The Bread Feed

Here's the deal: I review a bunch of RSS feeds, searching for content that will be of interest to bakers. The things I think are interesting I tag and reexport out here, into the bread feed. You can then import that into your own RSS reader, read it in live journal (username:

thebreadfeed), or on your My Yahoo! (

), or read it below. Pretty cool, eh?
You can look at all of the raw feeds I read, if you'd like. You may find more interesting stuff in there that I missed, but I do my best to seperate the wheat from the chaff before serving it up here.

Best Pizza Dough Ever Recipe
5 hours 16 min ago
Baguettes: DO try this at home. | King Arthur Flour - Bakers' Banter
7 weeks 4 days ago

Submitted by Abigail on February 7, 2007 - 10:27pm.

I would like to alter a

I would like to alter a recipe from using leaven to Instant Active Dried Yeast. Dan Lepards recipe for Crusty Potato Bread uses 250 gms leaven, 500 gms flour 75 gms grated potato 1 1/2 teaspoons of salt, 25 gms honey and 300 gms water. I use 2 teaspoons of instant yeast to 5oo gms of flour. Any suggestions

Submitted by apprentice on June 21, 2007 - 8:41am.

yeast conversions

Hi Abigail,

Crusty potato bread. mmmmm sounds good. Not sure what the recipe means by "leaven" or if it's active dry or instant yeast you'd like to use. In my experience, there are 3 types of yeast: fresh (also known as baker's or compressed yeast); active dry which must be dissolved in lukewarm water before incorporating in dough; and instant dry which can be included directly, without first dissolving, with other ingredients in the dough.

Here are some conversion formulas that might be useful:

From fresh yeast to active dry: For each pound of yeast, use 0.4 lb of active dry. Or if you're dealing in ounces, use 0.4 oz of active dry for each ounce of fresh yeast.

From fresh yeast to instant dry: For each pound of fresh yeast, use 0.33 pound instant dry yeast or 0.33 oz instant dry for each ounce of fresh.

Dry yeast (active or instant): 0.3 oz = 2.7 teaspoons.

Good luck! Carol

Submitted by ejm on September 13, 2007 - 5:41am.

converting from natural starter to commercial yeast

Abigail, when I was searching for the opposite information (how to alter from active dry yeast to natural starter), I came across the following in the sourdough section of Artisan Baking Across America by Maggie Glezer. She wrote:

Any sourdough-based recipe can be converted into a yeast-based recipe. The bread will not have the complex flavor [...] of a true sourdough, but it will still be a very fine loaf.

To convert a recipe from sourdough to commercial yeast, you will just use a small amount of yeast in the levain and omit the sourdough starter. [...] Dissolve 1/4 teaspoon yeast in 1/4 cup warm water and use 2 tablespoons of the yeasted water per cup (150 grams, 5.3 ounces) flour. [...] Be sure to reduce the water measure in the levain by the same amount as the added yeasted water.

Let the levain, which is now technically a pre-ferment, ferment for 2 to 3 hours, or until it has risen to about half again its original volume, then refrigerate it overnight until ready to use. Let it come to room temperature before adding it to the final dough. Continue with the recipe as directed - there is no need to add more yeast.

And Richard Packham wrote the following on his webpage Sourdough and Sourdough Starter:

The general rule for substituting sourdough starter for yeast is to use one cup of starter for each one-ounce yeast cake, and then reduce the amounts of flour and liquid each by about one cup.

So my guess is that you could go in the opposite direction to use one one-ounce yeast cake (28.5gm) instead of one cup of starter and add a cup of flour and liquid to the mix. (I believe that Mr.Packham is from Idaho, where 1cup = 240ml)

Hope that helps!

-Elizabeth

P.S. I did manage to make a sourdough rye using my natural starter converting a recipe in 'Joy of Cooking' that called for 1+1/4 tsp active dry yeast. Please excuse the shameless self-promotion; here is the post: http://etherwork.net/blog/?p=430

edit: OOOPS!!!! I am new to this site and just noticed the date of Abigail's query. Please pardon my very late reply.

Submitted by Abigail on February 7, 2007 - 10:32pm.

Has anyone tried the BBCh2gs

Has anyone tried the BBCh2gs Danish Rye Bread? The recipe says to reserve 200 gms of the dough, put it in a container, cover it with salt and keep in fridge. This seems weird to me, any comments?

Submitted by andrew_l on February 8, 2007 - 1:38am.

terrific collection!

It's going to take me HOURS to read through these recipes - but fantastic resource, Floyd. Thanks!

Andrew

Submitted by hanson12 on November 5, 2007 - 9:17am.

loafs falling

Jim Hanson, I just joined your site. I am a follower of Peter Reinhart's book, "The Bread Makers Apprentice". I have a question. when I make sourdough, all goes well until I score the loaf prior to placing it in the oven, as soon as I score, it falls, I end up with a flat loaf. I am proofing them in the wicker baskets. Am I over proofing? if so, what do I do? thanks, Jim

Submitted by hagfmhell on April 12, 2008 - 5:58am.

Had to Give up Bread........

Hi all

help is needed.. I have been told I have allegy to wheat, no bread etc. I have bought so called wheat free bread and the taste of it HORRIBLE.

am I doomed to eat crispbread for the rest of life or can anyone come up with a recipe for bread without wheat that tastes good

I have tried spelt but afriad no good for me.

Help

Susan

in Cornwall U.K.

Submitted by charlesap on January 25, 2009 - 2:50pm.

Giving up bread due to allergy

Check out www.mercola.com and search there using "allergy". Unless your allergy is hereditary there may be some help to get rid of the allergy and not the bread.

Good luck

Submitted by richardmh on January 23, 2009 - 7:47am.

Bohemian/Czech Hoska

As a kid I remember going to one of the many ethnic bakeries we had back then
and getting small braided rolls topped with coarse salt, caraway seed, or poppy seed.
They were called hoska (pl. hoski) and as I remember they were Bohemian/Czech in origin.
Recipes I've found on the net, that are called hoska are for a sweet egg bread similar to challah;
but that's not how I remember them.
The ones I remember were white (no egg) and not at all sweet. Anyone have a recipe?

Submitted by vincent on March 6, 2009 - 5:46am.

cooking measurements and commonly used substitutions

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Cooking Measurement Equivalents

16 tablespoons = 1 cup
12 tablespoons = 3/4 cup
10 tablespoons + 2 teaspoons = 2/3 cup
8 tablespoons = 1/2 cup
6 tablespoons = 3/8 cup
5 tablespoons + 1 teaspoon = 1/3 cup
4 tablespoons = 1/4 cup
2 tablespoons = 1/8 cup
2 tablespoons + 2 teaspoons = 1/6 cup
1 tablespoon = 1/16 cup
2 cups = 1 pint
2 pints = 1 quart
3 teaspoons = 1 tablespoon
48 teaspoons = 1 cup

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Teaspoon-Gallon Measures

1 teaspoon	= 1 1/3 fluid drams
1 tablespoon	= 3 teaspoons
1/4 cup	= 4 tablespoons
1/3 cup	= 5 tablespoons + 1 teaspoon
1/2 cup	= 8 tablespoons
2/3 cup	= 1/2 cup + 2 tablespoons + 2 teaspoon
1 cup	= 16 tablespoons
1 pint	= 2 cups
1 quart	= 4 cups
1 gallon	= 4 quarts

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Commonly used Substitutions

Ingredient	Quantity	Substitute
Baking Powder	1 tsp double acting	1/4 tsp baking soda + 1/2 cup buttermilk or
Baking Powder	1 tsp double acting	1/4 tsp baking soda + 1/2 tsp cream of tartar
Butter	1 cup	1 cup margarine or
Butter	1 cup	7/8 cup lard + 1/2 tsp salt
Chocolate	1 ounce	3 Tbsp cocoa + 1 Tbsp shortening
Corn Starch (for thickening)	1 Tbsp	2 Tbsp flour
Cream	1 cup	1/2 cup butter + 3/4 cup milk
Egg	1 whole	2 egg yolks
Flour	1 cup all purpose	1 cup + 2 Tbsp cake flour
Flour	1 cup cake flour	7/8 cup all purpose flour
Flour	1 cup self-rising Flour	1 cup flour (omit baking powder & salt)
Garlic	1 small clove	1/8 tsp garlic powder
Herbs	1 Tbsp fresh	1 tsp dried
Honey	1 cup	1 1/4 cups sugar + 1/4 cup liquid
Milk, fresh whole	1 cup	1 cup reconstituted dry milk + 2 tsp butter
Milk, whole	1 cup	1/2 cup evaporated milk + 1/2 cup water
Milk, sour	1 cup	1 Tbsp lemon juice or vinegar + sweet milk to make 1 cup
Minced Dry Onion (hydrated)	1 Tbsp instant	1 small fresh onion
Molasses	1 cup	1 cup honey
Mustard, prepared	1 Tbsp	1 tsp dry mustard
Ricotta Cheese	1 cup	1 cup cottage cheese + 1 Tbsp skim milk
Sour Cream	1 cup	1 cup yogurt
Sugar, Brown	1 cup	3/4 cup granulated sugar + 1/4 cup molasses
Sugar, Powdered	1 1/3 cups	1 cup granulated sugar
Yogurt	1 cup	1 cup buttermilk

vincent

Submitted by vincent on March 7, 2009 - 4:56am.

difference between

what is the difference between a cake flour and a all purpose flour i'm so confuse, and last what is a cake improver what does it main is it to improve the cake and how much to add in the recipe if it's for the cake recipe.... can you help me guys

vincent

Submitted by saintdennis on March 7, 2009 - 3:05pm.

General

Hi Richardmh,

In the Czech language what is hoska??? If you talk about as roll that is "HOUSKA"that I will look at my recipe and send to you.When I studied as the pastry chef that was sell that way.

Saintdennis

Submitted by vincent on March 21, 2009 - 8:08am.

ROTI OR PITA BREAD

to all members of the Fresh Loaf

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Ingredients:

3 cups all purpose flour
1 1/2 teaspoons salt
1 Tablespoon sugar or honey
1 tsp instant yeast
1 1/4 to 1 1/2 cups water, - room temperature
2 tablespoons olive oil, vegetable oil, butter, or shortening

Method:

Using the food processor, mix the yeast in with the flour, salt, and sugar. Pulse to mix.

Add the olive oil and 1 1/4 cup water and pulse until all of the ingredients form a ball. If some of the flour will not stick to the ball, add more water (I did fine with 1 1/4 cup).

Once all of the ingredients form a ball, place the ball on a work surface, such as a cutting board, and knead the dough for approximately 10 minutes (or until your hands get tired).

When you are done kneading the dough, place it in a bowl that has been lightly coated with oil.
Form a ball out of the dough and place it into the bowl, rolling the ball of dough around in the bowl so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp kitchen towel and set aside to rise until it has doubled in size, approximately 90 minutes.

When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 pieces.

Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes.(This step allows the dough to relax so that it'll be easier to shape.)

While the dough is resting, preheat the oven to 500 degrees with the baking stone.

After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between 1/8 and 1/4 inch thick. If the dough does not stretch sufficiently you can cover it with the damp towel and let it rest 5 to 10 minutes before trying again.

Spray a light mist of water onto your baking surface and close the oven for 30 seconds.

Open the oven and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 minutes.

vincent

Submitted by toro on May 27, 2009 - 10:15pm.

I tried this one too, my

I tried this one too, my friends asked me how i made this form and i`ve told them from your website...

Submitted by bigjoe13 on April 3, 2009 - 2:03pm.

challah bread

i really wanna make this bread but i am clueless when it comes to the braiding. can anyone help me with a good recipie maybe even a kosher one??

Submitted by mobdev on May 2, 2009 - 10:48pm.

Great article, i was reading

Great article, i was reading something similar on another website that i was researching. I will be sure to look around more. thanks

Submitted by Gailm on May 31, 2009 - 8:51am.

Re quick Banana Loaf

Hi, I am a Kiwi presently living and teaching in Brno in the Czech Republic. Like many of your submitters, I had three very ripe, too good to throw out bananas, just waiting for the chance to be recycled. Going online I found your wonderfully easy, quick recipe. I have not been able to find measuring spoons here, but my approximations, added with a couple of spoons of Zakysana Smetana( bought by mistake for whipping cream) and rum essense ( I just love rum with bananas), your recipe produced the most wonderful moist 30cm loaf. II needed to cook it for aprroximately 50 minutes because of its size. Thank you for such a great recipe.

Gailm