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I just made texas roadhouse rolls (4 cups of flour and about 3 cups of other ingredients) with a ge 300 watt hand mixer and dough attachments. The mixer handled it perfectly fine... I on the other hand found it difficult to hang on to the bowl and mixer but it is definitely doable.


Overall, you should be fine. The purpose of the dutch oven is trapping moisture and, to some extent, coralling the dough. Keep the following in mind: Make sure your bowl can handle the heat - high heat might cause it to warp. To some extent, this is fine, but if the gaps at the bottom get too big, you won't trap the steam the way you want. But some loss ...


Use sourdough starter. It will improve the flavor of your bread. See how to make your own sourdough starter here. Also make a slow fermentation on the refrigerator. The slower the better is the flavor.


i use barley malt and malted milk powder and the smallest amount of tumeric for color


My grandmother put a whole raw potato in what appeared to be a typical sourdough starter otherwise. She kept it in her refrigerator and made biscuits with it regularly. The potato stayed in the starter. I wish I would have known I needed to ask her some questions about this before she passed...I don't know if she switched out the potato or how often if she ...


Stale flatbread can be fried (or baked with a drizzle of oil or even microwaved) until crispy and broken up into a fattoush salad.


Ordinary everyday bread made from flour, salt, yeast and water from a bakery should be stale by the third day. That is what happens to it naturally, unless it is packed with preservatives and kept in a polythene bag. A larger loaf will possibly stay fresher longer, but looks like your container only holds fairly small loaves and rolls (which will dry out and ...


Thoroughly mix them! If you mix them, you may end up with a completely palatable (even tasty) loaf; if you have half salt and half no salt, you'll likely end up with two unapalatable loaves.


Nothing can be done, I'm afraid. Yeast create gasses that get trapped as tiny bubbles in the dough. Those bubbles become the air pockets you see in the bread's crumb. The dough in the interior of your undone bread has collapsed on all these little air pockets. Yeast die in oven temperatures, so no new pockets are ever going to form in the collapsed portion ...


I wouldn't recommend to bake this again and eat it because there is a food safety issue. If you had noticed this right after baking, this would not be a problem regarding food safety. But since the bread stayed for many hours in the danger zone and since it contained perishable ingredients like eggs, I strongly suggest to discard the raw bread.

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