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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

What do I do with a hundred extra potato rolls? [more inside]
posted by Caviar on Sep 1, 2006 - 15 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

A friend of mine is moving into a new house and I'm planning to bring her bread, salt, and wine on my first visit. Where do I find primo artisan bread in Los Angeles and what reasonably priced wine would the hive mind recommend to go with a meal of bread and salt? [more inside]
posted by rdr on Apr 18, 2006 - 17 answers

PacificNW/Food Filter: Best walk-in outlets for artisan bread in Seattle or Portland areas; gonna be up there over the weekend and want to bring home some chewy-crusty-soury-airy loaves. In the Poilane/Balthazar mold... Thanks!
posted by dpcoffin on Feb 28, 2006 - 16 answers

Anyone have a recipe or method for making bread like they do a the Subway sandwich shops? Do they use special pans? How do they make their bread so good??
posted by GernBlandston on Feb 17, 2006 - 26 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

Has anyone here ever enjoyed canned bread? [more inside]
posted by mzurer on Feb 8, 2006 - 38 answers

Anyone have tips for keeping bread fresh longer? My wife and I end up throwing out a lot of bread, putting it in the fridge dries it out... anyone got any tricks? Google was surprisingly unhelpful.
posted by Cosine on Nov 30, 2005 - 29 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

I have decided to throw an apple tasting party (10 guests) this weekend using 10 – 12 different types of orchard apples sold at a local grocery store. What other foods should I have available for my guests? [more inside]
posted by KathyK on Oct 24, 2005 - 27 answers

Could you please help me identify this bread?
posted by riffola on Oct 11, 2005 - 5 answers

How do you tell if bread or cheese has gone bad when it's not obvious? [more inside]
posted by sdis on Sep 29, 2005 - 25 answers

I want your best healthy wheat bread recipes. [more inside]
posted by prodevel on Sep 14, 2005 - 10 answers

How does a toaster's light-dark control work? Perhaps something clever with a bi-metallic strip... can't believe the toast's 'doneness' is actually being tested; but from experience it seems more sophisticated than just adjusting a timer. How do dem? [more inside]
posted by Rash on Jul 17, 2005 - 12 answers

How do I keep bread for more than a few days? [more inside]
posted by Caviar on Jul 2, 2005 - 24 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

My favorite kind of bread is Sourdough (it's Californian, dude!), and I know I should be eating something more wholegrainhighfiberlowcarbwhatever. But I'm curious... if the cultures in yogurt are healthy for you, does the culture that makes sourdough sour have any nutrition benefits over plain white bread? And does Sourdough really take 2-3X as long to get stale and moldy than other bread, or that just me?

Or can anybody reccommend a best-tasing Whole Wheat Sourdough?
posted by wendell on Aug 21, 2004 - 11 answers