I've seen conflicting advice on how to store bagels. I make 6 at a time, for use over the course of a week (or less). Should I store the ones I'm planning o
I've baked my first pita bread in home, the pockets was almost well formed but the crust is hard, crunchy. I've applied some variations because of time/number/
I've usually made garlic bread by pouring over the bread with special garlic bread powder over spread butter. This works, but is there any way to make the garli
I've been trying to work on nice bread but am having issues with the bread not rising in the oven. The first rise after kneading seems to go well, as does a sho
I love making our own bread - we rarely buy shop bought, but it tends to go off very quickly. Part of the appeal is that it doesn't have any "junk" in it - arti
I've found a pita bread recipe (that turned out well) that indicates to knead after rising the dough (for about 3 hours). What's the difference between kneadin
Should it be a thick slice of bread? Should it be made with challah bread? Should it be slightly crispy and brown on the outside but mushy on the inside?
I asked a question about what I could add to homemade bread to stop it going off so fast and someone suggested trying "a poolish starter". I've never heard of t
I have received a few packs of dough mixture for German black bread from a friend (Vollkornbrot, black rye bread). All I have available to make it is a bread ma
I make bread and pizza bases using "fast action" dried yeast (like this: http://www.sainsburys.co.uk/groceries/index.jsp?bmUID=1287396076254 ). My bread recipe
When I was taught to bake bread one of the tips I was given was to warm the flour first. It's a step I often skip as I haven't really found a quick way to warm
The flour that we used to use in our bread making machine is called Strong White Flour - and has recently doubled in price. I'm not happy paying double what I u
I found some old bread dough that I had left, sealed in tupperware, in my fridge. It has a powerful fermented smell, but doesn't appear to be moldy or otherwise
I'm just wondering, what's the point of letting dough rise twice? I've seen a bunch of recipes in the form: Mix dough together and knead Let it rise Knead agai
I have a very simple question, but difficult for me.. How to tell if a sourdough is a real / traditional Sourdough? A lot of times I wonder if the sourdough I
trying to get the hang of making good artisan bread, and my last loaf tasted great. But it stayed flatter than previous efforts, and was very tough. I am doing
Why does heating bread (cinnamon buns) in a microwave give it a rubbery texture, when a regular oven doesn't? What are the chemical or structural changes?
Trying to maximise the oven rise of my loaf, and think I will try the steaming method, but what is the best way to do this in a domestic electric oven, and will
Does a convection microwave make decent toast, as a toaster oven would or a bone fide oven set to broil? I have read far and wide on the internet and in operat
I am trying to toast bread in a gas oven on a rack about 8 inches from bottom, but all the toast in the centre part of the rack are burnt and the ones to the si