I’ve tried doing sourdough multiple times.
im obviously challenged and can’t get it down.
it kinda makes me feel terrible but honestly ...I think I’m giving up (I’ve literally tried so many times).
does anyone else here ONLy bake breads where you add commercial yeast?
I almost feel like a fake baker (even with yeast I always follow a recipe) and need some validation lol....
I'll preface by saying we're a family of 8. Right now, the most I can fit into my Kitchenaid mixer is about 4-6 cups of flour at at a time, making 2 standard sized loaf pans. The thing is, we can easily go through that much bread every day.
Does anyone have tips/recipes to share to make 4 standard sized loaves at a time? I'm struggling to stay on top of our bread consumption!
The artisan style loaves definitely don't go far enough. I need to make a batch somewhere in the realm of 10 cups of flour.
I’ve been making Amish White Bread. The recipe makes 2 generous 9x5 loaves. Can I make 3 smaller ones??
Can anyone give me a recipe for burger buns that don't use any dairy?
Good day from here in England!! My thoughts and good wishes are with everyone around the world, wherever you are, in this difficult time ❤️
I’m new to the site, and pretty new to home bread baking. I’ve been making it at home using my bread maker for a long time, but with the lockdown I’ve got more time on my hands than I know what to do with, so I decided to finally bite the bullet and go the whole way by hand. Pretty nervous but wish me luck!! ?
Hi Group,
I had to change my ducth oven and went for something larger. By doing this, the dough was litterally creeping and the loaf kept a low shape as you can see on the picture. Scoring marks healed immediately !
This is a 75% hydratation dough. (All purpose flour 75 % + Dark Rye Flour 12.5% + Spelt 12.5%)
Maybe, my APF is not perfect and i should reduce the hydratation rate ti keep a more ferm dough.
What do you think ?
Thanks in advance
Hi...This recipe give flour weight at 500 grams, or about 4 cups. KA weight chart lists WWheat flour at 113 grams a cup which would be 452 grams. ? ?
I have made a variety of challah recipes over the years. I'm generally happy with the results, but curious how to achieve the pillowy soft yet dense, sweet, elastic challah made by companies like Zomick's. Zomick's has actually provided "their" recipe, but it's not much different from any other recipe, although the units are unclear (what's a cl?). I haven't tried it yet for that reason. There are many commercial challahs like this though, and they differ from what you buy in good bakeries.
Have any of you solved this one?
Hi there
I was going to buy a starter before the virus craziness, but now I cannot. I currently only have plain white flour and not sure I can get any other types right now. I can try though!
Id love some sourdough starter recipes that bakers have has success with?
Anyone use the Tartine for Dummies recipe. follow Tartine instructions until bulk ferment. The Dummies recipe does 5 S/F over 1 hour and then into the ffridge for a bulk retard for 12-24 hours. And then a final shaping and back into fridge for 2-4 hours beofre baking.
