What are the best supplies for baking bread at home from scratch? [more inside]
posted by cior on Dec 16, 2009 - 45 answers

Bakingfliter: Does anyone have any recipe book recommendations specifically for baking without a stand mixer? [more inside]
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? [more inside]
posted by csimpkins on Dec 4, 2009 - 4 answers

My no-knead bread dough isn't rising. Any suggestions? [more inside]
posted by lunasol on Oct 9, 2009 - 18 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? [more inside]
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 found a recipe for delicious-looking coconut buns, but it's missing a bit of info and has distinct ESL qualities. Can anyone help me make sense of it? [more inside]
posted by CKmtl on Feb 17, 2009 - 6 answers

Did I just make alcoholic bread? Can I eat it? [more inside]
posted by niteHawk on Nov 1, 2008 - 15 answers

I'm following a recipe for bread I got from mom, but have ended up with too many loafs that look like this. What to do? [more inside]
posted by monocultured on Aug 25, 2008 - 13 answers

Help, my dough didn't rise! [more inside]
posted by knystress on Mar 13, 2008 - 24 answers

Help me make terrific challah. [more inside]
posted by Melismata on Mar 12, 2008 - 22 answers

What is the secret to bread texture? [more inside]
posted by rouftop 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 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? [more inside]
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. [more inside]
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

What is the purpose of folding and covering my no-knead bread with a towel? [more inside]
posted by ceberon 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 by ShawnString 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 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? [more inside]
posted by ernie on Dec 5, 2006 - 9 answers

Help? What is the best baking-specific store in Chicago? [more inside]
posted by bash 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 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

Bakers and homemakers; I need bread/dough recipes. [more inside]
posted by snsranch on May 28, 2006 - 16 answers

What's protecting my homemade bread from mold? [more inside]
posted by Caviar 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 by The White Hat 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 by NewGear 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 by bright77blue 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 by bibliowench on Mar 13, 2005 - 28 answers

Bakers, help! How do I get my sourdough sourer? [more inside]
posted by dame 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]. [more inside]
posted by duck on Feb 5, 2005 - 6 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? [more inside]
posted by spaghetti on Nov 26, 2004 - 20 answers