isn't fine enough.Is a paper coffee filter too fine to let the yeasties in and keep the ff out? | You don't need to expose your
You don't need to expose your starter to air to establish a starter culture. If you use whole meal flours during the starter creation, the desired yeasts and bacteria will already be present, because they live on the grain itself. Search the TFL site for some of Debra Wink's research. I bu... |
KAF Baking Center in VT - worth a visit?
Hello TFLers, My husband and I are planning a last-minute road trip in New England, we'll be spending time in Vermont and Maine in the middle of August. I was wondering if the King Arthur Flour Baking Center in Norwich, VT is worth a visit even if I won't get to take a class the... | KAF bakery
Hi Maya,I've taken a couple classes at their Baking Education Center and it's been immensely enjoyable and rewarding in lessons learned. However, the bakery is a working bakery - they produce something in the neighborhood of 600-700 lbs of dough per day if I recall correctly, and for all sorts of good reas... |
News of Andy and the Farmers' market in Alnwick
Although I live in Edinburgh, I went to Alnwick in Northumberland having seen here that Andy was having a stall at the Farmers' Market today. I met a friend but stupidly chatted too long over coffee, so that by the time we got to the Market at about midday, Andy had almo... | Username to name
Hi Nici,It was lovely to meet you and thank you so much to both of you for coming along today. I love TFL for surprises like this!I did manage to capture a cluster of photos as I set up; here's one shot, with the rest on flickr here: http://www.flickr.com/photos/24731237@N03/sets/72157629058640709/Al... |
Dense Loaf. Help
Hi,Took delivery of some organic bread flour that I purchased, today and had a go at making my first load and it came out so dense, almost like cake. Wondered what I did wrong?Recipe was..500g Flour10g Salt7g Yeast6g sugar 400ml water Mixed it in a bowl and then worked the dough for about 5 mins. Let i... | Welcome to TFL!
- Welcome.- How much did it rise the second time (as in percent) ?- what brand and type of flour are you using? Not all flour is the same. Can you provide a link to the seller's or miller's web page for that flour? Let's see the nitty gritty details.- Did you read somewhere that that particular brand ... |
'gluten free' non-wheat products
To the best of my understanding, gluten is a protein composite found in foods processed from wheat. I am emphasizing 'wheat' because I have a question about this.I was in the supermarket yesterday. While walking through the Meat Dept., I noticed in the refigerated shelves they had pack... | Glaze
Sometimes ham comes with a glaze, and the glaze contains wheat. Sometimes manufacturers add a current catchy (and overworked) phrase to their products, such as "artisan carrots."The ingredient list should be your guide. |
Can freezing actually improve a baked loaf?
Baked Reinhart's Pain de campagne (BBA 195). Not exactly my greatest Reinhart success: crust less than crackling, crumb too dense. But still tasty enough, especially when eaten fresh.I baked two boules, one for now, one for later. "Later" was cooled thoroughly (maybe an hour ... | Maybe.
On more than one occasion I have noticed the same thing. It doesn't make sense that the frozen loaf would "get better," but it seems to do just that. Perhaps someone can provide an explanation that makes sense. |
Doing something wrong with my grignette/lame?
Hi there,I recently bought a grignette/lame from an online retailer. The description says:"This grignette has a fixed and curved stainless-steel blade (or lame) attached to a handle, overall length about 6". It is perfect for making fast, clean slashes on dough just before ... | Maybe it's a wet dough issue?
I use an inexpensive box-cutter (similar to Exacto knife) for scoring I find I have a similar problem, when the dough in question is very wet. Otherwise, it works okay. I was thinking of moving to a razor-blade based lame, but I wasn't sure if it'd better on wet doughs. Could this be your ... |
May #BreadChat is today! (May 16) Topic: Amateur Bakers Going Pro
New for 2012, #BreadChat is a Twitter discussion hour for bakers of yeasted, artisanal breads. When is the May 2012 #BreadChat?Wednesday, May 16, 2:00-3:00 pm Chicago time (UTC/GMT -5 hours). That's 20:00 London time, 21:00 in Berlin, 22:00 in Helsinki. ... | Transcript of the May 2012
Transcript of the May 2012 #BreadChat is posted at http://www.thefreshloaf.com/node/28702/transcript-april-2012-breadchat-twitter |
Using Durum flour for "Non-Bread" (and other flours, too)
I love using Durum patent flour in bread. Yummy, yummy. But for the last week or so, since I finally bought a motor for my pasta roller, I've been using the durum patent flour for fresh pasta. Oh, happy, happy tummy! Hubby has been looking over the flour she... | Bread and pasta for sure but don't
forget many flours; garbanzo, buckwheat durum, farro, spelt, kamut, etc., also make very fine polentas too! |
I need commiseration.
You know that feeling when you dumped too much of one thing in and then you dumped in another to try and balance it and during the rising/proofing you think you are probably making a brick but you won't know for a few hours until the process is complete and the bread is cool before you know if it'... | Words of wisdom
In the 1980s Nathalie Dupree had a cooking show on PBS, and during an episode when she was making pie crust, she commented about how bakers tend to stress over failures. She said that the cost of ingredients was pretty small (flour was probably cheaper back then!), and even if the baking was a failure, ... |
need a recommendation
I need to find some sort of oven proof bakers' twine that I can use to tie two halves of a crimped pan together. Any suggestions? | Anything cotton should work
or metal clips or wire. If you have lips on the pans, how about several small vice grips, they can clamp on and release easily and won't expand? need a picture?Crimped? |
The Sourdough Hotel
From the UK "guardian online" today, 30th May. Holiday sancutary for your pet!!!Make of it what you will, but it's a good, quick readSee: http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/may/30/the-sourdough-hotel-cultural-centreBest wishesAndy | I love it....that's pretty
I love it....that's pretty funny! |
Range, stove top etc
I hope it's ok to post about something not completely related to bread baking.... I need some help!We are moving from Oklahoma to Kansas next month, got a house that has an old induction type range, and we'll have the opportunity to get new appliances (range and fridge)I am going absolutely CRAZY t... | Dual Fuel Range
You can buy a range that has both an electric oven and a gas cooktop. They're called Dual Fuel ranges.I used to recommend Dynamic Cooking Systems, but they sold themselves and started a new company call Capital Ranges. I don't know enough about the new company to recommend these ranges, but if they're a... |
Oven Frustration
Yesterday I went to the store and bought some sliced turkey breast for making a sandwich for dinner. I got home and whipped up a quick Ciabatta dough using the Jason's Ciabatta recipe on this site. After letting it rise I formed the dough and started the second rise. At this point I turned on my oven t... | I've fixed my fridge twice
I've fixed my fridge twice and oven once using the site below. You can read all you want on the forums, but you can only post if you "donate".You should be able to glean some easy troubleshooting tips to figure out if its the control board(timer), oven elements, or something else. http://www... |
When to cut or not to cut?
I am wondering what the general consensus is here in regards to cutting into your fresh baked loaves of bread? I know this makes me a bad man, but my wife and I both love to only wait 10-15 minutes and cut into a loaf and eat it while it is still warm and able to melt the butter some, without... | What a couple does in the
What a couple does in the privacy of their own kitchen, assuming no children are present, is their own business. No one is entitled to judge them. I've always been of the opinion that any impulse that could be resisted didn't qualify as temptation anyway. |
High School Bread Mold Experiment
This morning my 15 year old comes to me and says, "Dad I have a bread mold experiment I have to do for Biology". Instantly, I gloss over the "mold" and start thinking he needs some starter to take to school but, I digress. Anyway, they have to wet a piece of bread leave it on the the c... | that teacher
would be very disappointed if she had my bread to examine, or at least she would have to wait for a very long time :-) |
Sprouted Whole Wheat Grains
Today i had my first sprouted Winter Red Wheat whole grains for breakfast. Well i believe in them as nutritional valuable resources for many useful vitamins, minerals, antioxidants...etc. But then i thought of them as: 1- Can i add them to my whole wheat bread recipes? And how would the doug... | Hi, Izzat!
Be aware of those
Hi, Izzat!
Be aware of those enzyme packed grains, as sprouting will activate a full spectrum of enzymes from alpha to beta amylases to proteases..in bread, sprouted grains allowable for good result, without turning your dough into a gummy paste, must be used only if their sprouts are only ... |
Vincent Tallue's latest
Vincent is such a happy baker!http://www.youtube.com/watch?v=iUuKstAWof4&feature=email | Had a lunch with some UK
Had a lunch with some UK TFLers in London yesterday (just a casual lunch. Not a full-blown one like the Oxford get-together) and one person mentioned about this video. So, thanks for posting. Immaculate timing! Haven't heard from him for a while, so I was assuming he was quite busy at a bakery... |
Inside an Italian bakery
Here's a great video I found on youtube recorded in some Italian bakery. The baker is obviously an older baker and I just love the laid-back fashion in which he shapes and scores his bread. It shows that he's probably been a baker all his life. Note the very old scale his uses to weigh the doug... | Inside an Italian Bakery
The mark of the true expert, the baker makes it look so effortless and casual. Maybe my problem with slashing has been that I am too hesitant. I will think of this video next time I pick up my lame`. Enjoyed watching the way he picked up that wet dough and shaped it. Yesterday when I was making... |
You're Invited! -- April 21st "Homemade Bread Showcase"
A few times per year, Chicago Amateur Bread Bakers put on the "Homemade Bread Showcase," at which we offer samples of our freshly baked bread and share bread-baking techniques. The event is free and open to the public, and all ages are welcome.
Our sponsor Urb... | A photo/video recap of the
A photo/video recap of the "Homemade Bread Showcase" is now up! |
#BreadChat -- tune in March 14
New for 2012, #BreadChat is a Twitter discussion hour for bakers of yeasted, artisanal breads.Next #BreadChat:Wednesday, March 14, 2:00-3:00 pm Chicago time (UTC/GMT -5 hours). That's 19:00 London time, 20:00 in Berlin, 21:00 in Helsinki. In Sydney, 6:00 Thursday, March 15; in Auckland, 8... | The transcript is posted
The transcript of the March 14, 2012 #BreadChat is posted here: http://www.thefreshloaf.com/node/27804/transcript-march-2012-breadchat-twitter |
Master Artisan Baker - Trinidad & Tobago
Hi there ,We are family owned bakery located in Trinidad an Tobago , in the Caribbean . We are looking forward an experienced artisan baker with a minimum of 10 years . This line intends to be leading manufacturer and distributor of quality ciabatta and other artisan bread in ... | Check out the BBGA
Hi pascal,Do check into The Bread Baker's Guild of America, which has a classified section where you can post your job opening.There's also a very experienced baker who's posted a "seeking employment" ad there.http://www.bbga.org/classifieds |
slashing
Hello All, I try to slash my dough, even with a razor, and it still just rips. Any tips on getting the patterns I see posted? I've tried slashing before and after putting in the oven and still no difference. Any tips appreciated! TIA, Barrie | Scoring@Barrie
First, welcome to TFL! Here's a good tutorial on scoring your bread: http://www.thefreshloaf.com/handbook/scoringHope you find it helpful. |
Rising
Toaster oven @ 150 *F works great for proofing!
Barrie | When I want to accelerate the rise
I put my dough a few inches below our under-counter xenon lights.Better be careful with your toaster oven, too much rise and you'll be like Woody Allen in Sleeper. |
My Baking Mantra
Flour is nothing...until mixed with water.Dough is nothing...until leaven and salt are added.Bread is nothing...until someone enjoys it. Jim | My Baking Mantra
Dabrownmen like dark brown bread because it tastes so darn dallgone good! |
Kramb - baker's percentage calculator
Hello everyone!First of all - happy new year :)To make this year' baking a bit easier, I've spend last weeks of 2021 making this simple baking calculator. What differentiates it from other calculators, is the fact that it counts the total hydration including also leaven, eggs weig... | If you're interested in
If you're interested in development, consider a few ideas:- develop a series of use cases (a use case is a person with a goal who needs to go through steps to achieve that goal... use cases help you understand your intended audience and what they want to achieve. This is important because develo... |
UPDATE BELOW- Still Messed Up!!! Can anyone help me figure this one out?
Hello everyone!! I am new here- actually only new posting. I have been obsessively reading and learning from this site but have been (embarrassingly) too lazy to register and post. Until now, that is.I have been learning all about the sourdough st... | textbook underproofing
your yeast hadn't spent itself yet, so the initial blast of heat created a blast of CO2 that blew the crust. try proofing until your finger leaves a dent in the dough that doesn't spring back.Stan |
Gas oven "quick bake" feature
Our gas oven has a "quick bake" feature that starts afan inside the oven. Do I want to use this when baking bread or not?Thanks for any replies.Jim | Use and Care Manual
I can only guess that the quick bake is like a convection mode. Bread is fine when baked with the fan on, but it only speeds the bake time by approx ten percent. If you have a use and care manual for your oven, read what it says about that feature. If you don't have one, visit the company's website;... |
Dough that didn't rise
I know exactly why it didn't rise. I was working too fast, and (silly me) put in 2 teaspoons of yeast instead of the 2 tablespoons. Duh.But that means I have this large doughy mass, that I'm about to throw out... but I hate to throw it out!Any suggestions? Crackers? Communion wafers? | that shouldn't cause the
that shouldn't cause the dough to not rise at all. 2 Tablespoons is a lot of yeast, and chances are you don't need nearly that much to get the dough risen. How long as the dough been fermenting? You may just need to give it a little bit of time. |
Where to find a tall cake mould - panettone type
In my home country, people bake lots of cakes. Tall cakes. When I say tall, I mean the height of one would be roughly the same as its diameter. Sort of like a very big muffin :)The problem is, I can't find any tall moulds here in the UK. Maybe there are some and I just d... | Panettone Cases (Pirottini)
There are a couple of pans here that might work: http://www.cakescookiesandcraftsshop.co.uk/acatalog/Round-Cake-Pans.htmlA panettone is traditionally baked in a panettone case (a pirottini), right? If that's what you're looking for, try here: http://bakerybits.co.uk/Panettone-Cases-750g-or-1... |
Once upon a time, I was...
Or maybe I wasn't. Is sourdough fast or not... | Say what?
Is this a question or a comment? Elaborate, please.Ford |
Confused about using pre-ferment
Hi guys, I've been hanging around here for some time but this first forum post. I'm a little confused on how to use a poolish. To be more exact; is the poolish an integral part of a recipe or is it a distinct ingredient (and should be treated as such)?Let's say I'm making a simple Frenc... | Please
go to www.bbga.org On the menu bar select "Bread" and from the drop down that should appear select "Formula Formatting" - in the text body where it says click "here" - click there.This is a much better explanation than I could give you in a few brief sentence.But to give a sound bite - a pre ferment represents a... |
No Flavor!!
Today my wife and I were out running errands and decided to stop into what is widely considered to be the best bakery in town. We got a "traditional" French Baguette and two "Regular" Baguettes. I was horribly disappointed. I don't know if it's because I am used to my breads or what but this stuff was reall... | "The fermentation method"? I
"The fermentation method"? I certainly hope so! What's the alternative, baking powder baguettes?But I think this is a common phenomena for people who have become accustomed to carefully done homemade breads. |
Funny Story
Just a humorous story so that everyone knows exactly where I rank in my household. Today, my beautiful and wonderful wife of 19 years went to the store. As I was unloading the groceries from the bags in the kitchen I came across a 5 pound bag of Bob's Red Mill Whole Wheat Flour. I turned to my wife and said... | I hope she uses a sourdough
Most the dogs I know love sourdough. Meet Dolly, my sourdog. She also loves bread porn and is a compassionate lurker. :) |
Preheating question
PreheatingSome preset programs of my breadmaker, Kenwood BM450, has preheat step at start. I have been googling a while on its purpose without result. Could any folk help me to understand why preheat is necessary when all ingredients are in the baking pan before kneading start. What is its advant... | Predictability, consistency
I guess, theoretically, if the ingredients are all at a known temperature, then things should go according to plan, more consistently. You don't have to worry about maybe putting in one, or more, ingredients that may have been so cool/cold as to slow the process(yeast) down, if there were no... |
Ceramic Relief Sculptures of Bakers
I am not sure if anyone follows the Gentle Author's blog of Spittalfields Life in the East End of London, but the blog entry for 23rd March 2012 is fascinating. These beautiful reliefs of bakers at work are worth a visit online or even in the flesh ! see www.spitalfieldslife.com an... | Wow thanks for sharing that
Wow thanks for sharing that website, it was a good read and beautiful sculpture. Thank You. |
How to make heavy cream for whip
Hi all, Where can I find the recipe for heavy cream to be used for whipping? Heavy Cream Substitute 3/4 cup milk 1/3 cup butter is NOT for whip TIA B.R. satimis | heavy cream is an ingredient
if beaten beyond whipping, heavy cream separates into butter and skim milk.In order to get heavy cream, you need a lactating cow, a bucket or similar container and a three legged stool. Skip the bucket and stool (plus warm hands and making friends with the cow) if you can just get a hold o... |
Help a newbie troubleshoot?
Hello all,Not sure if there's a subforum for this (if not maybe one can be created?) but need some help figuring out what went wrong with a dough I made yesterday. Poolish - 24 hr ferment500g - white flour500g - water1/8tsp - yeastFinal mix - 3 hr bulk fermentation450g - white flour50g - wh... | Hi, and welcome.
My first guess would be you might have used a different brand or type of flour than before, and it requires less water. Did you try adding some flour ? |
A Challah for slicing and freezing
Today my wife asked me to make a Challah for slices that she will use from the freezer.I usually bake braided or snail shapes, but for a sandwhich or a snack, a loaf made in my adjustable non-stick pan is ideal.It took me about 6 years to develop my recipe.It is very soft, fluffy, sli... | Bread slicer
I received a PM and I thought it may make sense to add it to my thread:I see in the picture the white bread cutter. Where did you get that? Looks really neat. I could use one of those, because when I make a loaf, my cutting skills go disarray and sloppy. Challah looks great by the way!Presto Bread Slicing ... |
Lenders frozen bagels rated "very good" by Consumer Reports? Nay, says NY Post.
Here's an article to amuse us all: http://www.nypost.com/p/news/local/half_baked_4nxl6LzpMoeChzubqcaFUONow, back when I was a teen and you could go to Mr. Lender's bakery and get directly from him what was coming hot off his newly develope... | Subjectivity
This is the problem I have with all food reviews! They're rating based on their own perceptions and expectations. It's entirely subjective. Two people can eat exactly the same thing and they'll subject it to entirely different criteria when deciding whether they like it. Some people even believe they like ... |
Sugar substitute
Hi all,Sugar is an essential ingredient in bread and cake baking on account of its component, carbohydrate. However its too much intake may cause problem especially for persons of sedentary lifestyle.Is Sugar Really So Bad?ehealthforum_dot_com/blogs/ehealthguide/daily-bite-is-sugar-really-so-bad-b2514... | Just a thought
Firstly, sugar does more than just sweeten, depending on how and where it is used. Admittedly, as a culture, we use way too much sugars. Rather than replace sugar with an artificial sweetner, maybe we should consider reducing the amount we actually use while sticking to sugar (sucrose), brown sugar, hone... |
Lesson on distraction
Here's is just a lesson on distraction. Today I was making English Muffins, since it was a cold rainy day here in Southern California I decided to use the oven to get them to rise. I turned the oven on to 350 for about 15 seconds to warm it while I was doing this my 16 year old son distracted me a... | My oven
sometimes decides on its own to switch to broil! Usually I notice it only after the smoke alarm went off and the dog goes crazy.But the kitchen timer is my best friend, after I experienced several distraction "accidents" due to untimely telephone calls - or just getting sucked into the computer...Happy baking,K... |
Anybody have the list of all countries represented on TFL?
It was quite an amazing list when Floyd posted it. Is there a link somewhere? | Countries
In the last month, here are the countries the site has had visits from, sorting from most visitors to least.United StatesCanadaUnited KingdomAustraliaIndiaNew ZealandSingaporeMalaysiaPhilippinesIrelandGermanyItalySouth AfricaFranceSpainNetherlandsIsraelHong KongRomaniaUnited Arab EmiratesMexicoJapanGreeceDenm... |
Gray/grey white bread?
Using nothing but white flour. salt, filtered watwer, and yeast; my no-knead Ciabatta bread is considered to be excellent by all my family and friends.However, the Ciabatta is not white, it seems almost like Rye bread in color.After a day or so, we toast it, and it becomes something other than a ... | Search
Type gray dough in the search box |
52 Loaves
"52 Loaves" is the title of a book I found yesterday at a Barnes and Noble bookstore in Omaha, NE. It's written by William Alexander, the writer who did another book "The $64 Tomato" about his home gardening experiences. I haven't read the book but did skim enough of it that I thought it might be of interest ... | 52 loaves, eh! Sounds like a
52 loaves, eh! Sounds like a challenge :-D |
Our palate has been ruined.
We were at the local hippy-yuppie-organic-free-range grocery store picking up real parmesan and hitting the olive bar when hubby said, "let's make your life a little easier today and buy a loaf of bread." He picked out something dense and boasting a plethora of tasty grains. I tried it thi... | Yes
It is tragic, isn't it? To think that people still eat plastic wrapped loaves of air and think it's real food...I can't think of anything I've made that hasn't beaten store-bought by a wide margin. The average US citizen spends less of their income on food than any other country in the world. I can't help but think... |
Why own a machine to mix bread dough?
I prepare no-knead bread dough in a large glass bowl.I mix for less than 2 minutes using a SS flat blade butter knife.After 12-18 hours the gluten is fully formed.Next, I shape the loaf using my adjustable no-stick pan on a Teflon baking sheet.http://www.youtube.com/watch?v=bmU3Ufl... | well
I don't think it would be ideal for quickbreads! I make banana bread when we get some bananas that are close to spoiling and won't get eaten. Without a mixer, those bananas would probably just go to waste.If you have 12-18 hours or longer, the no knead method is nice. It allows for a great deal of flavor developme... |
Happy Purim! Golden Norwitch...
After a couple of months working on the Norwitch sour, I baked 25 loaves in one week for Purim holiday baskets. Here is my oven with brick and cast iron pan for steam:Here are my proudly baked loaves:Walla! | Nice work, David!
Those are some very handsome loaves.Paul |
KAF Baking Sheet CD
I am wanting to buy a CD that King Arthur flour published that had The Baking sheet magazines on it; All the magazines from 1990-1999. Does anyone have one they would sell OR know where I could search? It isn't available from their website anymore. Thanks! | You could try King Arthur:
You could try King Arthur: https://www.kingarthurbaking.com/blog/2009/03/05/a-baking-time-story-or-how-%E2%80%9Cthe-baking-sheet%E2%80%9D-came-to-be This is an article about it written by the lady who is responsible for it now. The article is from 2009, but it's still worth a shot.Or try the ... |
egg and soy free
I have a granddaughter that has been put on a soy and egg free diet. We've always made a sweet roll refrigerator roll for family get togethers. What suggestions would you have to replace the egg? The recipe calls for 1 egg.I'd appreciate any suggestion that you would have. Thank you for your time. | Sunflower
The main benefit you're getting from the egg that you also get from soy will be lecithin. You can also get this from sunflower seeds. You can buy them and grind them yourself to form a flour, or there might be a local source in your area. You can also buy it online, though it isn't really cheap. Edit: Sorry, ... |
Enzymes?
I'm interested in learning more about enzymes and how they affect the dough. People seem to talk about them frequently and I have a general understanding of what they do but I'm really looking to expand my knowledge a little more. | Check this book out - excellent
If you are truly interested in the science involved in bread making then this is the book for youBread Science: the Chemistry and Craft of Making Breadcheck out the following TFL thread toohttp://www.thefreshloaf.com/bookreviews/breadscienceThis should do it for you - hope this helps.Ben |
Opinions needed!
Dear everyone,For several years I've been working on a book about bread-making, less from the standpoint of individual recipes than the underlying principles, science and history.Although not quite complete, I've posted the finished sections as pdfs on my website, and I would really appreciate any comm... | Thanks for sharing
Neil,I just started reading the preferment section, this really looks like an excellent resource. Thanks so much for sharing this with everyone. Incidentally, I'm a software developer and have a bit of expeience in the publishing industry (technical experience). If you need any help maintaining this ... |
Ammonia smell in flour?
An odd question: The large plastic-ware container that I use for storing unbleached AP flour holds about 6 pounds of flour. I empty it completely and run it through the dishwasher twice a year or so, so I'm always fairly certain that there's no flour in it more than six months old. And I've stor... | Are you confusing the smell
Are you confusing the smell of bleached flour with ammonia possibly? I store my flour in similar containers and haven't had that issue. Also white flour usually has an extended shelf life of up to 2 years, 1 year for whole wheat. |
Looking for a display that shows the difference in fresh ground vs store bought flour
Greetings all, I hope to be on this site for a long time to come!I KNOW that I have seen before, and now cannot find, an educational display (it looks like test tubes in a holder sort of thing) that outlines and explains the differenc... | Flour Values
If you can find or borrow a copy, take a look at "Bread Matters" by A Whitley. The beginning of the book gives his explanation as to the declining values in modern processed wheat for flour. It is an opinionated view so don't take it for gospel without further reading. |
THE BEST 5-DAY EUROPEAN ARTISAN BREAD BAKING & PASTRY WORKSHOP: Guest Instructor German Master Baker
THE HAINS HOUSE PRESENTS 5-DAY EUROPEAN BAKING COURSEMARCH 10-15, 2012Günter Franz Guest Instructor European Master Baker Small Class Size Hands-On Wood Fired Oven Learn the... | Too bad
I'd be interested in this, but it's impossible with three weeks' notice. Frenchcreek baker, are you the one putting this on, or are you just passing on the info?I'd love to have more lead time if something like this was going to happen in the future. |
Formula 1 Bread Car!!!
http://www.totalprosports.com/2009/08/28/the-making-of-the-f1-bread-carwith-bread/ Check this out, it's my two passions combined Bread and Formula1 racing...too cool!! | SWEET. I'm willing to bet
SWEET. I'm willing to bet that thing stands a better chance of scoring points in 2012 than HRT. |
bread slicer recommendation
Can somebody recommend a good bread knife, or bread slicer? I find that my crusts are sometimes very difficult to cut through and get nice, even slices, though I do have a fairly sharp serrated knife. I was poking around on Amazon to see about either an electric knife, or a a bread slicer.... | I used
My electric knife, its a black & Decker and it came with 2 sets of blades (one is longer than the other set) and it works pretty good. Its a simple one nothing special, but it does the job.Norman. |
HELP! - how do you get the risen baguette off the linen cloth??
Hi there, first time poster here - I'm a relative new comer to home baking but am knocking out some pretty good hybrid Sour-dough loaves (100% hydration, 2-3 gms yeast to 500g flour) I've recently decided to give baguettes a go and am reasonably happy wit... | There is a trick to it!
The way I was taught was to use a "transfer board". It is easier to see and understand than it is to explain in words, so I'm going to ask you to watch this excellent video tutorial (on ciabatta as it happens) by Mark Sinclair (mcs here on TFL) who owns and operates the Back Home Bakery here in... |
Cracked Oven Glass
Ever since I read the BBA, bread baking finally made sense and it finally clicked for me. (Better Homes & Gardens Cookbook's bread section--what a waste!) I've been been baking bread...a LOT. As much as I can manage it--which is several times a week. I'd probably bake more, but my family and the o... | reread BBA
Yeah, stuff happens. If you read the sidenotes in BBA he talks a little bit about breaking oven glass. Fear not, it really isn't the end of the world. Check out the appliance parts suppliers on the interwebs, they also offer advice on repairs,mike _______________________________________________________ Re... |
Finding Larousse book of bread
I would like to buy a copy of this book but the only ones on line are very expensive. Does anyone know of a economical source ? Used and clean is fine. | Not a direct answer to your
Not a direct answer to your question but you can find some of Eric Kayser’s recipes in his videos on YouTube. His videos are in a group called Maison Kayser Academy. The recipes are written out in English under the various videos and many are from his Larousse text so you can access a sele... |
Help, Dry Muffins
It seems every time I bake muffins lately they come out dry. I follow (supposedly) tried and true recipies. I check my oven temp. and it is correct. I tried a "coffee cake" muffin from Dunkin Donuts and it was so moist the day I bought it and still moist the day after. That is what I am trying to a... | Overmixing?
Do you, perhaps, overmix them? Without knowing the formula you use, it's a bit difficult to come up with some ideas.Karin |
Happy Valentine's Day!
Happy Valentine's Day, everyone!I just couldn't help posting it.Jitka | Ah! Happy Trinity Tuesday!
Don't quite know what a triangle has to do with a lover's holiday... Threesome? Sounds progressive... |
Celebrate Fornax and the festival of Fornacalia, Feb. 17th
Fornax,A Roman goddess, who is said to have been worshipped that she might ripen the corn, and prevent its being burnt baking in the oven (fornax.) Her festival, the Fornacalia, was announced by the curio maximus. (Ov. Fast. ii. 525, &c.; Festus, s. v. Fornacal... | How will you be celebrating?
I can't bake tomorrow, but I have some plans for the weekend. How will you be celebrating? Let's share our efforts here.Jeremy |
#BreadChat -- Join us on February 11
Tomorrow we Chicago Amateur Bread Bakers celebrate our first anniversary. As part of the festivities, we're experimenting with some new activities for the new year. #BreadChat is a discussion hour for bakers of yeasted, artisanal breads. We will meet on Twitter and tag our tweets wi... | Hi
I would like to participate. I have never twit, so I'm not sure how you do that. I do have some questions and bread baking is something that I do really enjoy. I see a lot of people here who are incredible bakers and they put out unbelievable products. I wish one day I could do the same. Anyway, thanks for the ... |
Storing homeade bread
Hi guy,Can you all share what way you like best to store homeade bread? I love making bread, but it seems like by the next day, it is stale already. Should I put it in tupperware or maybe wrap in foil? ThanksStacey | I waste so much bread because
I waste so much bread because i only like it the day it's baked...and i seem to bake everyday, so, what am i going to do, choose fresh, or that old bread! I find that my sourdough does last more than a few days, i store it in a big tupperware, but i only eat the old bread toasted....just ... |
Need help with ITJB almond horns, to be baked with homemade almond paste
I just (hooray!) made almond paste for the first time. I made half the recipe in ITJB. I used my food processor and added a couple TBSP of water after the almonds were processed the first time, and that enabled the mixture to be finer and smooth... | Beautiful!
That looks delicious! If the recipe just says "beaten," I wouldn't assume it meant to beat the whites until they were stiff. I would think if stiff egg whites were meant, the recipe would indicate that.Best wishes! |
Angel food cake Texture in Bread crumb
Several weeks ago I had bread in a restaurant that had the crumb of angel food cake, and noticeable very white just like the cake. btw it was very tastey. Does anyone have info on this type of bread and how I might get that texture. Thanks | Wonder- B !
... ok... search box... water roux and again with... feather fluffy white |
how to store home made pasta
I would like to make pasta, noodles, spinach fettuccine, etc. If I am at it I would like to make a large quantity. My question: How do I store it? I would hang it and dry it, then bag it. I fresh pasta in the stores in a refrigerator case.. but if you dry it why does it need refriger... | I'll bet the refrigeration has something to do
with raw eggs in the pasta and maybe a regulation. Check into it and...Anything in the supermarket refrigerator case advertises as "fresher" because it implies it can spoil and take less time to cook. Also more customers hang around the refrigerator shelves and make quic... |
Homemade Pasta
Am looking for some assistance. I make a type of homemade spaetzle, handed down from my grandmother (the recipe lol). While we LOVE the "homemade noodles", they are not quite right for things like alfredo sauce. They seem to be more like mashed potatoes (on which you might put butter, gravy, etc) as o... | Typically pasta-making calls
Typically pasta-making calls for durum flour. |
White Rice Flour
I've been using Semolina flour to dust my peels for bread but I can only find it online or at an Amish shop about an hour from my home (and Ive only been there once; how I have my Semolina flour now). I've found it to be rather expensive online and so when I bought white rice flour at less than three d... | Corn Meal
is very cheap, available everywhere - and works great at keeping breads from sticking to the peel. |
Experiment on a 70% rye
This is a little experiment I wanted to do for years: Using my single step Detmolder rye recipe (see e.g. https://www.thefreshloaf.com/node/23830/german-baking-day) with a Rye:Wheat ratio of 70:30 I wanted to know if the results were different using the two methods:1. Mixing everything together ... | No difference?
I vote with the no-pick crumb. And not due to the :( pick.The crumb on the right has a unified color/flour, slightly less fermented (dark compact near bottom crumb and flattish gas bubble shape on the left) and just looks better. More consistent which might have to do with not having to blend into an ... |
Find any recipe you want
http://www.foodferret.com/#ttl=%2BWhole%20%2Bwheat%20%2Bbread&m=normal&n2131-sourdough%20starter=on&n94-yeast=on&x322-baking%20soda=on...The site above allows you to search recipes for any word combination, also to include and exclude ingredients.The page I linked to is a search... | Recipe
This is amazingly good. Is this your project? It inspires me to make changes to my site.I would change the color scheme, but that is a minor issue right now.-Michael |
Addictive Bread
I went to a seminar today about the interrelationship of stress and alcohol and aging (I only have a problem with one of those). It got me to thinking about impulsive and compulsive behaviors. When I got home, I heated up some delicious white bean soup, and sliced some of the BBA Poilane-style Miche I... | Great Post
I couldn't think of a better problem to have. (I say don't stop) A baguette, batard or boule or some sort will come along and fill the void and you'll be back to square one. |
Lawsuit Farmers vs Monsanto re Control of Crop Genetics
I became aware of this general issue on this site I believe in Andy's blog. It seems almost surreal to me - now Monsanto is trying to prevent farmers from planting certain crops because of cross-pollination with their patented genetically engineered varieties gr... | World Domination
and some corporations will stoop so low to achieve it!Andy |
Seeking feedback on bread formula calculator
Hello All,I've created a bread formula calculator -- just for the fun of it. Here's a link: http://happybreadhouse.com/post/16327906955/ciabatta-formulaBefore I use this to post other formulas, I would love some feedback on how the tool works.More background for anyone who ... | Interesting
Looks interesting. I'm really bad in math so this looks handy. Will let others reply who are a lot better in math than I am. |
Cast Iron vs. Baking Stone?
I finally figured out how to make basic sandwich bread and now I'm moving on to greater challenges. I would like to get a baking stone but there seems to be a number of people who prefer cast iron. I am already a huge fan of cast iron. I have several cast iron pieces already and enjoy theire... | Baking stones: risky business in my hands
In my hands, baking stones are at constant risk for breakage. I stopped buying them after the third cracked. I'm not an inexperienced baker at all, but my luck with the things just wasn't good. I moved to 6" X 6" unglazed quarry tiles. They work just as well for me as the ... |
Making Your Own Linen Brotform Liners
I had read that hemp linen makes wonderful bratform liners. I decided to give it a try and ordered myself a yard from Dharma Trading Company.While waiting it's arrival I decided I had better make a prototype out of scrap material before attempting to make one using the hemp.I know... | I have a question...;-P
Janet, just how does one go about running a sewing machine? ;-)Ron |
Bread density
If I take a plain bread recipe that weighs 1.2 pounds it should fit in a 1 pound loaf pan and weigh 1 pound after cooking, from what I have read. My question is, if I add to that recipe 2 oz sugar, 1 oz dry milk, one egg ( 1.65 oz), 1 oz butter, it then weights approkimately 1.45 pounds going in. But wi... | My Guess
If you add the egg and butter, it will increase the dough's hydration, so you will probably need to add more flour as well to get the same dough hydration as the original recipe. That said, your dough will weigh more and probably not fit well in the 1 lb. loaf pan. You may need to use a larger loaf pan (5 x... |
Baking time vs Temperature? And the Winner is...
Hi all,I have a new Italian convection twin-fan assisted oven with steam function. Very nice, very even bake but oh so f-a-s-t!Problem is: If I follow recipes times and temperatures to the letter, my breads,pastries and cakes are overbaked and the recommended bake time i... | Convection bakes about 25-30% faster.
The following are general guidelines for converting conventional recipes for use in a convection oven.Option one: Bake at the same temperature that the conventional recipe recommends, but for less time. Option two: Bake for the amount of time that the conventional recipe calls for,... |
How to search for blogs
Can anyone explain how I can search what blogs are available on the site? Thanks. | Blog Search on TFL
If you are keen to read more blog posts from a particular contributor, you can click on their user name, this will take you to their account page and if you scroll to the bottom of the page there is a link to "view recent blog entries". You can also put 'username blog' in the search box to find their... |
Importing Sourdough Starter?
Hey All,I've been lurking around here for quite some time and it's an awesome site. Thanks for all the incredible info.I have an interesting question:I live in Japan and have managed to cultivate a sourdough culture in the heart of a city. I am moving back to the States in about 2 months ... | Paint it
I would paint it onto parchment paper.... dry it out and then fold it up and wrap it tight and put it in a ziplock bag... and then rehydrate it when I get moved. |
Sugar work book?
I've been asked to teach a module on sugarwork, (pulled, poured and blown) to a bunch of Pastry students.Problem 1: I have to either make or suggest a text book.Problem 2: When I learned, we didn't use text books, just an old, snooty French guy, and he must have passed on by now.Can anyone suggest a g... | The Advanced Professional Pastry Chef by Bo Friberg
The Advanced Professional Pastry Chef by Bo Friberg has extensive chapters on sugarwork, but it's not inexpensive. As textbooks go, though, $42 USD is downright cheap.Patisserie 2nd Ed. by LJ Hanneman is another. It too is a comprehensive patisserie textbook and had a... |
Anybody has expirience with using alginat in bread baking ?
I read this articlehttp://www.sciencedaily.com/releases/2010/03/100321203508.htmand now I want to try a new "wonder", but i haven't found any recipe in Google.Please, i appreciate any piece of information or idea. | Found some interesting links
http://www.livestrong.com/article/365009-how-to-buy-sodium-alginate/http://www.willpowder.net/sodiumAlginate.htmlhttp://www.amazon.com/WillPowder-Sodium-Alginate-16-Ounce-Container/dp/B00250UHDShttp://www.5min.com/Video/Lab-Coat-Cooking-Cilantro-Pearls-80473658The last video is really a coo... |
Crust on baguettes
I am extremely excited because yesterday I made 4 baguettes that had a wonderfull and open crumb. I decided to go against the grain (no pun indended), and just not knead the dough. Instead I made an extremely wet dough (about 80% hydration) and did the stretch and fold method. I would then let the ... | temp
I second the temp thing, it could be the culprit.But iw ould also like to add higher hydrations doughs often need a bit more time in the oven than lower % doughs to get that extra boost in color, but often have less of a shiny finish. |
Confusion between measurements of Flour.(volume/weight)
I've been baking breads and rolls for quite a while. My problem is most recipes are by volume, some by weight. Now when I go to convert, I get different measurements depending where I look or by what recipe. I started with 3 cups of flour and that could be anywher... | 2680 hits on this site alone!
http://www.thefreshloaf.com/searchresults?cx=partner-pub-5060446827351852%3A9bvu1n-clx1&cof=FORID%3A9&ie=ISO-8859-1&cow=volume++weight&sa=Search |
What type of bread....
What type of bread goes well with turkey? Just wondering if any of you have a preference.Stephanie | Perfect dinner bread
My whole grain version of Pain a l'Ancienne (BBA) is my default dinner bread.Merry Christmas,Karin |
Last Loaf of 2011 - Happy New Year
to everybody here in TFL - you are are the best!My Last Loaf of The Year 2011 - German Many Seed Bread (from WGB). (Sorry, no crumb shot - these were for sale).Happy 2012 baking,Karin | lovely loaf any time of year
Happy New Year Karin!A splendid looking loaf to finish the year on. All the best to you in life.... and of course baking for 2012.Franko |
Yeasty smell problem
I made a 100% whole wheat sandwich loaf today, based on Reinhart's Whole Grain Breads formula. Previous attempts at this have turned out good bread apart from a strong yeasty smell. I reckoned the 2.5 tsp of instant yeast called for in his recipe could be excessive in my warm tropical climate. In m... | Overproofing
A beer-like, boozy, yeasty smell is probably a result of overproofing. Since the temperature where you are is so high, I'd place bets on that being the case.Reduce the amount of time the dough spends proofing. |
Incorporating whole grains
I am new to bread making. I tried a variation on a poolish and had amazingly good results. I am looking to incorporate whole grains into my bread, (granola, caraway ect, not as flour). Is there a favorite or best way to do this? Thanks. | Soaking
Try soaking them overnight in water and using any water that isn't absorbed as part of the moisture in the final dough, especially for spices like caraway, anise, cumin, etc. You don't want to lose the essence of those spices.The moisture absorbed by the seeds will definitely impact the moisture of the final do... |
I'm looking to make a yeasty tasting but good bread, but I'm not ready for sour dough yet
I'm looking to make a yeasty tasting but good bread, but I'm not ready for sour dough yet. Any suggestions? | Poolish
Hey Rocky_Creek, welcome to the forums.It sounds like what you're looking for is a poolish or a biga, which consists of just making some of the dough a day ahead of time. Mix equal parts flour and water (subtracting those amounts from the final recipe), add a much smaller portion of yeast than you would use for... |
Enough bad attempts - need some help.
I've been pretty impressed with the knowledge of people on these boards here. I've been reading them for about a week taking in new information.Here is where I stand though. I haven't done much baking, but what I have done have all been pretty much failures. I was researching why m... | Sorry
That much honey with lemon juice? Pardon, yet you may be confusing cooking with baking. Two different things. Try the lessons offered here Your First Loaf - A Primer for the New BakerJim |
How do you warm your water?
I had been using filtered water from the sink, which I would leave at room temperature for a day to allow chlorine to evaporate, before using for sourdough. More recently I switched to a Britta to more quickly filter impurities. Now that it is winter, I am starting to pay closer attention ... | I use the microwave. I first
I use the microwave. I first calculate what the water temp should be to meet the desired dough temperature. My water is from the tap that has an in-line filter (on the cold water). If I mix in hot water, it is not filtered, so I use cold and warm in the microwave. |
Dusting bread before baking
Has anyone used a flour duster to "add" flour to the top of bread before baking? When I proof bread in a basket, my bread normally has a nice white coating from the rice flour I use to prevent sticking. When I don't use a basket, I'm tempted to sprinkle flour on the top for decoration. Do... | Adding Flour
I think this is up to you, depending on the way you want the loaf to look. I expend a lot of effort on my breads and like them to look the way I think artisan bread should look. I don't like the look of a flour covered loaf concealing the blisters, the carmelization of the crust and the scoring. These attr... |
Sharp lame, good slashing = better oven spring
I tend to economize on razor blades for slashing, using them quite a few times before throwing them away. I think I've been handicapping myself. I used a new blade for the last batch of ciabatta, and got aggressive with the slashing -- 1/4 inch deep, at a 45-degree angle t... | Slashing ciabatta?
I didn't think that ciabattas were slashed at all? But after a few loaves the razor blades do get blunt and slashing is easier and better when you use a new blade. |
Failed first sourdough attempt and Gosky Patties
As I discarded the lump of pumpernickel colored modeling clay that refused to become bread after much tender care and extra time in the oven, I was reminded of Edward Lear's recipe for Gosky patties:" TO MAKE GOSKY PATTIES"Take a pig, three or four years of age, and tie ... | Too bad,
I know its not easy, I haven't managed to get a starter going let alone a loaf of bread made, even a failure.But I'm not going to give up, I will keep on working to get my kitchen is some sort of non disaster mode, and find the time to work on it, and try again.I really want to try and make sour dough bread, b... |
Geoffrey Chaucer's Onion Tart
Before I grab my cooke's knyfe I just have to share this. Enjoy!Onion Tartà la Geoffrey Chaucer225g plain shortcrust pastry1 tablespoon fresh thyme, chopped25g butter2 tablespoons olive oil8 onions, finely slicedSalt and black pepper2 teaspoons caster sugarA quarter teaspoon each of grated... | I love it!
As you may gather from my name, I'm a Chaucer fan. I loved the rhymes and the middle English words and I can't wait to try the recipe myself. Thanks for the big smile I got when I read it! |
Photos from Dec 4th "Taste-and-Tell" with Chicago Amateur Bread Bakers
Since July we've been rather remiss about posting recaps of Chicago Amateur Bread Bakers events. In meantime, our membership has grown, and our bakers have grown in skill.Our focus topic for the December 4th "Taste-and-Tell" was "A Bread You've Neve... | Nice looking breads!
Nice looking breads! Especially from that "M.P." he must be some kind of guru!Got another loaf of that one rising on the counter right now, FYI to others, got some great tips at the last T&T as to why my bread is deflating when I score.Mike |
Attention Kansas City area TFL folks- Possible Meeting
Last month, Suzy R contacted me through the message service to inquire about whether or not there were any gatherings or meetings of TFL folks in the KC, MO area. The idea has been suggested at least a couple times over the last two years or so but nothing has ever... | I'd be interested, Jim
So far as I know, my social calendar for January is fairly open.Paul |
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