I discovered a container of chickpea flour and one of soy flour at the very back of my pantry where they were out of sight, out of mind until I did some spring-cleaning today. :\ I don't know how long they were there - I have to assume the flour is between one and two years old ( Read more... )

Hello breadmaking! Today I made a yeast raised pumpkin bread. I based it on a King Arthur Flour recipe but I cut back a little on the sugar, and since the ingredients list called for 1-1/2 cups pumpkin and a 15 oz. can is about 1-3/4, I put it all in. I also changed the cardamom to nutmeg and added raisins to one loaf.

the result:


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I'm not usually a focaccia fan, but this is a focaccia to write home about. Or at least share semi-anonymously with people on the internet. I think it's usually because I find focaccia really dry and this one is not, because it has DELICIOUS ONIONS baked into it as well as the traditional olive oil and salt, which also grace the top of the ( Read more... )

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So my uncle's a grain farmer and just put aside a 5-gallon bucket of wheat for me to play with. (I was so excited, it was ridiculous.) I'm an only slightly-crazed baker and have never milled my own grains. Is there any sort of cleaning or sorting I should do to the wheat ( Read more... )

So using a scale to measure ingredients is probably the best way to go... right? instead of a measuring cup and all that...

Does anyone have any suggestions as to which one? This isn't a profession for me, just a delicious hobby (so fairly inexpensive... preferably 20s... not over 40)

Thanks all

Hello everyone!

Although I am a pretty experienced baker, there is something in this craft that completely eludes me. I want to bake wheat-flour bread with hard, thick crust and large irregular holes in the crumb. But no matter what I do, I cannot seem to achieve that.
I bake sourdough or regular bread. I use poolish or long retarded fermentation. I ( Read more... )

Hey there! So I'm a brand new to the community, and baking bread ( Read more... )

Since the weather around my parts has warmed up, I've been back on the Bread Wagon!

I must thank everyone who told me to knead less in my previous post ages ago, asking how to tame my hard high altitude bread. I made a fabulous herb bread in mid-May with that advice, and it was amazing.

Taking this advice further, I made this recipe with ( Read more... )

I had a bit of a problem with this pita bread. The problem wasn't in the kneading or rising or baking -- it was getting it photographed. I even made another batch the very next day and still - the pieces kept disappearing before I could get a decent photo! But really, I should just take that as a sign that this is some mighty fine pita. Once ( Read more... )