about 11 months ago - 1 comment
I accidentally picked up gulten free yeast and I dont want to drive back up to the store to exchange it. Can I use it in my regular bread recipe? Or do I need to find a special recipe that is compatible with the gluten free yeast?
about 11 months ago - 3 comments
I have a wonderful yeast bread recipe. It makes two loaves. I would like to make one loaf of bread, and use the rest to make muffins. Is this safe to do, or will it turn out as a disaster? I don’t use muffin papers, so that isn’t a concern of mine. For making muffins
about 11 months ago - 3 comments
I am baking a loaf of pumpkin bread and it calls for 3 tablespoons of oil. I’ve seen many different things,and was wondering if i should use: butter applesauce or olive oil. Thanks!
about 11 months ago - 2 comments
Now that I’ve made the live starter, how do I substitute it into a bread recipe that calls for active dry yeast?
about 11 months ago - No comments
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about 1 year ago - 3 comments
I’m baking a pumpkin loaf right now. 40 minutes into an hour at 350 and its got 3 big cracks. Yesterday I made pumpkin cheesecake muffins and they all had cracks around the edge. WHY!! Is this because I overdo it on the fresh pumpkin? (recipe calls for 1 c and i add 1+1/2 c)
about 1 year ago - 1 comment
The Merry Baker is baking pumpkin bread and Swedish soda bread for this week’s specials. They have at most 24 cup of flour and at most 26 teaspoons of power on hand. a) That present how many loaves each type of bread the baker can make, b) List three different combination of breads they can
about 1 year ago - 4 comments
Yesterday in one sitting (I ate for three hours straight), I ate: -4 slices of bread with butter, peanut butter and jelly -5 Russian tea cakes -2 Oreo wafer sticks -Bowl of rice -3 Mozzarella cheese sticks -1/2 bag of dark chocolate pomegranate -1 slice of pizza -1/2 can of almonds -1 Kashi Bar -Salmon
about 1 year ago - 4 comments
I want to bake something, but i dont know what… Im going to make some bread and the christmas cake but then… i dont want to do any pies or anything with pumpkin. i dont have any actual chocolate either but i have most other things. so what should i do? thanks x
about 1 year ago - 4 comments
Hello. My husband’s birthday is next Sunday and I want to bake him a cake, but this time will be my 1st time doing it from scratch! We have a box of pumpkin spice mix we used to make bread, and I’m wondering if any body’s used it before to bake a cake. Is that
about 1 year ago
Originally they made “flatbread” which didn’t rise because it had no yeast. Tasted pretty good. have you eaten “lavosh” in a restaurant. That is without yeast.
Someone mistakenly put some moldy old bread with the new bread and the yeast had grown on the old stuff and caused the new bread to puff up.
about 1 year ago
You didn’t need yeast back then,you used potato water.In Ireland they still make bread this way.I believe they use rice water in some countries.
about 1 year ago
The air, just set out flour and sugar with water in it and the lil
buggers begin to set up home, in a few days you feed again and you’ve made starter dough.
about 1 year ago
I do know that yeast is a natural thing and you don’t really need yeast for bread…
Levain – natural yeast starter
Levain is a natural yeast starter, an ancient way of making bread rise. The starter is made solely from flour and water and left to ferment in the air; the baker watches it and “feeds” it regularly with equal amounts of flour and water as it is used up. The starter can be given a personal touch by using, for example, a little fruit juice or beer. Bread made with a natural yeast starter has a distinctive taste. It is slightly tangy and denser, with a flavor unlike that made from ordinary baker’s yeast.
It is kind of like the sour dough starter….