General Discussion and Recipe Exchange

ISO carrot and dill bread

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Hello fellow bakers,

Many years ago I lived in Berkeley, CA and enjoyed a sliced bread that was sold at a local market, The Berkeley Bowl. The bread, as far as I can recollect, had little bits of carrot in it, and also some dill; it was a whole grain bread, or had a good percentage of whole grain in it, and that's about all I can remember. But it remains a ghost, a phantom bread that I dream of one day replicating. Just wondering if anyone out there ever had the opportunity to eat this same bread, or has made something similar themselves?

Cheers!

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Your favorite rye bread recipe for reubens

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General Discussion and Recipe Exchange

I was asked to make a rye bread that would go well with reubens. I’ve only made one rye bread, so I thought I’d ask the community for some direction. I know this is probably an “ask a 100 people get 100 answers” type question, but here goes.

What’s your favorite rye bread recipe for making reubens (or other grilled sandwiches)?

Thanks!

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Please help! Need Gluten Free Low or No Sodium Bread machine Recipe

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General Discussion and Recipe Exchange

Hello,

I am trying to come up with a Gluten free (using something like Bobs red mill gluten free 1:1 flour) and a salt free or VERY low salt bread machine recipe.

I am new to bread machines and any help would be GREATLY appreciated! Any tips on how to make it in a bread machine , and also, its VERY important that it has no gluten and VERY low sodium.

I have scoured the internet and finding a no gluten, low sodium bread machine recipe is like trying to find an actual unicorn!

Thanks, Jeff

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Hamelman's Swiss Farmhouse Bread

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General Discussion and Recipe Exchange

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100% Spelt Sourdough Bread

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General Discussion and Recipe Exchange

You do not fully understand a type of flour before making a 100% loaf of that flour. I like to combine flours in my bread but to estimate what would be the consequence of each flour addition you need to have a good knowledge of how each flour you use impacts the final bread.

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Publix Sunflower Seed Loaf Bread

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General Discussion and Recipe Exchange

Hi all,

I'm trying to find out anything I can about a bread Publix stopped making I think in 2019. It is a sandwich loaf made with sunflower seeds. My mother-in-law said she loved it, but they don't make it anymore. I've seen many recipes online for other breads, but I'm looking for any insight on this one in particular. I really only need the ingredients, but if anyone has figured out the full formula, I would so appreciate you sharing.

Thanks so much,

Lisa

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Pumpernickel Bread

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General Discussion and Recipe Exchange

Hi Everyone,

I'm new to the site. Whenever I use the search function here, it bounces me out of the website, either to my cable company or to an Asian website (looks like Chinese to me.). Therefore, I haven't been able to find threads about pumpernickel bread.

A friend asked me to bake him a loaf of pumpernickel. I've searched the web and the recipes are all over the place. From taking 12 - 14 hours to bake, to getting it done in an afternoon. From including mashed potatoes and sprouted rye to coffee and chocolate.

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Wheat flour starter

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General Discussion and Recipe Exchange

i am looking to change my White flour starter to Whole wheat flour starter. Could you give me the directions to convert and maintain the starter. My white starter is 1:1.

Thanks

vic

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Croissant Feedback Please

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General Discussion and Recipe Exchange

Just started my croissant journey! Tried hand laminating first and recently had the opportunity to work with a dough sheeter. This was a hybrid recipe (yeast + sourdough). I used bread flour (~12% protein) and 84% french butter. I did 3 letter folds for the lamination and the whole process took 3 days:

Day 1: mix dough and rest

Day 2: laminate, shape, and freeze

Day 3: proof and bake

Baked them at 180C in a conventional oven which took almost 30 mins. Would probably increase the temp and reduce baking time for my next attempt.

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Dan Ayo

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General Discussion and Recipe Exchange

I haven't seen a post from Dan since the day Hurricane Ida hit Louisiana. He lives in an area that took the strongest part of the storm. I texted him but haven't received an answer. Anyone hear from him since August 29?

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The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

General Discussion and Recipe Exchange

ISO carrot and dill bread

Your favorite rye bread recipe for reubens

Please help! Need Gluten Free Low or No Sodium Bread machine Recipe

Hamelman's Swiss Farmhouse Bread

100% Spelt Sourdough Bread

Publix Sunflower Seed Loaf Bread

Pumpernickel Bread

Wheat flour starter

Croissant Feedback Please

Dan Ayo

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