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
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 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
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'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
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
help me find new things to bake into bread. not just any bread, mind you, but stuffed/filled bread.
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posted by msconduct
on Mar 13, 2010 -
8 answers
Bakingfliter: Does anyone have any recipe book recommendations specifically for baking without a stand mixer?
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posted by just_ducky
on Dec 12, 2009 -
5 answers
Bread making help! I missed the 'beep' to add raisins to my cinnamon raisin bread. Is it too late?
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posted by csimpkins
on Dec 4, 2009 -
4 answers
Sourdough baking and time management: Did I start my sponge at the wrong time? I have a nice looking sponge, but I won't be able to bake until after work tomorrow (20 hours or so). What should I do with it, at this point?
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posted by chowflap
on Oct 4, 2009 -
11 answers
Best way to clean bowl in which you've mixed bread dough?
posted by markcmyers
on Sep 24, 2009 -
20 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 by TuxHeDoh
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?
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posted by ohdeanna
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.
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posted by maryh
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 by lilkeith07
on Nov 22, 2007 -
7 answers
Is my favorite food unique to one store, or is it made elsewhere under different names?
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posted by jake
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?
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posted by ernie
on Dec 5, 2006 -
9 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?
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posted by DrSkrud
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 by ilsa
on Sep 10, 2006 -
6 answers
