There are three FAQs on this site, to date:
A Baking FAQ - Answers to common baking questions. The Site FAQ - Questions about me, The Fresh Loaf, how to register, etc. The Glossary - Definitions of some of the jargon that bakers use.
If you don't see the answer to what you are wondering about, please post in the forums or contact me.
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Burned Bottoms!
Hello,
I found your site through Mr. Reinhart's blog. For Thanksgiving, I tried his
white bread variation #1 in the cluster-roll format, baked on parchment and
sheet. After about 15 mins. at 400 F.-- and I can't verify temp. accuracy--
the bottoms were burning though the tops were not even brown. By cutting
away the bottoms, a disaster was clumsily mitigated. Can you please tell me
how this would happen?
Cordially, MReg.
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Burnt bread
Move the shelf up one notch in your oven.
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hole in the middle and properly brown outside, undercooked insid
I made a buttermilk oatmeal bread which looked wonderful until I got 1/3 through. The inside had a large hole and it was sticky around the hole.
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Wild Yeast starter
Hi -
Can I substitute a vinegar for the pinapple juice?
Where can I find an oven-shelf sized stone to help stabalize my oven temperature?
Thanks
Sam
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oven stone
You might look into places that do custom stone counter tops... they have lots of stone stuff, and scraps. They might have what you need really cheap.
Lee
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