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?
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posted by colfax
on Mar 30, 2013 -
14 answers
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.
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posted by kimberussell
on Mar 22, 2013 -
21 answers
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?
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posted by Kitteh
on Feb 25, 2013 -
15 answers
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 -
4 answers
I absolutely hate baking. I really love good bread. No vendor in my area has good bread. Should I try making bread?
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posted by jaguar
on Jan 23, 2013 -
51 answers
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 -
12 answers
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 -
39 answers
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 -
11 answers
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?
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posted by sparklemotion
on Sep 6, 2012 -
18 answers
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.
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posted by guybrush_threepwood
on Aug 30, 2012 -
9 answers
I am taking a last-minute, whirlwind tour of Switzerland from August 29-Sept 7th, and need budget lodging recommendations.
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posted by larthegreat
on Aug 20, 2012 -
3 answers
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?
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posted by jefficator
on Apr 18, 2012 -
7 answers
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 -
17 answers
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?
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posted by Quisp Lover
on Jan 19, 2012 -
27 answers
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.
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posted by TryTheTilapia
on Nov 7, 2011 -
19 answers
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?
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posted by defenestration
on Oct 16, 2011 -
1 answer
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?
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posted by mjcon
on Oct 15, 2011 -
6 answers
I got a bread machine! Tell me all your tasty recipes!
posted by beshtya
on Oct 4, 2011 -
10 answers
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 -
13 answers
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 -
5 answers
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 -
13 answers
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.
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posted by YamwotIam
on Jan 4, 2011 -
3 answers
I'll go ahead and call myself an experienced breadmaker. Now, I want to invent my own recipes. What should I keep in mind?
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posted by ORthey
on Dec 6, 2010 -
9 answers
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.
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posted by Rory Marinich
on Nov 27, 2010 -
23 answers
Let's say I've resolved to give my family home-baked bread for Christmas this year. Which of your bread recipes will produce something that says "I've made this for you because I love you and not (just) because I desperately hate shopping"?
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posted by YamwotIam
on Nov 27, 2010 -
14 answers
Help me complete this bell hooks quote: "in the act of breaking bread, we call upon"
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posted by biwa-shu
on Nov 14, 2010 -
3 answers
What is "Strong Bakers Flour"? I'm in Canada. I'm a baker. I understand that this flour is higher in protein, but the bags never specify what the protein content is.
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posted by Evstar
on Jul 28, 2010 -
6 answers
Is the plural of a variety of bread, "breads" or does it remain bread?
"I scale, mix and bake various breads from scratch for a busy café and catering orders."
posted by wocka wocka wocka
on Jul 19, 2010 -
12 answers
Does anyone have experience with proofing croissants overnight in the refrigerator to reduce prep time in the morning?
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posted by caddis
on Jun 11, 2010 -
8 answers
