I'm following a recipe from the Artisan Bread in Five Minutes a Day book and want to bake two loaves at the same time. For one loaf, you are supposed to add on
The problem with Jim Lahey's No-Knead Bread is that it almost takes 3 hours to complete. So unless I get up very early in the morning, I cant make it in time f
I'm interested in making dairy-free Banana nut bread. What can I use as an alternative to butter? I'm aware that there is soy and coconut milk as alternatives t
I'm new at baking bread but had a very experienced coach. The dough rises well one time but very little the 2nd time. If I put the dough into the baking pan to
I have a 100% whole wheat recipe. I am new to bread baking. I have had this recipe turn out only once. My question is how would i know if my recipe is correct w
If 60-85% is the percentage range for the liquid amount in a bread formula, and 0-10% for the sugar amount, my question would be if you are using honey and mola
I've followed lots of standard recipes online, and the result is always more cake like: dark on the outside white and dryish in the middle. When I go to the s
When I make a sandwich to eat fresh, I pretty much always toast the bread. When I pack a sandwich to eat later, however, I don't. I've always thought that eatin
I have a bread machine and make bread using margarine (I need to avoid all dairy). The problem is the margarine doesn't always mix properly and sometimes ends u
I was wondering why my recipe for crisp bread rolls needed more water than soft bread rolls.
I'm very allergic to mold, among other things (all airborne, no food allergies). I also adore sourdough bread. If I were to make my own sourdough starter so I c
I have a trusty pumpkin bread that I make countless loaves of every year. My wife and I love Chai Tea and I was curious how one could go about adapting the lin
I am a pretty busy person, and the last two times I've started a sourdough starter, I've ended up forgetting to feed it, and it went bad. I never got anything g
I just got a new stand mixer - a nice, heavy 500W mixer with a 5-liter bowl. Until now, I'd been making bread by hand and kneading it on the countertop. So the
First of all, thank you for reading this absolute beginner topic :) I want to make bread at home. To be specific, I used to live in Germany and ate a lot of
Spanish Migas is a stale bread based regional dish. It's prepared with different ingredients all over the peninsula. The Portuguese have their own variant. How
How can I easily measure the volume of my bread as it rises? I usually eyeball it or test for feel, but this isn't very accurate, and definitely isn't getting
An instruction in this recipe says: Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal. I am confused by the use
Specifically in wheat and potato breads, what is the purpose of adding oil or butter to the dough? I have always assumed it was just for flavor, but I suspect
I am making stollen for the first time, and discovered I don't have time tonight to bake the dough. It is on its first rise right now. Can I keep the dough refr