I've recently started trying to bake bread. I've tried a few plain breads from "The Bread Baker's Apprentice" and I feel like I'm getting bland bread. I find the bread even lacking in that nice yeasty flavour. I've done overnight fermentations in the fridge as well as out.
Can anyone advise on what I might be doing wrong?
Thanks so much!
Hi after having made several straight dough bread, I would like to try a levain based recipe.
I am looking for a method (recipe) on how to prepare levain. I am also looking for some readings on the subject.
I'm rather a novice at baking and I love experimenting, but I would like other people's opinions before I try out the following recipe. Truth be told, I made it up myself. I'm going for a white bread loaf with a relatively moist inside and a crispy outside. So please give me some advice and any critique is welcome!
So, what do you tell those people who are so amazed that you bake bread, who say they could never do that, who claim to be terrified of yeast, petrified of kneading?
I want to tell everyone how easy and wonderful it is to make homemade bread but people are so freaked out about it!
So, I'm doing bread 101 on my blog today at Flour Girl.
I'm a beginner at breadmaking and I like to eat hearty whole grain and multigrain breads. When I try to make my own they come out hard and dense.
Today I tried a new recipe - the "Loaf for Learning" from the Laurel's Kitchen Bread Book. It actually came out better than any other attempt I've made so far! So that's the good news.