Uneven crumb
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This is a photo of the crumb about an inch from the outside of the loaf.
This is from the center of the loaf.
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Challenges
A forum for bread baking challenges.
Panettone: How to Correct the Balance of Pasta Madre
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Hi All, looking for some advice from any experienced panettone makers out there:
I’ve been making panettone for a few years now, each year bringing new challenges. This week, going into the last week before Christmas, my pasta madre shifted to an off bitter/acidic flavor, I’m guessing too much lactic fermentation. Does anyone out there have suggestions on corrective measures to bring back the pasta madre into balance? I would typically put it down to rest for a few days, but I don’t have the time to wait. I
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100% Rye Crumbling When Cut
Ninja foodie oven to bake bread?
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Hi everyone,
I am new here and came across this link on a pizza site. I'm not that great at making breads and stuff but I try. My big problem is that I don't have an oven to use. I bought this little tiny fixer upper house and there is actually an oven but it's such a mess I haven't even turned it on and I won't. I might end up cleaning the top part of it to see if the burners on the top work but I won't even use the inside of the oven. Eventually I'll buy a new one but can't afford one now so I have a ninja xl foodi oven that I've been using.
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Fresh Yeast
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Does anyone have a recipe on how to make fresh yeast or what the ingredient list is on the packaging of fresh yeast includes? I have tried to make fresh yeast once, but the results failed and the amount was too much for my ability to use as a home baker.
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Sesame Seeds on Top of Bread
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Love baking bread and recently discovered that we like to have sesame seeds on the top of the dough but most falling off before and after baking. Thought to cover the top of the dough with an egg but it makes the crust kind of too hard.
Any other tip here?
Thanks
Nicolas
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Bagels: overnight proofing and condensation issues
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Hello! I am hoping someone can help me with a problem I have been having. I have been making bagels at work and they have been turning out exactly how I want them to. However, I recently changed one part of my process and things are going wrong.
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Vegan wan ton wrapper dough too soft/pliable
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I have been trying to make my own vegan wanton wrapper dough but it keeps coming out too soft and pliable. I’m trying to copy the Nasoya Vegan Won Ton Wraps.
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Sprouted Rye Bread without a scale, measure or recipe
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I love a good recipe to follow as much as the next person, but there was a time when bread wasn't made that way. It was made with markers based on our senses of touch, taste, smell and sight.
As anyone who has read one of my posts in the past knows, I like to bake rye/wheat blended bread. I have a small library of books with recipes (some work, some don't) and procedures for making a specific loaf.
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Judging bake completion in 100% ryes
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