Why should/shouldn't I store my bread in the fridge/freezer/breadbox/plastic bag/etc?
In this article by Chef Michael Smith, he mentions a recipe where leaving the dough to rest for 18 hours removes the need to knead the bread. Is this a viable a
The biggest issue with make good rye bread is to make the starter since it needs to rise in a very controlled temperature for some time. What are good and relia
I'm looking to make a start in the world of baking bread, and have a quick question: Once my dough is kneaded, proved and ready to go in the oven (i.e. in the
If I want to make bread using a 'mother' culture what do I need to do? How do I go about starting the 'mother'? How should I keep the 'mother' going? and how
I saw this question entitled "How can I bake bread using a mother culture?", but I have no idea what a "mother culture" is. Can someone explain what the term "
Beer bread is bread wherein beer is used for liquid and leavening. I tend to use a basic pilsner, but I'm a beer snob, and I've taken to wondering what would ha
The cookbook I'm using tells me how to make a sourdough starter, but not how to feed it after I take out what I need for the bread. What do I do with the starte
I am using a new container of yeast from the store; I keep it well-sealed (it's a small jar) and refrigerated. I make sure to use warm water in bread recipes
How do I make sure the crust of a baguette, etc. turns out a nice golden-brown when baking?
I am experimenting with the no Knead bread recipe and want to add herbs to the recipe. I have added fresh rosemary (great) and fresh oregano (
I make gluten free bread in a bread maker, however I can never get it to rise as much as 'regular' bread and is usually a little heavy. What techniques/recipes/
I've been making bread for a while now, but I can never get it to rise enough. The bread comes out really dense, so it's not very useful for sandwiches. I give
Every recipe for whole grain bread I have tried has the end result that the bread turns very hard within an hour of baking. I'd like something I could eat over
I have a bread machine and when I follow the recipes in the included booklet that came with the machine, the bread rises for about an hour, but the collapses ba
I have been trying to make chapattis (an Indian flat unleavened bread, somewhat like a wheat tortilla), using the following recipe for the dough: 300ml water, 2
Are there tricks for baking thick and fluffy pita bread? The ones I make come out fine, with an even puff and nice pockets, but they are on the thin side. I w
It is winter down here in Australia and I find it challenging to find a warm spot to raise my bread dough. What I have been doing is placing the dough in the ov
Is it safe to eat mouldy bread, even after cutting away the moulded parts? And how can you tell if the mould is harmless or toxic?
My slashes seem to be OK (not great) before I put the bread in the oven but never really open up during baking. I'm thinking the slashes aren't deep enough but