Bread bakers of Ask MeFi, please share your advice, techniques, favorite instructional videos, books and/or websites about making bread loaves look terrific. [more inside]
posted by MonkeyToes
on Jul 22, 2014 -
Bread recipes I never had a problem with are producing disappointing results in my new place. Loaves are coming out dome shaped
, brown on the bottom and not brown on top. What do I need to do differently? [more inside]
posted by CtrlAltD
on Jul 8, 2014 -
Late last year a few friends and I started an informal bartering club. My contribution is baked goods, usually bread of some kind, but as the first heatwave of the season kicked in I realized I’m going to need an alternative to oven baking. Cooks and bakers of MeFi, hope me some bready recipes that I can make during red flag season. [more inside]
posted by Room 641-A
on May 2, 2014 -
I read a novel that has lots of sexual scenarios, one of which involves a "frigid" woman who is repeatedly offered grissini (breadsticks) by a waiter as a subliminally sexual seduction.
There was another ongoing scene in which a woman was a research subject for testing orgasm response.
Why? Because I can't remember and like the pirate with the steering wheel belt buckle, it's driving me nuts. Thanks!
posted by haineux
on Mar 3, 2014 -
After years of making only rice dressing for our Christmas turkey, I no longer have even the bones of a recipe for bread stuffing in my head – care to share yours? [more inside]
posted by taz
on Dec 23, 2013 -
An oven problem has caused my loaf of dough to be heated, then cooled and it's now caved in. Can I save it? [more inside]
posted by cellura p
on Nov 6, 2013 -
Most people have heard the mantra that wheat bread is "good" but white bread is bad.
However, virtually all commercial wheat breads contain added sugars in some form (molasses, etc.) while it is possible to obtain commercial white breads with zero added sugars (e.g. scali or Italian bread) and sugar is meant to be "bad" for us, contributing to cancer, obesity and diabetes.
From a scientific or evidence standpoint, how do the relative merits of sugarless white and whole wheat breads stack up assuming one buys the best quality option from each category?
posted by mintchip
on Oct 14, 2013 -
I was at a Mexican corner grocery last night, and on a whim bought this bread
. It's really good, and I want to know what it is. It's really dense and wheaty, with a bit of sweetness (kind of like a honey wheat.) The only label is the one in the picture (enhanced
). I've tried searching the word in label, and get nothing! What is it?
posted by Wulfhere
on Aug 24, 2013 -
I have an endless supply of baguette and ciabatta, thanks to my current brokeness and my teenage background as a dumpster-diving crust punk (pun intended)
. It's preservative free, high quality french bakery bread that is about 12 hours old when I acquire it. It's already a little stale, and moulders within two days. I'm looking for tips on storage and for about a million recipes I can utilize to use it all up. [more inside]
posted by Juliet Banana
on Jul 17, 2013 -
I've been living on the road for the past seven months hitting just about everywhere in the South East US and wherever I go I try to find sourdough bread. In years past sourdough bread was easy to come by. This past year or so it's become nearly impossible and when I do find it it lacks any of the sour flavor I'm craving.
Is this bread available in other parts of the country? Do people not like the sour flavor? Is there some kind of weird global warming yeast die-off going on that nobody told me about?
posted by bfootdav
on Jul 3, 2013 -
I'm new to bread making. I want to make bread that is not so dense and has regular, medium-sized air bubbles in it. Can you help me? [more inside]
posted by colfax
on Mar 30, 2013 -
My grandmother's in heaven, my bread machine is in the trash and my family can't wait to have Easter Bread next weekend. Help me successfully get this recipe back in the oven where it originated. [more inside]
posted by kimberussell
on Mar 22, 2013 -
Well, our wild yeast sourdough starter was a raging sucess. We're keeping it in the downstairs fridge, feeding it once a week. But it does it need a special brotform bowl come baking time? [more inside]
posted by Kitteh
on Feb 25, 2013 -
You know those fine breadcrumbs you buy in a box from the supermarket? How are they made? Do they bake bread specifically for it then blend it up, or do they use the leftover scraps from the bread factory? Or use bread that's past its sell buy date?
posted by dontjumplarry
on Feb 20, 2013 -
I absolutely hate baking. I really love good bread. No vendor in my area has good bread. Should I try making bread? [more inside]
posted by jaguar
on Jan 23, 2013 -
I would like to serve my guests bread prepared with fermented wild yeast
(wild wheat yeast+spring water, fermented). Are there any safety concerns I should be aware of? My guests include older people, people taking medicines, children and nursing mothers.
posted by leigh1
on Dec 29, 2012 -
What else can I put jelly on, besides bread or crackers? We got some great homemade jelly for Christmas, but don't eat much bread or cracker type stuff. What are some other options?
posted by I'm Doing the Dishes
on Dec 28, 2012 -
I made a basic bread from scratch and am at the end of the first rise- only it hasn't risen very much. My book says it may be from not adding enough water during the mixing stage- but I want to know if I can save it at this stage (after first proof).
posted by ohmansocute
on Nov 28, 2012 -
If you were going to make garlic bread from scratch (flour, yeast, water, garlic, butter, olive oil, salt, maybe cheese) what kind of bread would you use as the base? [more inside]
posted by sparklemotion
on Sep 6, 2012 -
WANTED: your finest banana bread recipe that doesn't require eggs. BONUS: the bread travels well in the US mail. TRIPLE WORD SCORE: the recipe requires yogurt. [more inside]
posted by guybrush_threepwood
on Aug 30, 2012 -
I am taking a last-minute, whirlwind tour of Switzerland from August 29-Sept 7th, and need budget lodging recommendations. [more inside]
posted by larthegreat
on Aug 20, 2012 -
I need to buy the world's best banana bread. I'm not looking for a recipe...I'm looking to have it mailed from a bakery to a friend. Where can I find this? [more inside]
posted by jefficator
on Apr 18, 2012 -
Help us settle a dispute. Is cheap, supermarket white bread made with finer flour
than artisanal sourdough bread? And if so, does the fine white flour lead to more gastrointestinal upset because "it becomes glue in your stomach"?
posted by peter1982peter
on Feb 12, 2012 -
A would-be bread baker in northern Westchester county complains about lousy results, and says he suspects the local water.
So: he's wondering how to test (and, if necessary, adjust) PH and mineral content. Any suggestions of ways to get started without paying big bucks to labs? [more inside]
posted by Quisp Lover
on Jan 19, 2012 -
I want to bake some whole wheat bread. So, I bought this whole wheat bread flour. But that was apparently a dumb thing to do. [more inside]
posted by TryTheTilapia
on Nov 7, 2011 -
I may be purchasing a used Berkel bread slicer — the model is MB (it may be MBSS, since the whole model is stainless steel). It currently has a 3/8" slice size. I need it changed to a 1/2" slice size. Do you have a recommendation for a service center in or around NYC that could do the job well without breaking the bank? [more inside]
posted by defenestration
on Oct 16, 2011 -
A couple years ago I ate at a restaurant called Bread in NYC. I believe this is the restaurant
. They had mindblowingly awesome tomato soup. Do you know the recipe this restaurant uses? [more inside]
posted by mjcon
on Oct 15, 2011 -
I got a bread machine! Tell me all your tasty recipes!
posted by beshtya
on Oct 4, 2011 -
I bought traditional yeast before reading the directions for my new breadmaker that says I'm supposed to use breadmaker yeast, or fast-acting yeast. Can I get by with the traditional yeast? if so, how?
posted by lizbunny
on Sep 14, 2011 -
I need to order custom-sized paper bags to be part of the packaging of shipments of bread. The bags need to be large — hence the need to go custom. I'm thinking 12" x 18", and expandable enough to fit a height of 4-5". Most bags I've seen have a flat bottom, but are gusseted to expand — that's what I imagine ordering.
Any recommendations on a place that could do this for me? NYC-specific would be great, but I'm willing to order from any company that can do it quickly and at an affordable price. We're talking orders in the 100s or 1000s, but most likely not in the 10,000s — at least to start. I'd need them to print a logo on the bags as well. They'd also need to keep in moisture and not get oily from the bread.
posted by defenestration
on Aug 29, 2011 -
looking for recipes for easy, yeast- free bread not using a bread machine. i am impatient and don't like waiting for dough to rise, punching it down, etc.... (examples of similar recipes would be beer bread or soda bread)
posted by peykron
on Apr 2, 2011 -
My question is about a recipe for hushva nan (AKA pebbled Persian bread). The bread is awesome, but I don't really understand the recipe. [more inside]
posted by YamwotIam
on Jan 4, 2011 -
I'll go ahead and call myself an experienced breadmaker. Now, I want to invent my own recipes. What should I keep in mind? [more inside]
posted by ORthey
on Dec 6, 2010 -
I want to bake a loaf of bread. I would like advice on making it. I'd also like advice on what to use it for once it's baked. [more inside]
posted by Rory Marinich
on Nov 27, 2010 -