I made some sourdough starter from scratch, using garden grapes, flour and water. It was wonderful for the first few batches. Today, I was going to get anothe
My fiancee doesn't like to eat the crust of bread. I like to bake bread. But she ends up cutting off like half of each piece in the process of de-crust-ifying i
I have a recipe for rolls where the first stage calls for 2 packages active dry yeast, 1 tbsp sugar, and 1/2 cup warm water to be mixed until the yeast is proof
I have found this recipe, but I want to use dry active yeast, rather than easy blend. My question is can I proof (right word?) the yeast in the milk? and how mu
I would like to make a pizza base that is similar to takeaway pizza, in other words a base that is quite thick, spongy, chewy and stretchy. Domino's and Papa J
I'm in the middle of trying to tackle making baguettes without all the fancy equipment of a typical bakery. I'm getting closer and closer to a perfect texture
So I attempted my first loaf of bread tonight and I blew it. It's flat and way wide (I tried a free pan loaf). It's about 2 inches tall and very spongy. It h
I have baked baguettes a few times, the recipe I used was something from the net which might or might not be good. It went like this: 13 dl wheat flour 5 dl cl
Yesterday I made bread based on a recipe I found on the flour bag. It contained both rye and wheat flour but also three tablespoons of vinegar. I've never seen
Can anyone tell me what the best technique is for using a stand mixer to make bread dough? I just got a stand mixer with a dough hook and have started using i
I'm currently baking a batch of sourdough bread. My last batch turned out perfectly with a hard crust and chewy inside. My problem is how to store the bread suc
While making some focaccia this afternoon, my wife said, "sure the house is 'warm'; it'll be fine." One hour later, no rising. It may be worth noting that our h
I have a recipe for rolls where 1/4 cup cubed butter is added to 2 cups of warm milk. The butter / milk mixture is added to proofed active dry yeast, and then
I'd like to make some fresh bread for breakfast tomorrow, but don't particularly want to wake up at 5am to mix and prove the dough. How could I make the dough t
I made some cinnamon rolls the other day but the outside of the rolls are firm rather than soft after baking. What are the factors that affect the chewiness, so
I don't own a heavy enamel pot, which seems to be the best for no-knead bread. Is it possible to make good no-knead bread in a glass casserole dish?
I'm a bread-baking novice and have acquired a vast quantity of all-purpose flour. If I follow a typical bread recipe, for example one of these, but use all-pur
Last night, I mixed and worked some dough and put it in the fridge overnight. I didn't account for enough rise, and it rose out of the bowl and out from under
I always keep bread around, home-made or otherwise. Is there a way to keep it from molding, or at least delay the process? I've tried the fridge with some suc
I've been reading "The Bread Baker's Apprentice" and all the sourdough bread recipes call for overnight storage in the fridge. Is this really necessary? Can I j