Help, my dough didn't rise! [more inside]
posted on Mar 13, 2008 - 24 answers
Help me make terrific challah. [more inside]
posted on Mar 12, 2008 - 22 answers 
What is the secret to bread texture? [more inside]
posted on Feb 19, 2008 - 28 answers
I've got some Amish Friendship Bread starter that i've been keeping in 1 gallon zipper bags. The directions state to add 1 cup of flour, sugar and milk on the 5th day, and bake on the 10th, after feeding it another cup of flour sugar and milk. What else can this starter be used for? What's the best way to store it, do I have to split it into 4 before using 1 cup for bread? Any other sourdough tips?
posted on Feb 7, 2008 - 7 answers
Baking: I tried some rolls that a distant acquaintance served many years ago- I think they were whole grain, about the size of a baked potato, and they had filling- made of feta, some olives, and maybe soft tofu?? They were really good and I seem to recall that she referred to them as "Bolsas." Does anyone know how to make these? [more inside]
posted on Jan 30, 2008 - 9 answers
I got a stand mixer for X-Mas! No, not the damn KitchenAid with the atom smasher attachment. I'm looking for some good, basic mixer recipes, breads and meatloaves in particular. [more inside]
posted on Dec 27, 2007 - 7 answers
My grandfather remembers his mother making a type of bread called railroad bread from the 1930s or 1940s. Every major holiday we hear about this type of bread and now how he can not find a recipe anywhere. If anybody has a recipe or remembers this elusive bread any information on it would be use full. Thanks in advance.
posted on Nov 22, 2007 - 7 answers
What is the purpose of folding and covering my no-knead bread with a towel? [more inside]
posted on Oct 15, 2007 - 12 answers
I have fallen in love with this recipe for No Knead Bread. What (and when) should add additional ingredients to the dough? [more inside]
posted on Oct 10, 2007 - 15 answers
Is my favorite food unique to one store, or is it made elsewhere under different names? [more inside]
posted on Aug 8, 2007 - 9 answers
Help me find the name of a Dutch sweetbread (containing small bits of dried fruit and nuts) with entire "candied" banana baked inside. a special stollen? [more inside]
posted on Dec 5, 2006 - 9 answers
Help? What is the best baking-specific store in Chicago? [more inside]
posted on Nov 25, 2006 - 3 answers
I'd like to make this (links to a YouTube anime clip including a recipe for making bread in a rice cooker). Unfortunately, all the measurements are listed in grams. How can I convert from grams to more conventional North American measurements? [more inside]
posted on Nov 10, 2006 - 11 answers
Some sourdough recipes advise against using metal utensils and bowls. Why? And then why do these same sources turn around and tell you to put the dough in the (metal) workbowl of your stand mixer?
posted on Sep 10, 2006 - 6 answers
Bakers and homemakers; I need bread/dough recipes.
[more inside]
posted on May 28, 2006 - 16 answers
What's protecting my homemade bread from mold? [more inside]
posted on May 9, 2006 - 15 answers
I would like to buy a 25-50 lb sack of flour in NWDC. The only place I can think of is Costco in Tenleytown, and I'm not a member. I'm limited to metro-accessible areas. Bonus points if it's unbleached white or whole wheat.
posted on Feb 11, 2006 - 10 answers
So I'm making a cd for a friend, entitled "Music To Bake Bread To". I'm looking for suggestions for songs to include that have some sort of punny reference to breadbaking. [more inside]
posted on Nov 4, 2005 - 55 answers
We tried to bake Rye bread - but it comes out of the oven hard, not cooked through and the crust is burnt. As I do not have a diamond tip radial saw, it think it is time to make changes to our process.
Does anyone have a proven, simple rye bread recipe. I want to emulate the store bought bread (in Toronto we have Dumphelmeyer). Do you use sour dough? Yeast? What kind of yeast?
Thanks!
posted on Apr 9, 2005 - 5 answers
I'm thinking about buying a bread machine. Should I pony up the extra cash for an expensive brand like the Zojirushi? Is anyone happy with a less expensive model? (please say yes) [more inside]
posted on Mar 13, 2005 - 28 answers
Bakers, help! How do I get my sourdough sourer? [more inside]
posted on Mar 6, 2005 - 21 answers
Essene/Sprout/Living Bread : I'm making Essene Bread. It's my understanding that this is something that's easy to mess up and the source of the mess up isn't always obvious. So if anyone has done this, I would appreciate your tips. [MI].
posted on Feb 5, 2005 - 7 answers
Artisnal Bread. So I've been working on making some of that great artisnal bread that has become so popular in recent years, but I'm having a problem. It seems that all of my bread is much denser than my favorite bakery bread, no matter what kind of bread I'm making. Everything else is great, what am I doing wrong?
posted on Nov 26, 2004 - 21 answers
