OK I have gathered that in USA a scone is called a biscuit. So now my question..... Does anyone have a recipe for scone/biscuit's made with sourdough????????
My starter is very active and more than I need for daily bread so I want to use it for something else. The other item is pan cakes (USA) or pikelets (OZ) or flapjacks as we call them here in S.A.
Has anyone ever baked bread in a stainless steel pan? If so, what adjustments need to be made. If not, is there a reason why you shouldn't use stainless steel? Hope someone can answer this question.
This is the third time I bake Tartine Bread.
This time I made it at 77% hydration, and made a mix of 18% whole wheat and 82% strong bread flour.
Hi all! A while back, my husband purchased a Nutrimill to grind our own flour. He lost interest and it has been sitting in a cabinet. I just picked up a Zojirushi bread maker and I want to start grinding my own flour and baking bread. I have googled all sorts of keywords looking for a good recipe and I am really confused by what I am reading. (I am new to bread making)
I hope this is the right location for this thread. It falls into both "off topic" and "equipment" so I chose the latter.
I'm seriously considering getting the Bosch Universal Plus mixer over the other options for reasons I won't go into just cause I'm sure you've heard them all (works better for dense breads than some, but costs less than others, and has good customer support supposedly).
Been watching Paul Holywood on BBC ,and got the baguette recipe off the web site. it says it's enough for 2 Baguettes.I was impressed with the crumb.I would like to use the same recipe as far as I can to bake a 2llb Loaf but not sure about the Ingredient amounts .
Is there somebody who could point me in the right direction.
here is the recipe I used
250g/9oz strong white flour, plus extra for dusting
5g/¼oz fast action dried yeast