I have a plethora of whole grains (barley, rye, wheat berries, kamut, spelt) sitting around my kitchen, and I'm getting bored with soups and salads. Is it poss
As a vegetarian for over 15 years the only food I continue to miss is prawn toast. Does anybody whether it would be possible to make a vegetarian version and wh
Is there a generally accepted method for lightening bread dough that is pretty general for a variety of breads; pizza crust, whole grain bread, dessert breads,
I've been looking for a soda bread recipe to try and I notice that most of them contain buttermilk. Buttermilk is not a standard part of my pantry. Part of th
Buttermilk is one of those pantry items that I buy for a specific recipe, then don't know what to do with the leftovers (and I think this is n
Unlike, for example, almost anything that is made on the stove and even cakes (of course, as long as your cake doesn't fall as you take it out of the oven), if
I am in the process of making bread in the bread maker, but I want to try to bake it in the oven. I am just making white bread. What temp and how long would you
I ran out of "normal" wheat flour a few days ago, so I had to bake my bread with the closest thing - spelt flour. I noticed the dough was a lot stickier than w
Every recipe for whole grain bread I have tried has the end result that the bread turns very hard within an hour of baking. I'd like something I could eat over
I found this recipe for a pull apart cheesy bread that I love. It turned out ok the first time, and I'd like to try it again for a dinner I'm having this week.
Does toasting bread change the amount of calories in the bread? i.e Does a slice of toast have more/less calories that a slice of bread? I know that some moist
I think I may make some traditional food for Easter this year. What I love most is a type of rich sweet bread called kozunak. The perfect kozunak is defined by
Are there good bread styles or techniques for baking bread in the evening after a day at work? Specifically, there's a couple of us who have taken to bringing
Question is in the title - if anyone has experience working in a bakery that would be great. Thanks!
Would there be any benefit to making French toast with a low cholesterol version of Egg alternative? Or possibly just using the whites for French toast? (I'm cu
The famous No-Knead Bread recipe said: Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees (21 Celsius deg
When I bake a banana bread or cake at home, I always use a square Pyrex(about 20cm in width and 7 cm high) dish. The batter only fill the dish at half its heig
I wwould like my bread to be fresh the next day when I bake it at night but I know you shouldn't cover your freshly baked bread as it will soften it. Can I leav
As far as I know, yeast helps the dough rise by eating away some of the sugar in the flour. But if we make low-carb bread (with, say, soya flour), yeast has not
I've been trying to grow my own sourdough starter; I went with a 'pure' method, with 50g each of hard-wheat flour from a local mill and water. I've fed it once