recipe
Basic Sandwich Loaf Recipe
I want to make my own whole-wheat sandwich bread, but there are so many recipes... Which is the basic recipe (proportion of ingredients) for this kind of loaf, or can I use any recipe since I shape it as a sandwich bread? Some of the breads don't use any kind of fat or oil in their recipes, there's any sandwich loaf without any extra fat from butter, oil or shortening?
Yeast Amounts - beginner baker
Hi,
I have just got started in baking, having bought myself a couple of books for Christmas. The question I have is about the different amounts of yeast the two books ask for in their recipes. The difference being one is American and one English.
How to Bake by Paul Hollywood
- his general rule is around 7-10g instant yeast per loaf
Bouchon Bakery by Thomas Keller
- for his batard recipe he creates a poolish with 0.1g yeast, and then in the dough uses 0.9g yeast
Help with Hydration of Dough with Addition of Peppers
Hi, all. I have been baking bagels for my family successfully for about 6 months now by adapting a recipe based on one by Peter Reinhart. It’s a very forgiving recipe that’s easy and consistent, and my children in particular can’t get enough.
Building Starter for Recipe - HELP!
Hi, all. I’m about to make the Norwich Sourdough bread from Wild Yeast blog, as follows:
900 g AP flour
120 g whole rye flour
600 g water at about 74F
360 g mature 100% hydration sourdough starter
23 g salt
new baker on the block
Hello, my name is Jonathan and I am going to start baking bread for a spanish restraunt here in el paso. I was wondering if you had any tips or advice for a novice baker. Also if u have any recipes for bread that has of spanish influence that would be amazing
Recipe costing and nutrient labels
Has Anyone Heard of the Elusive Club Roll?
Hi. I am dealing with a dilemma and wanted to know if anyone could help. I’ll do my best to describe the recipe I am looking for and hope that anyone will even know what I’m talking about!