The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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dragon49's picture

Can I use Wine Yeast to Make Bread

I've been making some good bread wit a Breadmaker using some stock recipies that call for Active Dry Yeast.  I have used Yeast designed fro Bread.

How would the results differ if I used Wine yeast instead?



PMcCool's picture

Hensperger's Pumpkin Cornmeal Bread

Here's a pic of some Pumpkin Cornmeal Bread from Beth Hensperger's Bread for All Seasons:

Pumpkin Cornmeal Bread

Judging from the oven spring, I ought to have let them proof a bit longer.  No crumb pics now; these are cooling their heels in the freezer in anticipation of Thanksgiving Day.


billmac's picture

White bread, Kitchenaid, tight crumb

Try as I might, I cannot achieve anything but a tight, somewhat crumbly crumb when making white bread. I'm using the recipe from BBA and using a Kitchenaid to knead.  I run the machine on 2 (per the Kitchenaid instructions) and it takes close to 20 minutes to achieve windowpane status on the dough.  Proofing and shaping seems to go fine.  I'm using instant yeast I keep in a freezer and the dough rises fine.  I make batards, and they always end up somewhat flattish with a tight crumb.


Anyone see what I'm doing wrong?  I always thought I was not kneading enough (I usually stopped before achieving a windowpane) but this last one turned out the same as always.  I'm using King Arthur unbleached bread flour.


Thanks in advance.


If anyone can point me to a good recipe for crusty wheat rolls (don't have to be 100% whole wheat) that would be great.


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NutmegCT's picture

bread machine loaf collapse when baking starts

Good morning.  First post here

I've used my Sunbeam 5891 bread machine for about two years.  At least half the time, regardless of which recipe or ingredients I choose, the loaf collapses inside the machine within five minutes of starting the actual bake cycle

I've tried different yeast brands (both "normal" and "fast rising"), flours, temperatures, etc

Even basic white bread from several recipe sources will still look *great* until about five minutes into the bake cycle.  Then the entire top of the loaf falls down about 2 inches from where it was before it collapsed

Only exception:  if I bake "quick rise" bread, following machine recipes for those breads which are completely mixed, raised, and baked within an hour

Even contacting the Sunbeam bread machine help line, and following those suggestions (more liquid, less liquid, more yeast, less yeast, etc.) - no success

Can anyone suggest what's going wrong



Paddyscake's picture

Oatmeal Bulghur Bread

Oatmeal Bulghur BreadOatmeal Bulghur Bread

Otalmeal Bulghur BreadOatmeal Bulghur Bread

This recipe came from Beth Hensberger's "The Bread Bible" and was posted here in April 2007 by Maggie664.  I made it then, but never posted a picture because I had overproofed that loaf. It really is a delicious loaf for sandwiches or toast. I did find scoring a bit of a challenge with the oats and bulghur, the blade dragging on the grains. I haven't baked a loaf without a starter in ages and what struck me the most was how fast it was. It didn't seem to take any more time than baking a cake. Once you get used to baking sourdoughs this seemed like instant bread!


bmuir1616's picture

What is the weight of a cup of 100% hydreation sourdough starter?

I am just a little bit dense here and confused at the same time. 

What is the weight of a cup of 100% hydration sourdough starter?  240 grams?  300 grams? 

Please help!



amyt's picture

Where to begin

Hi all you wise bakers,

I've been baking for years and make all our bread, and now I'm ready for the next step of milling my own. I have a mill and wheat but am not quite sure where to start, as I read about bigas and starters and soaking the dough (I don't usually use starters except for sourdough). My plan had been to start replacing the store-bought flour with home-milled in my usual recipes. Once I've mastered milling and become more of a whole grain snob, I planned to get more into techniques. But am I getting the sense that it is necessary to use recipes and techniques specifically intended for newly-milled flour? If so, can you recommend some good beginner recipes or resources - are you all Peter Reinhart fans?

I know no one has time to detail for me how to make whole grain artisan bread, but I'm hoping you can point me in the direction of where I should start, as someone who's comfortable with baking/ breadmaking, somewhat new to starters, and knows nothing about milling!

Thanks all,


Eli's picture

Baking Day

Today had been planned to be a baking day since I have company this weekend. I made a preferment (sans commercial yeast) last night for some Challah, and realized I had more than enough. I decided to try Norm's Onion Rolls with a levain instead and the results are good. Great taste, however, I didn't deflate them enough.Then as I decided to look over at TFL this A.M. and I found Norm has done it again, another recipe. So, that said, I had to try the new rolls. Great and light,very easy and THANK YOU Norm, again!! You are an amazing baker!! Kudos and to eveyone reading this you should try them if you have the chance.

 Overall it has been a great bake day. I also made Mark's Sticky Buns which are great too! However, I didn't get a picture of them. Maybe Thursday I can bake some more.

New rolls are the knotted and the levain have the onion poppy seed

hansjoakim's picture

Lemon barley loaf