Questions about kneading, baking, storing, and culinary use of any kind of bread.
12
votes
2answers
4k views
Is it safe to eat mouldy bread?
Is it safe to eat mouldy bread, even after cutting away the moulded parts?
And how can you tell if the mould is harmless or toxic?
12
votes
10answers
8k views
How do you raise your dough in cold seasons?
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 oven (not switched on) with a pot of hot ...
10
votes
3answers
555 views
Thick, moist, fluffy, flavorful pitas
Are there tricks for baking thick and fluffy pita bread?
The ones I make come out fine, with an even puff and nice pockets, but they are on the thin side. I would really love to be able to make ...
20
votes
7answers
1k views
How do I make soft chapattis?
I have been trying to make chapattis (an Indian flat unleavened bread, somewhat like a wheat tortilla), using the following recipe for the dough: 300ml water, 250g whole wheat flour, 250g white wheat ...
14
votes
4answers
5k views
Why does my bread collapse in my bread machine?
I have a bread machine and when I follow the recipes in the included booklet that came with the machine, the bread rises for about an hour, but the collapses back on itself and comes out rock hard ...
2
votes
3answers
112 views
Adding Asian flavours to bread [closed]
A random thought came to me about adding sesame oil or laksa leaf to my next batch of bread.
Has anyone has tried adding Asian flavours to their bread?
13
votes
3answers
2k views
How does commercial whole grain bread stay fresh for so long?
Every recipe I have tried the bread turns very hard within an hour of baking, and I'd like something I could eat over the course of a couple days (breakfast toast and such). The 100% whole wheat bread ...
12
votes
6answers
11k views
How can I get my bread to be more fluffy and less dense?
I've been making bread for a while now, but I can never get it to rise enough. The bread comes out really dense, so it's not very useful for sandwiches. I give it ten minutes after kneading, bash it ...
9
votes
3answers
2k views
What are good techniques for getting gluten free bread to rise?
I make gluten free bread in a bread maker, however I can never get it to rise as much as 'regular' bread and is usually a little heavy. What techniques/recipes/substitutions can I try to get my gluten ...
3
votes
3answers
319 views
Adding fresh herbs in no-knead Bread
I am experimenting with the no Knead bread recipe and want to add herbs to the recipe. I have added fresh rosemary (great) and fresh oregano (not so) to the recipe.
What other herbs would you ...
16
votes
7answers
7k views
Techniques to get a nice golden-brown crust on bread
How do I make sure the crust of a baguette, etc. turns out a nice golden-brown when baking?
6
votes
3answers
7k views
What to do about yeast that doesn't work?
I am using a new container of yeast from the store; I keep it well-sealed (it's a small jar) and refrigerated.
I make sure to use warm water in bread recipes - I check the temperature using a ...
5
votes
4answers
963 views
How do I feed a sourdough starter?
The cookbook I'm using tells me how to make a sourdough starter, but not how to feed it after I take out what I need for the bread. What do I do with the starter once I've used some? I don't think ...
11
votes
1answer
908 views
What kind of beer for beer bread?
Beer bread is bread wherein beer is used for liquid and leavening. I tend to use a basic pilsner, but I'm a beer snob, and I've taken to wondering what would happen if I substituted something a little ...
8
votes
2answers
612 views
In reference to baking bread, what is a “mother culture”?
I saw this question entitled "How can I bake bread using a mother culture?", but I have no idea what a "mother culture" is. Can someone explain what the term "mother culture" means?
4
votes
2answers
1k views
How can I bake bread using a mother culture?
If I want to make bread using a 'mother' culture what do I need to do? How do I go about starting the 'mother'? How should I keep the 'mother' going? and how do I use the mother in my bread? What ...
13
votes
2answers
586 views
Storing bread dough before baking
I'm looking to make a start in the world of baking bread, and have a quick question:
Once my dough is kneaded, proved and ready to go in the oven (i.e. in the tin) - does it need to be baked ...
8
votes
3answers
175 views
What are convenient and reliable ways to make the starter for rye bread?
The biggest issue with make good rye bread is to make the starter since it needs to rise in a very controlled temperature for some time. What are good and reliable ways to achieve this?
18
votes
8answers
4k views
What are the pros and cons of storing bread in various locations?
Why should/shouldn't I store my bread in the fridge/freezer/breadbox/plastic bag/etc?
22
votes
4answers
2k views
Does resting the dough for a long time reduce the need to knead the bread?
In this article by Chef Michael Smith, he mentions a recipe where leaving the dough to rest for 18 hours removes the need to knead the bread. Is this a viable substitute? I've tried the recipe and ...
