Anything else that you want to post here that doesn't seem to have a home
Hi! Maybe this question has been done to death but I can't find a direct answer. Through many trial and errors and also trying to be economical I have found out just how pivotal the main ingredient flour is to the quality of finished bread. Hummmm! And adding gluten to all purpose flour really doesn't work well.
So what is your favorite, reliable unbleached all purpose flour and bread flour?
I am considering for bread baking, but other opinions are most certainly welcome.
The two popular options are
KAF bread flour vs Gold Medal better for bread flour
does anyone have a recipe for a chill, lime and coriander pull apart, preferably sour dough.
Has anyone seen (or tried) this? It's actually very interesting - Ankarsrum has come up with a bread recipe called "Bread of the World" based on research into all kinds of breads and computer analysis. I must try this one!
With help from a computer and deep learning algorithms we’ve transformed flour and water to ones and zeros. In order to analyze and merge thousands of bread recipes from all over the world in the first global recipe ever made.
My first question is, how do I sprout wheat berries, and how long to let them dry. I have a kitchen aid stand mixer with a kitchen aid grain mill.
There have been a few posts lately showing sandwich loaves that are lopsided or which have blowouts on one side, asking "What did I do wrong?". My comment was that the poster should try deeply scoring the loaf down the middle to allow even oven spring.
To test this, I decided to not score the Multigrain sandwich bread that I baked this morning. I did score the loaf I baked yesterday. And here's the difference -
And not scored:
I am doing a bit of research into deck ovens as i am setting up a small baking kitchen at home.
Does anyone have an opinion on gas ovens ? I am considering gas as I only have single phase electricity at home and the bigger electric deck ovens require changing the input to 3 phase electricity which is very costly. So my question most importantly is:
Do gas deck ovens cook evenly ?
Are they cost effective or a similar cost to operate compared to electric ovens ?
I'm looking at a recipe for a dough containing milk, butter, flour, salt, honey and yeast. The instructions are to leave it out at room temp overnight and allow it to overproof. Details below.
Is it safe to leave pasteurized milk at room temp overnight? I would have thought that nasties might grow.
- 1 cup milk
- 1 tbsp butter
- 1 tbsp sugar or honey
- 1 packet (2¼ tsp) dry yeast
- 2 cups flour
- ½ tsp salt
I am kinda wishing there was a newbie section, because to proper bakers this is not very interesting, but I have just made my best loaf ever....this is just a white loaf that suits us perfectly, the recipe says you can add stuff but I haven't done that yet. I have made this loaf a few times now and am happy to keep making it...very few ingredients and turns out every time, so if you are a newbie this is perfect...but this loaf has excelled its self .....please add a new bakers section.
I want to buy a solar oven for baking (esp., sourdough breads). I found some old postings but I wonder what has come on the market, and what people recommend; also, whether what suggestions you have adjusting preparation and baking for this method.
I live near DC, so summer can be hot (and I avoid turning on the oven for months), but weather is unreliable, and I don't have full sun anywhere in my yard. Thanks, bread community!