I am new to gluten free baking and I am having much trouble getting my breads to rise. I have tried several recipes, with no luck. Can anybody give me some fool
There seem to exist two different camps of people when it comes to cinnamon rolls and their filling. Some say to use regular granulated sugar, cinnamon, and bu
In my family I am well known for baking a great focaccia bread, but soon I won't be able to bake for some time, so my idea was to bake a big batch and put it in
I was looking for a recipe for coconut flour bread. I found several like this Amazing Paleo recipe. However, all of them are rather flat and seem very dense.
A peel is the utensil used to transfer loaves into the oven: http://en.wikipedia.org/wiki/Peel_(tool)">Image source: Wikipedia I've done a couple of them us
I made a bigger batch of bread than I was initially planning on, and I don't want it to go bad before I get a chance to eat it. Having it go stale isn't an issu
I have the book by Jessie Hawkins, The Vintage Remedies Guide to Bread, in which she describes the benefits of the ancient method of sourdough bread making. T
I have the following recipe: 1 teaspoon of milk 1/4 teaspoon of sugar 1 fresh egg 2 slices of bread I cut the bread into some squares and throw it inside the m
I have had great success making seeded bagels; I boil the bagels in water with baking soda and a little sugar, and any kind of seed sticks to the outside and ba
I have so much trouble getting a rectangle the right size when making multiple loaves of bread. It's always too long or wide for my bread pans. What's the tric
Yesterday, I made a sourdough loaf with a high hydration (80%) and as usual, when I turned it out of its banneton, it simply couldn't hold its shape and became
I've made a batch of Dutch Stollen and I want to pre-bake them in the oven and keep them in the freezer. I was thinking of baking them to 70ºC internal tem
Is it a high hydration rate? Minimal kneading? High-protein flour to hold hydration?
I have seen someone asking how to get big holes in a bread? and then someone else asking how to get small holes in the bread? Why would someone like big holes
I want to try my hand at making sourdough starter but live in high altitude and cold weather. I'm not sure if the altitude is an issue but I don't think my hous
I have found a number of bread recipes that call to prepare first a preferment - a very simple dough with half the flour, water, sometimes sugar, and the yeast
I have a nice oven but I have stopped making cakes for the reason being that if electricity goes off in between I'll have to throw the cake. Now, if I prepare
Is it even necessary to use a vessel for baking breads (assuming I don't care about the shape of the bread)? In this link for (example) French bread I saw that
I am tired of waiting and getting only dehydrated bread with a hint of color. Toasters these days just don't get hot enough! My sister has the
Is it possible to make eggless naan without an oven?