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

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2answers
88 views

Does dried milk powder retard yeast growth in bread making

I have found that when using dried milk powder to soften the crumb on wholemeal loaves that the dough doesn't rise as well, even when using 25% strong white flour to increase the gluten. Is this ...
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2answers
193 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, ...
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1answer
477 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?
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1answer
503 views

How to bake bread and desserts without an oven?

Preface: I already read Is it possible to bake a cake without an oven? and Baking pizza without an oven. The package of many prearranged, UNcooked frozen flour products presuppose the use of an ...
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0answers
63 views

Could B.Subtilis ssp. mesentericus develop in proofing stage?

My last breads suffer from B.Subtilis ssp. mesentericus infection - the bread became sticky in hours and apparently ill. I exchanged the flour, performed cleaning and cleansing but still the disease ...
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0answers
153 views

Chalky smell in bread dough?

The last batch of challah (bread) that we made had a very chalky undertone and aftertaste. This time, the dough has a faint smell of the chalk (we didn't bake it yet). The flour has no odor and was ...
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0answers
55 views

Use foil as dutch oven lid for loaf pan

Can I lay foil over the dough in a loaf pan, to contain moisture like a dutch oven? I've practiced using cast iron dutch oven baking, but this time I would like to use a loaf pan, so I can cut the ...
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0answers
88 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 ...
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0answers
140 views

How to make my sourdough sweet?

When I was much younger, my father would bring home a really good bread about twice a year. He told me the mother of a coworker would make it and her son would sell it at work. I didn't know it was ...
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0answers
59 views

Why is my bread not mixing and cooking properly

When I add my ingredients like my bread machine manual says I'm getting this tangled ugly mass of bread. It rises some but when it mixes it breaks apart and doesn't join together again like my ...
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0answers
89 views

Why are store bought paninis only par baked?

I bought some mini paninis from the super market and the packet had instructions to bake them again for another 5-6 minutes before serving. Why are paninis sold par baked and not completely baked like ...
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0answers
50 views

What can I change about this bread recipe to lower its glycemic index?

I'm starting with a recipe from Peter Reinhart's Whole Grain Breads that uses an overnight autolyse of a soaker (whole wheat flour, your choice of other grains, salt, and water) and a refrigerated ...
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0answers
57 views

Making Bread From Pizza Dough

My kitchen and I started to mess around and make loafs of bread from our pizza dough. Last night I loaded up a hotel pan with dough, and baked it for a little over an hour at 350. I let it rest and ...
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0answers
89 views

Charcoal in bread baking, where to start?

I have been wanting to try baking with Charcoal for some time. Sourcing the powder is already a hurdle. Has anyone baked with it before and can offer advice? The best thing I have found so far is here ...
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0answers
48 views

how to remove cover on risen bread dough?

how does one remove the cover on the 2nd bread dough rise without disturbing the rise? My bread tends to fall even after a beautiful rise.
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0answers
70 views

Is there any way to make whey powder at home?

Any way to make it.Whey powder is pretty expensive here and I want to use it for baking.