I prefer my bread freshly baked (who doesn't?), but my mixer prefers kneading two loaves at a time to just kneading one. I have tried to freeze the second loaf
I've been baking bread for years and no longer really measure the ingredients. But I'm no expert on the science of what I'm doing. I add fat (lard) because I've
So when I was away on holiday we had a lovely lovely meal which was basically soup. But the soup was served in bread which you could then eat aswell. It was so
I miss Indian food and especially good naan bread. I haven't really tried it, but I wanted to test if it's possible to make naan without a tandoor? Has anyone t
I've an "Aga toaster", which is like a couple of disks of 2cm wire mesh joined together with a handle: But no matter what I try, most of the time the toast s
I've now tried two different types of Brie cheese from my grocery store. The first was a triple cream version which was very mild and nice. The second was a "
These are my ingredients for a one-loaf white bread recipe: 3 cups all-purpose flour 1 cup milk 4 Tbsp butter 2 Tbsp sugar 1 1/4 tsp salt 1 packet active dry y
When trying to bake white bread, I use yeast to make it rise. The problem is that I always get a sour yeast taste with my bread. How do I avoid this "sour bre
For some reason I always thought bread boxes were supposed to be wood, and that some property of wood helped keep bread fresh. Like a cigar box, perhaps. But
There are a few companies out there that offer sprouted bread (e.g. Food for Life). I am interesting in making bread myself. I have purchased some sprouting co
Community wiki question. I'd like to compile an index of uses for stale bread. Here's a couple off the top of my head. Feel free to just go ahead and edit this
I'd like to try my hand at baking my own bread. Do I need a bread maker to get decent bread? Are there any advantages to using a bread maker vs. my normal ove
I'm making bagels for the first time ever and I assumed I had cornmeal... I don't. I have corn muffin mix but no cornmeal. The instructions say to sprinkle co
I would like to always have my own culture of yeast (sourdough starter) in my fridge at home. Does anyone know how to grow yeast and keep it alive?
It seems that some of the whole grain loafs seem to dry out very quickly, even stored in a plastic bag - if it hasn't started to turn green, is there a way to r
I've always thought that the rule of thumb for adding vital wheat gluten to a bread recipe was to add one tablespoon of it per cup of flour called for. A friend
I have a book with several bread recipes that call for 1-2 tablespoons of powdered milk. This isn't something I usually use and I was thinking substituting it w
I'm very new to bread-making in general; don't assume I'm necessarily doing anything right. During my last attempt at making quick (baking-powder-based) flatbr
I have a 125% hydration starter that I got from some chef friends of mine, but I've been instructed that if I care for it properly I should be using no more tha
The other day someone delighted me to a Stuffed Gougere. Mind you, I've made these delicacies at least 50 times, I've never figured out a way to stuff them with