Should the seeds be sprinkled over the dough before baking, or will they burn? Should they be soaked first to prevent burning? Should a wash (cornstarch?) be
I bought a dehydrator about a year ago and the product manual says that a dehydrator is great for leavening bread. I have tried this a number of times with (see
What words and dimensions are used to describe bread and their recipes? I realize describing bread is subjective, I'm only looking for common words to describe
I am hoping to make dough cups using a corn bread style dough. My approximate recipe would be, presumably, to par-bake initially, then fill with a pot pie style
I wonder why my bread still have a yeasty smell? Did I put too much yeast? I use instant yeast, 11g for 500g wheat flour. Is that too much yeast for that amount
This won't be haute cuisine unfortunately, but I am kind of stuck. I want to bake some snacks, but have only access to water, flour and sugar
I am currently in the middle of a challenge to bake every formula in the Bread Baker's Apprentice book (BBA). This book describes a principal called the Baker's
I have a book about baking in general. In the chapter 'Preserving pastry in the freezer' is the following sentence (I translated it for practical reasons):
I've been reading (most) questions and answers (here) about baking bread (which I love) and how to replace eggs in many recipes (which I wish I didn't need). Tu
My normal breadmaker recipe uses milk as the main liquid ingredient. Normally I use fresh semi-skimmed milk for this and get great results. However, at the mo
I've made sourdough before and I'm just making my sponge and I wondered if it was possible to make sourdough hot cross buns/tea cakes? Would it be to heavy too
I'm making a no-knead bread (actually my very first time making bread!) and right after mixing the dry ingredients with water, it's supposed to sit for a couple
We use the kneaded dough for making parathas. Does resting kneaded dough for few hours (covered, on shelf) change the taste/texture/softness of the final outco
I recently made ciabatta, which turned out very well, with a good crust and nice open crumb. However, I felt it could use more salt to give extra flavour. I'm a
Slashes in bread loaves are designed to promote oven spring but there are many different patterns. Some running the length of a loaf, some in a checkered patte
Many techniques for bread highlight a long cold fermentation. I've read that this gives enzymes more time to work and it contributes to a more 'complex' flavor
When proofing down in a bread basket (not just a smooth bowl), what kind of flour keeps the dough from actually sticking? Is there a technique that works? Nor
A bakers couch is just floured fabric, whats the advantage to using it? King Arthur's site says that it promotes chewy, crunchy crust - how's that? If I'm ju
I have made sourdough bread several times using roughly the same technique that I use when I make artisan bread. I let it ferment several times folding between
When you're working a dough (kneading or rolling out), instructions often say to flour the surface you're working on and your rolling pin or hands. This helps t