Has anyone here tried to make thier own hamburgr buns? [more inside]
Where can lactose (preferably goat's lactose) be purchased in U.S.? [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]
Calling all food scientists and breadophiles!!!! Clear flour contains which proteins and at what percentages? [more inside]
When walking on the strip in Vegas recently, a couple walking toward me was forced to split to either side of me, and the woman said "bread and butter!". I remember my mom using this phrase when I was a kid, but it was the first time I'd heard it from someone else. What's the origin of this phrase? [more inside]
So I have this opened bag of Trader Joe's sourdough bread that has been sitting in my kitchen for probably at least two weeks now. It looks and smells just fine, not a speck of mold to be seen. Dare I eat this franken-bread? [more inside]
Does bread ever get too stale to be useful for something? [more inside]
What are the finest mail-order food goods available at reasonable prices? I'm talking best bread, brownies, cakes, fruits, frozen pizzas, cookies -- any recommendations for extraordinary food at not-exhorbitant rates.
I just ate a peanut butter and honey sandwich on soft white bread. The bread on the honey side developed a kind of rough texture, almost like the bread had been lightly toasted on one side. Not unpleasant, but kind of odd. I noticed this when I was a kid and I've always wondered about it, and just now realized that someone here might know what's going on (I grew up in the South, and I have been known to eat molasses and butter sandwiches - the rough-texture thing doesn't happen with molasses, only honey. I don't know about other sugary syrup products).
How do I wash flour out of my towels? [more inside]
Where can I find decent sandwich bread in Los Angeles? [more inside]
Puerto Rican Food Recipe Filter: I am a transplanted Boricua looking for recipes for Pan Sobao and Pan de Agua. Google gives the wrong recipes! I am looking for someone who: 1. Has had actual Pan Sobao from Puerto Rico. Pan Sobao from La Facciola is best. 2. Actually MAKES this, preferably in Puerto Rico, and has the right recipe. [more inside]
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]
How do I eat crusty bread or other crumbly items like crackers without getting a big crumbly mess all over the table? [more inside]
Help? What is the best baking-specific store in Chicago? [more inside]
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]
Why does my bread become *hard* when stale, yet my crackers (graham, oreos) become *soft* when stale?
What can I do with just-turned-stale bread, besides make French toast?
I really, really love good crusty bread. Crust that's chewy and you have to really pull to get off the loaf. Could you please share your tips.
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?
What do I do with a hundred extra potato rolls? [more inside]
Bakers and homemakers; I need bread/dough recipes. [more inside]
What's protecting my homemade bread from mold? [more inside]
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]
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!
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??
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.
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.
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]
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]
Could you please help me identify this bread?
How do you tell if bread or cheese has gone bad when it's not obvious? [more inside]
I want your best healthy wheat bread recipes. [more inside]
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]
How do I keep bread for more than a few days? [more inside]
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!
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]
Bakers, help! How do I get my sourdough sourer? [more inside]
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]
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]
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?
Or can anybody reccommend a best-tasing Whole Wheat Sourdough?