The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Patti McD's picture
Patti McD

I am brand new to this site. Growing up, my mother used to bake bread once a week and it was wonderful! I want to start baking my own bread from scratch. I currently have and use a bread machine with prepackaged yeast and flour to put into the machine. But where do I go to purchase good wheat in quantity? What kind of a grinder is best? Do you use elecrtric mixers? I'm interested in trying to bake from scratch, and supplementing my baking with my bread machine. Any tips would be appreciated. I live in Montana. Thank You.

holds99's picture

Yeast Dilema

January 24, 2008 - 5:32pm -- holds99

I have been attempting the no-knead method and have NOT been getting sufficient rise and very little oven spring.  So, I have been trying to determine if my problem is being caused by the type of yeast I am using.  Here are 3 items I have found that have me somewhat confused.

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Thegreenbaker's picture


I am extatic with how they turned out :) This is the best crumb I have ever had when making rustic breads :)

*does big happy dance*

I am finally getting the hang of shapping bagguettes also. If only my oven shelf and bakers stone were big enough for them! I have 2 "S" shapes loaves as one stuck to the bakingtray as I moved it to the baking stone (bugger!) and one was too long for the stone so I had to shove in the end hanging off! But, all in all, a success, and I think I will be making higher hydration loaves from now on! (Well as high as my little kneading hands can handle ;) )





colinwhipple's picture

Yeast's life extended 10-fold in lab

January 19, 2008 - 7:26am -- colinwhipple

"USC researchers have extended the life span of baker's yeast 10-fold through a combination of genetic manipulation and caloric restriction, marking the greatest increase in prolonging life ever achieved in the laboratory."

psmeers's picture


 This is my first post, and I really hope somebody can help me out.  My mom's recipe for holiday buttery egg bread is lost.  Consists of flour, eggs, yeast (little sugar for the bugs to eat), butter and milk.  Makes a batter-like dough, which rises in the fridge, punched down and left overnight.  Next day, dropped by spoonfuls, spongy into loaf pans coated with melted butter.  Forms a crunchy crust.  I need proportions and timings, etc.

 Sound familiar to anybody?  Thanks in advance.

psmeers's picture

Help: buttery egg bread recipe lost, just in time for Thanksgiving

November 15, 2007 - 12:49pm -- psmeers


 This is my first post, and hope you can help.  My mother's buttery egg bread recipe has disappeared, and I need it for next week.  It consists of flour, eggs, milk, yeast, and salt.  Makes a batter like dough, which rises in the fridge, with one punch down, then left overnight.  It's dropped, soft and spongy, into loaf pans coated with melted butter, resulting in a crunchy crust.  So, I know the outline, just need to recoup the details and proportions.

 Sound familiar?  The troops are hungry!

aladenzo's picture

Yeast and Baking Powder at the same time

August 23, 2007 - 9:29am -- aladenzo

Hope anyone out there could help me out... I attended this 1 day baking seminar wherein the chef was making Pork Buns. He stressed out that in order for the bread to have a strong foundation inside for the pork fillings, you would have to add baking powder to the buns. How would this be true? I searched for pork bun recipes and found out that most of them do have baking powder included. What about adding baking powder to other breads other than pork buns... say, cinnamon rolls, swedish tea rings, interlaced breads, etc... Any answer would be a big help. Thank you!


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