i am new to the bread baking and would like to continue in the field when i am done with culinary school. i was wondering what the easiet bread to make is and is semi fool proof so i don't screw it up too much. Any advice would be appreciated. Thank you!
Hello I am a recent convert to the home baking thing. I figured you would be the people to turn to for help. I was at a restaurant recently and for an appetizer I was served wild garlic pesto with a mysery bread. Sadly I have no picture but it was very thin, crisp (about the texture and breaking point of a thick poppadom) and rather salty. When I asked I was told that it was called "Glass Bread" and made by one of the restaurants suppliers.
I have found no reference to such a bread anywhere. Do you have any ideas what it could be or how to make it? I am desperate.
Hi: Novice baker here -- want to learn~!!
What is the difference between malt powder and diastatic malt powder and when do you use each?
I'm soooo confused~!!
Your help is greately appreciated.
MickieX in MN
Hello im a new user just started making bread. Im a student and as part of our project we have been asked by a company called kenwood to improve and re-design a bread machine i was wondering if anyone had ever had any problems with a bread machine or has any tips or anything to do with them tbh would help. Any problems you could share would be a huge help thank you.
we're new to the obsession of breadmaking but since i got reinhart's book for christmas....its been experiment after experiment! what a great site this is.
looking for a little advice-
I know there are a number of excellent mills for different applications, so I hope I get this detailed enough to really pinpoint which will work best for me. Thanks in advance for your advice!
I'm looking for a mill that can accomplish the following;
can mill coarse or very fine flours (dry grains) for baking, pasta, hot cereal, pastries, gravies, cakes, breads, etc.
does not heat the flour (over 120 farenheit)
So this week I tried to make my first sourdough, and seeming as how I live in San Francisco I was pretty excited about this! I have been thoroughly enjoying "The Bread Baker's Apprentice," so I figured I'd use Reinhart's formula for Seed Culture, Barm and Starter.
I have a starter and it does not seem to leaven properly. It bubbles just fine when I feed it however whenever I try to bake anything out of it, it just doent leaven properly. Now whenever I try making sourdough bread I have to add small amounts of comercial yeast just to be sure that my bread will rise. Is there anyway to make my starter stronger? If so, how? If anyone has any suggestions I would be very grateful to hear them.
Can someone help me?
I have tried three differnt sourdough recipes, and a starter I boiught. All have failed in the same way. The most recent attempt was made using the orange juice/rye that ladysourdough suggested.
Again, on day 5, this thin yellowy liquid appears on the top of the starter. I can't seem to stop this from happening.