I'm new to the whole baking thing, so I'm learning as I go along. In that regard, there may be a host of things wrong with my bread baking process, but I'm most
I'm looking through an old cookbook, ''The Art of German Cooking and Baking'' by Lina Meier (2nd Ed., 1922, Milwaukee, file on wikipedia). There is a recipe for
I have some leftover general-puproce flour and some farina, because are leftover materials and I wanna use them both (in order to get rid of them, but not throw
I took my levain from the fridge, fed it and put it in the counter, besides a cheese which is aging. The levain pot had no lid and the cheese has a cloth mesh o
I'm an amateur baker, been making bread weekly for about 9 months now, working out of Ken Forkish's "Flour Water Salt Yeast" cookbook mostly. I had something ha
Is it true that storing dry active yeast in the freezer helps to retain its lifting power? How long can it be stored this way?
I've never seen anything with both yeast and baking powder. What's the reason for that? Shouldn't e.g. muffins get even more fluffy by adding some yeast? Or bre
My favorite yeast bread dough yields more rolls then my family can eat. I usually freeze it in quart-size Ziploc freezer bags. When I'm ready to bake a few roll
When making bun, Yeast & salt should not be mixed at the same time? Will kill Salt the Yeast, salt is a hunter?
I baked my first “sourdough” boules today and there was zero detectable sour or tartness. After about day four of zero activity in my baby starter
I'm talking of the kind of yeast that tastes like cheese. I live in a country where finding or importing nutritional yeast is not an opcion, s
I am struggling with yeast again, doing "Milchbrötchen", basicalyl buns from a sweet yeast-dough. My current process leaves me with "ok, but not great" res
One quick follow-up question to this postMy sourdough starter is bubbling but not rising, suggestions?: How do you know if your starter is bubbling because of y
This recipe for poppy seed rolls calls for 1 large yeast. How much yeast am I supposed to use? I usually see recipes measure it in teaspoons, but I can’
I am making bread from this recipe for 2 loaves. The recipe calls for placing the dough in the baking pan and leaving it for 1 hour until the dough doubles in s
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'
I'm making a yeasted sourdough starter per the directions in my bread-machine book, but with rye flour instead of whole wheat. It's supposed to sit for 2-5 day
I know I know I know... apple fritters SHOULD be fried. I'm just here asking for any tips or suggestions to as-close-as-possible obtain the next best thing by
I had been making bread reliably for a few years until we moved (from Sweden to Austria) six months ago. Suddenly, any loaf I make rots within a few days in the
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