The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

General Discussion and Recipe Exchange

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AbeNW11's picture

I've tweaked a recipe. Tell me what you think.

July 7, 2014 - 1:00am -- AbeNW11

Bold = what I've tweaked it too. To the right is old recipe i'm correcting for someone. I think they got a few things incorrect though, they got mixed up between tablespoons and teaspoons. And I don't know where they got that amount of yeast from. Any advice would be great!


1360 grams wholegrain wheat flour : Same

897 mls water = 897 grams : instead of 840 mls

4 teaspoons dried yeast : instead of 20 (how many packets is that?)

chefrockyrd's picture

bagel flats or flagels

June 29, 2014 - 12:28pm -- chefrockyrd

anybody out there have any suggestions to making bagel flats or flagels as they are called in some places. I have searched all over and questioned bagel bakers in the metro NY/NJ area but its a big secret. 

the ones we have had are probably the same amount of dough as a regular bagel but flattened to give more crust and chew. they are lumpy, not smooth and are wonderful for sandwiches as the filling does not squeeze out like a regular bagel.  one place makes them so big they look to be about 10" across. Most likely put thru a sheeter. 

SherriFL's picture

Butter + what to add avoid dryness

June 2, 2014 - 4:47pm -- SherriFL

I was looking on the internet for info about using Butter when making dough and found one of the forums here from 2009.  Several people mentioned the great flavor from using Butter but that butter left the cooked dough on the dry side.

I am very new to trying to make dough from scratch and do not have a stand mixer with all the gadgets, only my hands & fingers and a rolling pin.  

jvlin's picture

Donut troubles - donuts grow "tumors" in the fryer? Not sure what it's caused by..

April 24, 2014 - 6:48pm -- jvlin

Hi everyone! I'm having cake donut troubles. When I fry the donuts through the depositor, the donuts sometimes get these "tumors." Pretty much, the dough bursts out through a small part of the donut and cooks right away. I thought it was because of the baking powder, but it does it even if I take out the baking powder. It might be because the batter is too liquid? Does anyone have any suggestions on what I can try to alleviate this problem?


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