The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Anything too geeky to post about elsewhere.

missylab's picture

Yeast Water

September 11, 2017 - 3:19pm -- missylab

I recently made some yeast water with blueberries and grapes (separately).   I made some bread with the yeast water, resulting in some of the best bread I have ever made. Then I got to thinking, is it safe to make yeast water? Is there a chance of botulism? I assume skip the yeast waster and stick to sourdough starter if it's not safe, but if it's safe, I'd like to continue experimenting. 

CountryBoy's picture

Recipe for grease to separate bread dough from baking pan

May 13, 2017 - 11:23am -- CountryBoy

What do you use to separate your bread dough from the baking pan.

I mix lecithin and Canola oil and the bread pops right out.

But my French baker has a secret mix for grease to separate dough from pan. He puts eggs and some other things in the Crisco like mixture.

Do you happen to know what that special mixture is?

Thanks.

johnm0123's picture

Bread recipe management app - help test the beta version!

April 7, 2017 - 4:46pm -- johnm0123

Hello all,

I have created an web app to manage bread recipes. I originally came up with this idea as a way to not deal with spreadsheets, have my recipes centrally located, and available on any device with internet access. I couldn’t find anything that was exactly what I was looking for and was free, so I decided to have a go at making my own :)

 I am hoping the bread community can help in developing this app. I am only one baker, so I need other bakers to help determine what they are looking for in a bread recipe management app.

khobz's picture

Looking to replicate a very specific type of Lebanese flatbread and I can't even get close. Advice please?

March 6, 2017 - 7:18pm -- khobz

I'm looking to replicate a specific type of flatbread popular in the middle east where it's simply known as "khobz" (bread). It's frequently called "Lebanese bread", "mediterranean flatbread", "wrap bread" or "khobez".

It's similar to pita, but larger and flatter and softer.

I've tried many different recipes and cooking techniques but I still can't replicate the texture of the breads I buy from real Arabic bakeries and am looking for advice.

MIchael_O's picture

Help with Baker's Percentages

January 30, 2017 - 5:05am -- MIchael_O

To me Hydration and Baker's Percentage remains unclear after reading countless Baker's Percentage instructionals. These instructionals all seem to handle the simplest white bread baking examples. The issue is, it sems like the baker's percentage would lose the quality of being able to compare different recipes if you strayed from those simple examples. How about more complex baking? For example, how would one calculate a baker's percentage for:

1. A brownie, that contains a lot of fat in unsweetened chocolate

crumb breads's picture

Croissant Advice

April 13, 2016 - 1:16am -- crumb breads

I need some help with an issue we are continually getting with our croissants collapsing internally during baking.

I have been moving the baking parameters around to account for this by lowering bake temp and baking longer but I am getting a thick crust and still at times small amount of collapsing in the centre. I am currently pre-heating convection oven to 210.c and then actual bake temp is 195.c for 16 mins. On the outside the croissants at this temp look fantastic and have perfect colour and a nice shattery thin crust.

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