Letting a bowl of flour and water go bad in a warm corner seems problematic at best. I'm willing to believe there is some process that goes on to limit pathogens, but reading around this doesn't seem ...
Our family has maintained a sourdough start for several decades. It has great flavor, but we use it mostly for pancakes. I've tried making bread with it several times, but never get good results. ...
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?
I was always wondering, why there's no gradient of doneness visible on the cuts of bigger breads. For example: This one was made in the baking form, it has a thin visible crust, but after that the ...
Unlike, for example, almost anything that is made on the stove and even cakes (of course, as long as your cake doesn't fall as you take it out of the oven), if you stop baking a loaf of bread for some ...
Why does heating bread (cinnamon buns) in a microwave give it a rubbery texture, when a regular oven doesn't? What are the chemical or structural changes?
I've been baking bread for years and no longer really measure the ingredients. But I'm no expert on the science of what I'm doing. I add fat (lard) because I've always added fat. What job does the ...