I was always wondering, why there's no gradient of doneness visible on the cuts of bigger breads. For example: This one was made in the baking form, it has a
I'm following a recipe for making dough for a challah bread, and the recipe calls for warm water. How warm should the water be (in degrees)? Do I need to heat i
Unlike in the USA, flour in most European countries isn't differentiated by protein content. The distinction criteria in Germany are "type", which concerns the
I have experimenting in the kitchen. I decided to use some extra hot piri piri sauce with some bacon on a Stottie cake. It tasted magical and I am tempted to re
I've been baking bread on and off during the last two years. Now, finally, I found a nice recipe. It calls for 2% of salt (20gr per kg of flour). It gives a tas
My ciabattas tend to have be domed along both axis. So towards the ends they are too thin, and near the middle I end up making them are thicker than I want. I t
I hope someone has an answer. Although I have been baking 2 or 3 loaves a week for 4 years using a breadmaker, and I haven't recently changed my flour mix or a
My brown rice bread is not rising and I do not know if I am doing something wrong or if yeast does not work with brown rice flour. I baked brown rice bread in
I made a bread that called for 1kg of flour and 700ml of water. That is a 70% hydration. The problem was that the dough became absolutely soaked, so in the end
My fiance has celiac disease and so I have been trying to get better at baking gluten-free lately. I have made the following recipe many times and it is soooo d
Why don't store-bought bread crumbs spoil? Can you make your own bread crumbs and save them for later use? Will homemade breadcrumbs mold?
I live in Germany, and all the flour here is made from soft winter wheat. I can get some durum semolina imported from Italy and sold as "hardwheat flour" (Hartw
Looking at different websites I found sourdough starters using potatoes instead of wheat or rye. They all used cooked mashed potatoes. I wonder if it is possi
I have accidently (due to tiredness and unit-conversion) made what I think is roughly a 100% hydration dough. I have used strong white bread flour. I was intend
Are there any bread machines that would allow making a sourdough rye bread? If not, could a bread maker simplify the process of making a sourdough loaf?
Having visited my family I fell in love with "Pan de Trigo" that we call "Tres Puntas." This is a wheat bread that appears to be folded over to have three poin
I have previously tried this recipe, and wish to try it again this weekend (recipe follows at end of question). Since I don't have a mixer, I kneaded it by han
I'm making a bacon based chili with smoked pulled pork (orange juice marinade by injection, smoked dried pusilla/ancho/guajillo rub) where I r
Our family has maintained a sourdough start for several decades. It has great flavor, but we use it mostly for pancakes. I've tried making bread with it several
What is the temperature used in a tandoor for making naan or kulcha? I know it's higher than 500 deg. F [260 deg. C], but don't know the exact range of temperat