I used a pre ferment of yeast flour & water kept for 3 hours to ferment. Later kneaded this into whole wheat dough I had kneaded earlier. Then rising, rolli
Most recipes for bread machines have 2 tablespoons of softened butter in them. Will omitting this modify the recipes, and are there substitutes for butter?
I've got that recipe that calls for 21g of fresh yeast for buns that shall only rest for one hour: https://translate.googleusercontent.com/translate_c?depth=1&a
I see this instruction when making rye bread: let it proof until soft. How can I tell when it's soft? I keep baking Jewish rye and letting it proof longer and l
I've seen several recipes for various doughs that have several (usually 2) stages of proofing. Start by just letting the dough to rise in a bowl. Separating th
My background is in microbiology and I have fairly recently started making sourdough. I have been working up my sourdough recipe getting lots of information fr
Last night we tried to make bagels. We used this quick video online to give us the basics in terms of process and then we used the measurements from this websit
I tried to cook croissants following a recipe. The whole process went smoothly, there was no butter melted and the yeast was still active. But when I proof the
Many people say you have to slow ferment your bread after shaping to give it better flavor, but I can never understand that. Why not just slow ferment the whol
When I form a loaf out of dough and put it upside-down into a proofing basket, the bottom of the loaf sometimes begins to pull apart from itself, as if the doug
I've recently started to try to make my own bread. I am starting with baguettes because they seem like a fairly straightforward kind to start with. Recipes I'
Yesterday afternoon I made some pizza dough for use on Friday (tomorrow). I mixed in all of the ingredients after blooming the yeast then split the dough into
One recipe, for example, specifies the dough should be left to rise for 4 hours. If I make halt the amount of dough, will the proofing time change? I'm not pro
The last two attempts at my sourdough have resulted in flat bread...I mixed the dough, let it proof for the 12-18 hours. Then when I went to shape it for the fi
I'm learning to make wheat tortillas, and it called my attention that this person is not letting her dough rest. Would you let the dough rest even if the recip
I recently made Pizza following a recipe that asked to bulk ferment for 24 hours in the fridge, then shape and then proof for another 24 hours in the fridge (in
It is winter down here in Australia and I find it challenging to find a warm spot to raise my bread dough. What I have been doing is placing the dough in the ov
I would like to follow this recipe. However, I am a little wary about setting my crock pot for 7-12 hours like it says. I am unsure it can keep the 110 F temper
Whenever I try overnight fermentation for better flavor, I find that bread won't rise so much after it has been shaped. The dough rises beautifully during the
Edit: thanks for all the advice! I worked these half as much, and made sure to let them cool. Great, round results!! To start, I'm using this recipe: https:/