The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Hamilton's picture

Floating crust

February 24, 2008 - 2:50am -- Hamilton

Hi Loafers. I've been lurking and learning from the Fresh Loaf contributors for some months but this is my first post. Hopefully someone can suggest a cure for my sourdough blues. I've been home bread-baking for 15 odd years with commercial yeast leavening, but about a year ago decided to experiment with sourdough. My starter was based on 1/3 wholewheat flour to 2/3 white. It came to life with gusto. I live in Africa and I guess our wild yeast are really wild!

baker_sf's picture

Why doesn't my bread go brown in the toaster?

February 6, 2008 - 3:47pm -- baker_sf
Forums: 

I am new to making bread, and have made a number of loaves using King Arthur bread flour, salt, water and a sourdough starter. The bread tastes great, but when I toast it I am never able to get the crumb to turn brown and crispy, no matter how long I toast it for. What could be going wrong? (The toaster works fine by the way...)

aladenzo's picture

Problem with my mixers...

October 26, 2007 - 2:03am -- aladenzo

Hope anyone out there could help. I currently use 2 mixers for my production, a 20 quart planetary mixer and a 5 quart KitchenAid mixer. I use my KA mixer for small batches or to test new formulas. Then I use my 20 quarts for bigger and heavier doughs. My problem is... when i mix dough using my KA mixer, my bread usually turns out soft, but when I mix it using the bigger mixer, it kinda turns harder than expected. Now my question is, would there be a difference in the final product when making larger quantities?

KipperCat's picture

Why did my dough fall? NYT no knead

June 4, 2007 - 3:24pm -- KipperCat

Hi.  I'm a new member of the forum, though I've read a lot here just recently.  I haven't baked bread in years, and then it was mostly in a bread machine.  But this no-knead bread is so easy it's become a habit.  It's also very good!  I'm still working on a good whole wheat version.  Today's dough is half AP and half WW flours.  The only recipe changes are adding 1.5 Tbsp gluten and  more water.

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