Hello all!
Having just pulled yet another crusty loaf out of the oven, I'm wondering what I might be doing wrong. You see, it seems that whatever I bake, be it cake, bread, muffins... and whichever recipe I follow, I always get a crust that is a little thicker than I would care for. This is not only the exposed part of the bread (or muffin etc), but also the part that is inside any pan I might use.
Is anyone familiar with Eagle Mills All Natural all purpose flour with white and ultragrain flour?
It has 9 grams of whole grain per serving. Protein 4, Fiber 2, It's supposed to be used cup for cup as regular flour.
I didn't feel that the bread I made tasted as good and was darker than usual. So were the cookies I made.
Any thoughts on this? I'm ready to just dump the flour.
Schwiddel
is the Rhineland slang for a large natural bristled brush used to apply water or eggwash to breads, rolls and pastries. I'm thinking about ordering some through my sister in Germany and have them shipped to me. If anybody else is interested, please let me know. I don't know yet how much the shipping will cost (since I don't know yet how many I will end up ordering) - just checking to see if there's interest.
This website has four sizes available. In the past, I have used a large one for breads and the smallest one for eggwash.
When adding flax seed to bread, is it better to grind it into a meal (using an electric coffee mill) OR soak it in water?
Which method makes the flax seed nutrients more bioavailable? Which method better reduces the tendency of flax to interfere with gluten development?
I've spent countless hours searching the web with no definitive answer. Here's the gist of what I've found...
