I have two different recipes for poolish with equal parts of bread flour and water. One calls for 1/2 tsp. of yeast and the other only calls for 1/4 tsp. Which
I make homemade pizza dough and other breads and baked goods quite regularly, but only have started to do so recently. One of the issues I have run into is that
I followed this YouTube video to make a wild yeast starter. My intention is to use them for making bread, hamburger buns, and maybe even try them out in a 1-gal
We’re traveling with friends and wanted to make cinnamon buns. I feel the most convenient approach would be to freeze the entire roll, then cut it while f
Various fresh fruits, such as grapes, apricots, and dates, can be used to provide the yeast that is needed in breadmaking. But often in commercial production fr
Since several weeks I'm trying to get my bread to rising more in the oven. I experimented quite a bit but the results are still far from perfect. Everything goe
I'm fermenting my home grown scotch bonnets, and I'm concerned that they're molding and are no longer edible. My setup was an open container, with a relatively
I know the original brioche recipe is supposed to be slightly sweet, but I really enjoy a brioche hamburger bun that one of my local bakeries does and it's real
I've always learned that DO NOT mix salt with yeast. Because the salt kills the yeast, and the sugar actually helps. You should always put the salt. So what is
My starter consists out of 150gr All purpose, 60 grams of whole wheat and 210 grams of water. On day 2 it bubbled nicely, but I fed it only with half a feeding
I had a leftover block of commercially bought frozen yeast. I kept it it the freezer, well below 0 celsius. I'll admit I didn't check on it for years. I opened
The classical Focaccia Genovese proofs three times. First in bulk (right after partition if making more than one) Then flattened and topped with coarse salt in
I hav made carrot pickle in lemon juice 15 days ago . some white spots are formed on the top of the pickle and at the sides of the glass jar. Is the pickle safe
I have lately tried to ferment tepache, for the firs time. The first stage went well, after three days there were white bubbles, it tasted less sugary and a bit
I'm trying to recreate a very specific brand of white bread from my parents' hometown, which isn't available outside about a 60-mile radius since the bakery doe
Most sourdough instructions warn not to overextend primary fermentation, as doing so will exhaust the yeast's food supply for proving after shaping. Standard so
I'm still new to bread making and I was wondering if adding some milk powder when I feed my starter would have a negative impact since milk is slightly more aci
Recently I started a "Starter" for Friendship Bread with some active (non wild) yeast. I thought it would be a good way to keep an active culture of yeast aroun
I was wondering if I add baking soda and or baking powder to my gluten free bread recipe would rise more?