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).
Bread help: why is my dough so tight even when I withhold flour? [more inside]
A recipe for authentic pirozhki dough? [more inside]
Lost my favourite recipe for bread, please help! [more inside]
Fresh baked bread noob. What's the best way to keep fresh bread dough for 24 hours before baking? [more inside]
I love sourdough. It doesn't seem like anyone else in Toronto does, though. [more inside]
How long can the dough for the no-knead bread recipe sit? I made a batch of the dough last night thinking that I would bake it tonight as part of my dinner. But I won't be able to make it home until very late and know for a fact that I will be working late tomorrow night as well so I actually won't be able to bake it until Saturday evening possibly. Will the dough be ok or should I just throw it out and start a new batch later?
Help, my dough didn't rise! [more inside]
Is my favorite food unique to one store, or is it made elsewhere under different names? [more inside]
Newbie breadmaking question: What is dough supposed to feel like when you start and when you end? And more specifically, how do I know whether there's too much flour or too much water? [more inside]
How do I wash flour out of my towels? [more inside]