I want to understand which flours can and can't be used with yeast to get a rise for baking bread. From what I understand, yeast consumes sugar and produces car
For the last 3 new year evenings I've tried to make panettones (both chocolate and fruit ones) and my recipe is getting better, with the last one being the firs
From what people are telling me, there would be no benefit from using S-500 and similar bread and dough conditioners on an unleavened, non-yeast dough. What wo
I am new to baking and I am in the process of creating and starting my bakery in my country. I got a few questions, my bakery is planning on making pita bread
I have a yeast Roll recipe that calls for 1 cup of whole milk. I only have 1% milk. What can I do to make the 1% equivalent to whole milk.
I have a recipe for low carb bread using yeast, vital wheat gluten, oat fiber, flax meal and 2 eggs. It tasted ok but would it be safe to do a slow 24-48 hour
I'm purely curious and google has failed me.
This recipe for homemade Marmite says,"The entire process takes about ten days." How can that be? From what I see here I can't see it taking longer than four da
There isn't much information online for home bakers regarding the use of calcium propionate. I've started an Etsy shop and selling various yeast breads and othe
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
My neighbor who also bakes has run out of yeast and can't find any in the store. We went shopping this afternoon and couldn't find any either. I have a fair-si
I tested my yeast using the method explained on this video: https://youtu.be/p8ydC1Of_Zw (go to 2:05 min) Here is the method in case you can't access the video:
I have a sourdough starter (rye flour based) that is quite active and I use it a lot. I decided to make bread today and used AP flour instead of bread flour on
Someone gave me a bunch of envelopes of pizza crust yeast, "specially formulated for pizza crust". The packets also say that no rise time or proofing is needed,
so I was trying to make cinnamon rolls about a month ago and used the active dry yeast exp 9/21 that was in my fridge. And it was proofing. Then I bought anothe
I'm on Day 14 for my sourdough starter and can't get it to work. I had a half inch rise on Day 3 and nothing since then. I am using 1:1:1 with the flour compo
I am making some pizza dough, but I don't have the yeast, is there a way to substitute it with yogurt? If so what proportions would I use, to keep the dough at
Usually I think of leavening as either yeast or chemical (baking soda / baking powder). On these sourdough pretzels yeast and soda are both listed. Why would
Is there any reason not to try adding dried fruit to a sourdough starter? The reason I'm imagining is that different sorts of yeast live on dried fruit vs on gr
Like many people sheltering-at-home, I'm baking more bread than usual. My yeast supply is running low, and I'm not sure I'll be able to get more on demand. I'd