All Things Bread

 
Breads are an art form unto themselves. If you have a question or comment regarding bread, this is the place to post it.
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Stop pulling your hair out, we've all been there. Sourdough Bread is an art and science that takes technique, know-how and lots of failure to master. Post your problems, share your ideas and give out recipes that have worked for you.
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584 How much levian to keep
by Jacob Burton
12/16/2014 - 12:09pm
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Lean doughs, which are made with little or no fat, comprise the world of bagels, baguettes and many other forms of non-rich breads. These breads are made using commercial yeast (instant dry, active dry or baker's yeast) and included techniques such as pre-ferments and "spiking." If you're using a natural starter, please post on the Sourdough Board.
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259 Old dough preferment, home milled flour
by QC
12/12/2014 - 8:23am
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Welcome to the wonderful world of Brioche, Cinnamon Buns, Challah and much more! If the bread you want to make is rich and creamy, this is the place for you!
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91 The right fat
by CJ
11/03/2014 - 6:22am
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Pancakes, waffles and popovers are all examples of bread that start out as a batter. Questions or comments? Leave them here.
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35 Yorkshire Pudding Recipe (handed down over the years)
by lrsshadow
05/18/2014 - 8:14pm