The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

General

Any type of bread that doesn't fall into the other buckets: herb breads, sandwich breads, fruit and nut breads, anything else you enjoy.

rosvia_w's picture

Troubleshooting for Fruit Yeast Water Bread

August 17, 2017 - 2:08am -- rosvia_w
Forums: 

Hi, 

I just started to bake with Fruit Yeast Water and have read a  few success story from some member here on bread baking with FYW. Apparently it's not the case here. I have tried twice, once with raisins yeast water and once with apple yeast water but they're all underproofed, bread turned out hard and flat. 

Teig's picture

Baking with grains from brew shop

August 11, 2017 - 10:14pm -- Teig
Forums: 

Hello,

I was thinking of going to a brew shop to buy grains to add to my bread. All I seem to find on this topic is "spent grain" bread. Is it possible to just use fresh grains from the shop instead of spent grains from breweing? If I can use the grains without having used them for brewing, do I need to do anything to them besides milling them? Ideally I would like to get some grains to add smokey or pale malt flavor to my breads. Thanks in advance.

 

Sorry if this was already answered, I looked and didn't see this topic. 

fupjack's picture

Preserving pretzels

August 6, 2017 - 10:44am -- fupjack
Forums: 

I've been making soft pretzels, and I've noticed that after about a day, the large salt pieces I have on them tend to absorb moisture and melt, leaving a rough texture on the skin of the pretzel.  It's still salty, but a bit damp.

Is there a way to prevent this?  I've been using a coarse salt to salt them, so it might just be I need to go buy official "pretzel salt"; I haven't tried it yet.

TomW's picture

What did I do wrong?

August 4, 2017 - 11:11am -- TomW
Forums: 

I tried to do a coconut-bun for a keto-burger, but it didn't turn out as I expected.


At first, it looked and felt fine, but once you firmly grab it like you would a normal burger, it felt soggy and fragile.
Here is the list of the exact ingredients I used for 3 buns(10cm diameter, 2cm height):

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