Questions about kneading, baking, storing, and culinary use of any kind of bread.

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2
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3answers
2k views

Adding sugar and honey to sourdough culture

I am interested in this site's members' opinions on how adding two spoons of sugar and two spoons of honey would affect a sourdough culture. I am wondering if adding sugar and honey to the starter ...
0
votes
1answer
65 views

Looking For A Soy Flour Substitution

I have found what looks like a wonderful recipe for a low carb yeast bread that I really want to make. It only has 3.4g of net carbs/slice, which is gonna be pretty hard to beat! Especially if this is ...
0
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3answers
181 views

Preserving cheese sandwich

I'm curious about an effective method of preserving a cheese sandwich. I'm looking to prepare them as far ahead of use as possible. I've considered various alternatives but it's not really clear ...
3
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1answer
1k views

Moldy bread smell but no mold?

I have Nickles brand multigrain bread. 2 slices of it are just stale. The others though smell moldy but I don't see any mold whatsoever on any of the slices. They taste strange too. This I know ...
1
vote
1answer
27 views

When making soda bread, 45 min on baking sheet or 15 min on cast iron skillet?

I am looking at these two recipes for making Irish soda bread: http://allrecipes.com/recipe/213830/brennans-irish-soda-bread http://allrecipes.com/recipe/51447/irish-soda-bread-in-a-skillet/ They ...
1
vote
2answers
184 views

Does handling a lot of flour cause fingernails to break?

I recently started baking bread, including every day for the last month. (I give it away.) Since I began baking so much bread, I've had severe issues with my finger nails. They've have been peeling, ...
2
votes
1answer
149 views

Are the white things on a bread normal?

I have a piece of olive bread which was good by April 16. I have seen some white things on them since I got them on April 17, and have kept it in refrigerator. Are they normal and safe to eat? Will ...
5
votes
1answer
354 views

Can I halve the Amish Friendship Bread recipe?

If you're not familiar with Amish Friendship Bread, or if it's been a while: Basically you mush the bag of starter every day for ten days. On days 5 and 10 you add one cup of milk, one cup of flour, ...
3
votes
1answer
444 views

Pitas are paper thin on one side

My problem is when the pittas do puff up, one side is paper thin, and tears easily when you try to put anything on it. Any tips?
5
votes
2answers
1k views

Would honey and molasses be liquids or sugars in a bread formula?

If 60-85% is the percentage range for the liquid amount in a bread formula, and 0-10% for the sugar amount, my question would be if you are using honey and molasses in the formula would they be ...
0
votes
2answers
358 views

Can I use amaranth flour or another flour as a substitute for white flour?

I am trying to make a healthier tortilla, which I have always made with all-purpose white flour. Is there another grain flour I can use that will produce a tastier and healthier tortilla, and still ...
14
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1answer
9k views

Why don't dry bread crumbs spoil, when bread does?

Why don't store-bought bread crumbs spoil? Can you make your own bread crumbs and save them for later use? Will homemade breadcrumbs mold?
0
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1answer
87 views

Why is bread dough recovery important? [closed]

Im trying to learn all about bread making as im currently doing my svq as a craft baker. One question im having trouble answering is about dought recovory and why it is important. Any help would be ...
2
votes
1answer
43 views

What can I substitute for rye flour?

I am trying to make marbled rye bread, but around here I can't find rye flour. All I can find is all-purpose flour, bread flour, and maybe cake flour. Is there some way I can substitute stuff to ...
2
votes
2answers
65 views

should I let my sourdough loaf proof in the fridge or on the counter?

I've been watching tons of videos on making sourdough recently, and quite a few say to let the sourdough loaf do its final proof, or rise, in the fridge. Is this necessary? Would it speed up if I just ...
-1
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1answer
65 views

Is Bisquick used as a standard in recipes for shop-bound products?

Are there shops that use Bisquick as a standard in their products that use flour mix? I just noticed that Bisquick is a fragrant flour and seems of good quality. I thus suppose that for small ...
16
votes
18answers
46k 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 ...
3
votes
3answers
228 views

Where can I buy fresh, live yeast for making bread? (NOT active dry yeast)

Where can I buy live yeast? Who sells it? Can I buy it non-commercially? Does anyone sell it online? I've found it difficult to find, at least in the United States's grocery stores.
2
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1answer
106 views

Why are there caraway seeds in rye bread?

I love rye bread, so something I have always wondered about is why there are caraway seeds in it. It seems to be some kind of tradition.
0
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3answers
2k views

Why did my French bread neither rise nor bake properly?

Failed miserably at the first bread bake. I have this oven: Bajaj 28 Litres 2800TMC Oven Toaster Grill I tried this recipe: Baking the Perfect Loaf of French Bread Instead of using 4 cups bread ...
5
votes
2answers
155 views

How many risings for bread?

The background: I baked bread a couple of days ago, and I was out of yeast, so I borrowed a couple of packets of Fleischmann's Instant Yeast from a neighbor. I'm used to dry active yeast, which ...
1
vote
0answers
32 views

Can I replace sugar with cane syrup in sourdough recipe

I'm baking my own sourdough bread (whole wheat-rye). Recipe calls for adding 2 table spoons of sugar with a bit of milk to get the starter, well... started. I thought about replacing it with cane ...
5
votes
2answers
113 views

Is the second rise step neccesary for no-knead bread?

In the classic no-knead bread recipe, it calls for letting the dough rise once for 12-18 hours, then folding it on a work surface and letting it rise again for two hours. Why is this second rise ...
1
vote
3answers
99 views

What type of bread buns do premium burger restaurants use? [closed]

If you have a hamburger at a fancy deli they'll often have a very fancy bun. However, I have never seen these buns for sale at bakeries or grocery stores. What kind of different buns exist for "high ...
31
votes
10answers
103k views

Why let dough rise twice?

I'm just wondering, what's the point of letting dough rise twice? I've seen a bunch of recipes in the form: Mix dough together and knead Let it rise Knead again Let it rise again Why do they do ...
2
votes
3answers
11k views

What combination of flours can be used as a substitution to a bread flour?

Following is the list of flours that I can get hold of in India easily: Whole wheat flour Semolina flour Chickpea flour Maida Multi grain flour Corn flour Rice flour What can be the combination of ...
0
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1answer
71 views

Why is a glaze applied to the top of a hot cross bun?

I am making hot cross buns and wondering why the buns have to have a glaze... Any scientific answer or is it just because it's nicer?
5
votes
9answers
24k views

How can I make my banana bread more moist?

I've followed lots of standard recipes online, and the result is always more cake like: dark on the outside white and dryish in the middle. When I go to the store and buy it it's always dark and ...
4
votes
2answers
124 views

Adding flavorings & fillings to bread dough

I have a basic sourdough bread recipe that I've made a few times with consistent results, so I decided to try modifying it with different flavors and fillings. My question is, are there general ...
2
votes
1answer
978 views

Why don't the Rhodes cinnamon rolls from a bag turn out as good as the ones in the foil pan?

My family and I like the Rhodes cinnamon rolls that come in a foil pan -- straight from the freezer into the oven. Getting the timing just right (not doughy, not overcooked) requires some care, but ...
2
votes
2answers
84 views

Bread recipe calls for dry milk powder. Can I use dry buttermilk powder?

I'm making a white pain de mie. I'd like to try to use up some buttermilk powder in place of the dry milk in the recipe. I've swapped out some of the water for fresh milk to substitute for dry milk ...
1
vote
0answers
78 views

Using the same baking paper as always, suddenly my bread sticks, what's happening?

I regularly bake bread (1+ times a week). I usually reuse a sheet of baking paper a few times, and for the last 20+ times it has been from the same roll. Now suddenly the last two breads I made are ...
3
votes
5answers
16k 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
1answer
74 views

How do different techniques impact sourdough bread?

I have recently started baking sourdough bread (with a 100% hydration starter). My current method is: Take starter from the fridge, feed, wait a couple of hours. Add flour and water (approx 70% ...
5
votes
2answers
299 views

How much calcium propionate should I use as a bread preservative?

Love to bake homemade whole wheat bread, but after a few days it becomes moldy. No refrigerator, nor freezer available. I understand that calcium propionate is a safe preservative, but don't have any ...
2
votes
3answers
5k views

When making bread, should I add salt early or late? Pros and cons

A friend and I was to make bread together. We quickly found that we had been taught differently on how to make the dough. I had learned to first just mix flour, yeast and water evenly. Let them sit ...
6
votes
2answers
19k views

Dry milk in bread: purpose, and substitutions

I've been looking for a good 100% whole grain bread recipe that I like, and came across one that looks promising in the book Home Grown Whole Grains (pp. 152): 1 package active dry yeast 1 ...
9
votes
14answers
29k views

In my new mixer, my bread dough gets wrapped around the kneading hook. What should I do?

I just got a new stand mixer - a nice, heavy 500W mixer with a 5-liter bowl. Until now, I'd been making bread by hand and kneading it on the countertop. So the first thing I tried was using the mixer ...
1
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1answer
177 views

Can you live indefinitely on bread? [closed]

I just watched the third episode of the Netflix documentary, "Cooked". In this episode, Michael Pollan quotes Bruce German a food scientist as UC Davis as saying, one could live for a while on wheat ...
9
votes
6answers
12k views

What is “pizza crust yeast”?

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, and that it's "NOT recommended for ...
0
votes
2answers
77 views

Adding 'swirls' to savoury bread dough

I'd like to make a mustard bread that I can get at my local coffee shop: It's got mustard swirls in it but is a normal loaf shape. When and how do you incorporate savoury sauces like mustard or ...
5
votes
3answers
35k views

Why is milk powder used in bread machine recipes?

In a bread machine bread recipe, why is milk powder included? And is milk powder needed? I have baked several loaves without milk powder. When the bread is baking sometimes the loaf ...
4
votes
5answers
13k views

Create my own high-gluten flour by mixing vital wheat gluten and bread/AP flour?

Has anyone had success with giving their bread or all-purpose flour an extra gluten kick by adding vital wheat gluten? I would like to know what ratio to mix the the two ingredients with, or perhaps ...
1
vote
1answer
104 views

Stretchy Lebanese flatbread?

When I used to get donor kebabs in Brisbane, Australia, the store I would frequent would serve them in a particular stretchy flatbread, who the store owner told me was a type of bread from lebabnon. ...
2
votes
2answers
103 views

Gluten free bread in breadmaker looks weird and doesn't rise

I have been trying to make gluten-free bread in my bread maker for a few times now. It always fails. It doesn't rise how a funny shape (still the shape from kneading) and doesn't cook very well inside ...
3
votes
1answer
82 views

Water + Sugar Solution Preserves Bread?

I've heard that by coating bread with a solution of water and sugar can preserve it from mold. Is this true? If not, then my Science Fair Project will be a bust.
16
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3answers
20k views

What is the purpose of sugar in baking plain bread?

My recipe says 1 tablespoon of sugar per loaf. This seems like too small an amount for flavor. The recipe is as follows: 3 cups flour 1 teaspoon salt 2 teaspoons active-dry yeast 1 tablespoon ...
1
vote
2answers
81 views

How to make store bought whole multi grain bread softer?

I normally don't like sandwiches in the first place, but if I eat sandwiches, I find sandwiches made with white bread to be more appetizing, since the bread is soft and smooth When I tried whole ...
5
votes
1answer
86 views

Do I have to adjust anything to add seeds to bread?

I have a go-to recipe for Honey-Oat Pain de Mie. I'd like to add about 1/2 cup total of combined sunflower and pumpkin seeds. Since I do bake it in a Pain de Mie pan, I'll pull a small dinner roll's ...
3
votes
3answers
4k views

What is the best way to catch wild yeast for sourdough?

What is the best way to catch yeast? I just heard you can do this and I had no idea that you can do this. Do you grow and catch or just catch? This is to make sour dough bread.