Any type of bread that doesn't fall into the other buckets: herb breads, sandwich breads, fruit and nut breads, anything else you enjoy.
Does anybody have ideas of what I could put in my bread to help it last a little longer? Or things I can do to it? I'm not unpleased with the length of time that the bread is lasting...but I had somebody tell me the other day to use crystalized citric acid to help preserve my bread...any thoughts?
After I have baked my bread, the smell of the bread (the inside) smells off... like sour.
I have made this bread before and it did not have the same smell, and it seems to be my yeast or flour.
i have a can of instant dried yeast (the one that looks like grains), I've opened it and it has a plastic cap, and I've closed it (obviously xD) and left it in a storage container under my table. Maybe I'm supposed to refridgerate it?
The name of this thread is not the title of a long lost manuscript of Heidegger's, though ...who knows.
Yesterday, I decided to tackle Richard Bertinet's "slap and fold" method of hand kneading after watching his video on Gourmet Magazine's website. I was extremely inspired. His motions and his hands make it look easy and in fact, overall, I found that it wasn't difficult to master.
Here you will find a Government issued Bread book from October 1918 titled "Victory Breads". It's just a few pages with some WWI info in there.
http://www.archive.org/stream/victorybreads00unit#page/n1/mode/2up
JP
Hola! I was just wondering, how long does a starter live? Does it actually ever 'die'? and... I was reading about starter and how sour they are and all that, and I have a question for those of you who have a starter for a while and know some about it. Do I have to add equal amounts of flour and water for the starter to be fed or can I add more flour, to thicken it? I read that the less liquid in your starter, the less sour it will be. My family doesn't like the whole big 'sour' taste to it, so I was wondering if that could be remedied.
I just read the following blog on the KA website.
Near the end there is a photo that shows two slices of bread, one kneaded in a bread machine, one by hand and points out the machine kneaded one is much lighter and airier. It doesn't say why!
