I want to make brioche and have seen several recipes. Some use a sponge and some don't. Is there a difference in the end product (flavour, texture, look...)?
I've recently started a sourdough starter culture (using equal parts water and spelt flour) and have used it in a sourdough bread recipe I got from the Telegrap
I recently bought Michael Ruhlman's Ratio and started trying out baking. I knead my bread for about 10 to 15 minutes, but the window pane test (pulling a chunk
Paratha: http://en.wikipedia.org/wiki/Paratha Flour:Wheat flour Dough ingredients:WaterSaltWheat flour I am planning to make this dough in the evening and
Most restaurants in the US bring either biscuits or rolls to the table with your meal. What is the difference between the two?
on this video http://www.youtube.com/watch?v=YX_6l2bmvQI at the 1:30 mark the guy punches the dow down. And its a mere light turning. What process is started? o
In New York I've had assorted sandwiches on "Torpedo rolls". They are quite unique in flavor and texture unto themselves. I am a hobbyist baker and can't seem
Over the weekend I took my dutch oven and tried to bake bread over the campfire. I had two problems, one was getting enough heat. That is really my problem and
I was inspired after seeing a hot dog with a pretzel bun. I have the recipe pretty close to where I want it, but I'm not sure what to use as a wash. I tried egg
I was browsing a recipe website to get some recipes for breads. There is a section marked with bread-machine breads.I am very new to bread making and after some
My bread recipe (from Artisan Bread in Five Minutes a Day) calls for waiting for the dough to double, then "fall." It never falls, though I cover the dough as
Is there a significant difference between using a loaf pan made of this materials?
I want to try to make anpan and I was planning to use this recipe for koshian for the anpan's filling. However, I do not have access to azuki beans. Is there an
When I feed my sourdough starter and leave it out to make bread, it reaches max size in about 6 or 7 hours, then it begins to fall back. Is this the point at w
My recipe says 1 tablespoon of sugar per loaf. This seems like too small an amount for flavor. The recipe is as follows: 3 cups flour 1 teaspoon salt 2 tea
I'm intrigued by all the questions about creating and 'feeding' sourdough starter. But I am unfamiliar with the bread itself. What is sourdough bread? how is i
Can avocado be used to replace the eggs to make a bread vegan. I have seen very little information regard avocado as an egg replacement and was hoping to find
What causes the texture of bread to be open, ie with lots of large holes, or close, ie a regular, uniform tender crumb with no large holes? How can I achieve ei
I have the following recipe to make 1 -1/2 pound bread: 3/4 cup warm water (110 degrees F/45 degrees C) 1 cup sourdough starter 1 1/2 teaspoons salt 1/4 teaspo
I recently made some corn bread on my own from scratch for the first time. The flavour was perfect as was the general firmness/crumbliness of the bread. However