So I've started baking, and in doing so I've realized that I have a problem with the gluten in fresh-baked bread. (But not commercial stuff from the store--go figure.) So I want to start baking gluten-free bread. [more inside]
What is the best baking cook book to teach about different kinds of dough, their use, and principles of baking? [more inside]
Where in NYC where I can find rugbrød? (a Danish/Scandinavian rye bread, heavily studded with seeds and deliciousities?) [more inside]
I want to make sandwiches for work on Dutch Crunch bread -- it's amazing. However, the only places I've had it are sandwich shops that are selling finished sandwiches, not the bread itself. Please tell me where in SF I can buy loaves of this crunchy goodness!
I love solid dense bread. Bread that can be cut into ultra thin slices, takes 10 minutes to chew and tastes fantastic with cheese. Anyone got a tried and true 'bread as weapon' recipe? [more inside]
I'd like to make homemade gluten-free bread in a bread maker. In your experience, is this possible?Is the bread tasty? [more inside]
Using the NYT no-knead bread recipe, I started a batch last night. Only to realize today, to my embarrassment, that I don't have a 6-8 quart pot with a lid to bake it in. (Read recipes more carefully, fffm.) Can someone with experience with the NYT recipe suggest an alternative? I need to have bread in the oven within the next 2-3 hours. Thanks.
Please give me your tips and tricks for insuring any fresh foods you are freezing (meat, bread, etc) remain in the best condition and taste the best when thawed. [more inside]
I am looking for a pumpkin bread recipe that meets the following criteria [more inside]
I'm thinking of taking a bread maker as a gift for a family that I'll be visiting in Mumbai, India. What potential problems might I be overlooking? [more inside]
Chocolate chip cookies. No-knead bread. Even crepes! All of these benefit from rest time (and usually 12+ hours). Are there other foods that also taste better the longer you take to make them? [more inside]
I have about 1/4+ cup of sourdough starter to use up. Tell me what I can make that I can eat today. [more inside]
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]
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]
Rules of thumb for substituting whey for water in the bread machine. [more inside]
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]
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!
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]
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]
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?
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?
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]
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?
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]
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]
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]
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?
I absolutely hate baking. I really love good bread. No vendor in my area has good bread. Should I try making bread? [more inside]
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.
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?
Help needed with sweet potato side dish recipes [more inside]
Can you recommend a sandwich bread? [more inside]
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).
What size dutch oven should I buy? [more inside]
Maggoty Bread that even an Uruk-Hai would love? [more inside]
Cheese toastie filter: Please tell me about the best toasted cheese sandwiches in the world. [more inside]
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]
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]
I am taking a last-minute, whirlwind tour of Switzerland from August 29-Sept 7th, and need budget lodging recommendations. [more inside]
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]
Did my flour go bad? I have some wheat flour from a small local farm. I used it to make bread today and it has an odd smell. I'm wondering if it's still okay to use or if I'll be tripping like a medieval peasant if I eat it. [more inside]
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"?
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]
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]
What baking staples should I have on hand? [more inside]
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]
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]
I got a bread machine! Tell me all your tasty recipes!
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?