Most bookmarked

Made Del’s Hawaiian Sweet Bread today using Monk Fruit No Calorie Sweetener for baked goods. I decided to give the Monk Fruit a try since it worked so well with the Bran Muffins and Banana Bread. It was a complete flop! I think the bran muffins baked up so sweet and well because baking soda and baking powder was used instead of commercial yeast or sourdough. The Hawaiian Bread used commercial yeast.

I ran a comparative test to prove the theory. The procedure is outlined HERE. Both glasses were identical with the exception of 1 teaspoon sugar in one and 1 teaspoon Monk Fruit in the other. 

NOTE - SAF Gold (osmotolerant yeast) was used for the test. 

Now I KNOW why I got bricks.

Bottom Line -
For those bakers that are calorie conscious, No Calorie Sweeteners are outstanding for muffins, Banana Breads, or anyother baked goods that rely on baking soda and baking powder, but awful for commercially yeasted breads.

I have been baking a brioche-type sweet roll for quite a few years. This recipe calls for ONLY egg yolks. I have been diligently cracking eggs and freezing the egg whites for some future use. But, I can only freeze so much, and eating the whites gets pretty old after a while.

When I used to work at a hotel's bakery department, we used to get liquid egg yolks in quart containers. I know that I want to use this type of product, but I need to experiment with one or two batches before I commit to using them.

Unfortunately everywhere that I've looked online wants me to commit or purchase 30 pounds, or one case of them. I need to find a retail store that sells just the egg yolks in a small container. Does anyone know of any retailers (grocery stores) that sell this product? 

Thanks!

Hello everyone!

So, several years ago I decided we needed to get a grain mill and have been working ourselves up to the purchase for a long time. I figured it would be best to wait and put the extra money into a top-of-the-line mill, hence our purchase of a Diamant 525 (ooooooh aaaaaaaah). Well, when you buy something this high end, it's apparent that they expect you to know what you are doing and wouldn't you know it, the information on how to use it was pretty slim. Most of the stuff I've found on the internet are more demonstrations on the unit than anything, with no real "how-tos".

Any major does and don'ts besides adjusting it too fine and messing up the burs? To make matters worse, we are also a little new to baking bread with freshly ground whole grains...so double whammy on the learning curve for us. We did get hard red wheat berries because they were half the price. Any links, videos, suggestions on where to start?

Any help is greatly appreciated!

Nick