Questions about kneading, baking, storing, and culinary use of any kind of bread.
5
votes
2answers
159 views
Making Malt-Free Bread
The bread I make has been inconsistent in how it turns out each time. I follow the "Artisan Bread in 5 Minutes a Day" method for making bread. Sometimes it rises really nice, other times it barely ...
5
votes
1answer
2k views
Why add malt to bread?
Several bread recipes that I have been looking at recently call for rye malt.
I know that malt is sweet but what other effect will malt have on a bread recipe?
4
votes
2answers
368 views
Can I freeze my selfmade focaccia?
In my family I am well known for baking a great focaccia bread, but soon I won't be able to bake for some time, so my idea was to bake a big batch and put it into the freezer. Will that work or will ...
3
votes
1answer
176 views
Amount of salt in bread
I've been baking bread on and off during the last two years. Now, finally, I found a nice recipe. It calls for 2% of salt (20gr per kg of flour). It gives a tasty bread.
On the other hand, the health ...
3
votes
0answers
388 views
What are alternate uses for leftover buttermilk? [closed]
Buttermilk is one of those pantry items that I buy for a specific recipe, then don't know what to do with the leftovers (and I think this is not uncommon). In my question about buttermilk in soda ...
2
votes
4answers
210 views
What kind of bakery items do not get horribly affected by electricity going off when the item is still in oven?
I have a nice oven but I have stopped making cakes for the reason being that if electricity goes off in between I'll have to throw the cake.
Now, if I prepare brown/multigrain breads which need whole ...
2
votes
2answers
1k views
Does resting kneaded dough for few hours change the taste/texture/softness of parathas?
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 outcome?
P.S. After kneading the dough, all ...
2
votes
2answers
2k views
Egg replacer for bread dough?
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). Turns out, I too have egg allergy (not too ...
2
votes
2answers
217 views
What Sampling Bread to use for Pulled Pork, open faced?
I'm making a bacon based chili with smoked pulled pork (orange juice marinade by injection, smoked dried pusilla/ancho/guajillo rub) where I reserve all the liquid at the end of the process, roux it ...
