Does anyone know how a bread rise without yeast? Is the yeast free bread more healthier? Do you have a recipe and methods of the yeast free  bread?

I’m having a problem with undone inside with very done crust. I’ve been baking PR’s basic sourdough formula and using dmsnyder’s steaming method. For my last and best effort, I pre-heated for and hour up to 515º (by thermometer), pre steamed, then inserted dough and lowered temp to 450º. I used convection bake. The crust was quite brown at about 30 minutes, but the internal temp was only 165º. I went another 3 min., as more would have totally ruined the crust. Got it up to about 185. My sense is to use an even lower temp. What do you think?

BH

OK I'm Ready!  Just need some Taylor Ham and I'm good to go.

Seriously, thanks to PR's Kaiser Recipe and nbi computers for the help and the tips, I think I'm pretty close to what I've been after.  I've also discovered that forming the dough balls immediately after mixing and proofing those for 2 hours or so before stamping works well for me.  OK, I'm off to make a Taylor Ham and Egg on a Hard Roll just like those NJ diners even though I'm in Maine!

I don't know if it just local, but Wegman's in Cherry Hill, NJ, has 5 lb. bags of King Arthur Flour on sale for $3.29.  Most stores in my area charge $4.99 for King Arthur so this is a good deal and I intend to stock up!

Hello,

I am looking for some advice from those more traversed in the bread baking world.  I am fairly new to bread baking, and I am unsure as to exactly how wet loaf pan breads are supposed to be.  I have been baking some recipes from Nick Malgieri's "How to Bake."  Although the loaves from the recipes have been turning out pretty well, I have not really been getting a windowpane after kneading with my electric mixer, I believe this is because the dough is fairly moist.  Am I just not kneading sufficiently?  I have followed all instructions for the recipes measuring all ingredients by the spoon and sweep method as recommended.  Any thoughts or comments would be appreciated!

Thanks!

Have a question...I read or heard somewhere that whole Flaxseed was not good for a male to consume...something to do with the Prostrate...However, I see whole Flaxseed being used everywhere--has anyone heard about this?  Also, I "thought" I had, again, read or heard that you get the full benefits of Flaxseed by grinding them....anyone know about that??  Just wondering if that is all true, or is the FLAXSEED "fairy" messing with my dreams??????

Hi Folks, what is pizzadough flavor? Recipe calling for 2 tablespoons, also says optional. What would be a good substitute? Thanks

Ray

Hi.

I got so excited by Allisons blog, that I'm going to head out to the mill and pick up some stuff.  Anyone need anything?  I'll be getting some whole wheat for sure but am open to spliting things.  Let me know if your interested.

Perry Brown

pb4jo@sbcglobal.net

I have only baked Challah several times. I like how everyone elses braids look after they are baked, mine seem to always stretch apart. I am baking some for a friend and I want the braiding to look solid and pretty. What am I doing wrong? I used the recipie from BBA and the dough was maybe a little on the dry side, but it did this when it was wetter too. Should I not proof it so much? I only let this proof for about a half hour. I was wondering if I should try another recipie and see if it still does the same thing.

I had a great sourdough starter going and something went wrong. I treated it lovingly- never allowing anything but a wooden spoon to touch it, used the same kind of flour to feed it, only used bottled water, and still it went all wonky. I had the mother in the frig and one starter that I kept going on the counter since I bake almost daily. Last week I noticed gnats buzzing around the starter and when I took off the lid it had a nasty smell- my daughter said it smelled like dirty sour feet- ewwwww. So I discarded it, scrubbed the container squeaky clean, and took the other starter out of the frig to get it going. Last night I checked it and it too had that same weird smell. I fed it anyway and this morning it appears to have died- no activity whatsoever and a gluey consistency. What is going on? I assume I have a rogue bacteria that is invading it but how can I preent it from happening again? I had a packet of Goldrush dried starter that I started this morning. I used a different bowl and utensils but will this be enough to keep the bad stuff from getting into it? I have had a heck of a time getting a good starter going. Errrrrr. I am bowed but not broken! Any info would be greatly appreciated!

Amaz