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Have you ever wondered if you could substitute bread flour for all-purpose flour in a bread recipe? See what the difference will be when you make the swap.
A lighthearted blog where Farmgirl Susan shares recipes, stories, and photos from her crazy country life on 240 remote Missouri acres. Sheep, donkeys, chickens, dogs, cats, an organic heirloom kitchen garden, fresh seasonal recipes, artisan bread baking, and more.
This no-knead 5-minute artisan bread from Jeff Hertzberg and Zoe François makes gorgeous loaves in no time. All you need is flour, water, yeast, and salt. The bread
Is white bread bad? I think it’s kind of funny that I have immersed myself into a world in which wheat is controversial. Most people don’t give it a second thought, really.
We have added an addendum to the Flour Treatise. Both versions ( Framed and Non-Framed) have this addendum. The addendum describes General Mills latest flour -
Bread, beer & yeast The history of bread and cake starts with Neolithic cooks and marches through time according to ingredient availability, advances in technology, economic conditions, socio-cultural influences, legal
TIPS to Keep in Mind: Use a proper bread flour likeKing Arthur bread flour or high protein flour likeMontana White flour.When I started making sourdough I used my all purpose flour.
I''m very excited to share this super simple gluten-free flatbread recipe with you today. It is made entirely from soaked gluten-free whole grains.no flours!
Learn how to bake bread with this simple guide from Food Network, including the equipment and ingredients you''ll need, plus different kneading processes.
The third secret is to bake on a pizza stone. Pizza stones are necessary because they get nice and hot in such a way that will help your dough bake evenly.
Hi.. we have our loaves in the oven as we speak! This is our first time trying this recipe, and our first time making bread! When mixing the flour, yeast and water at the start, how much mixing is required?
What is Italian 00 flour? Posted on 28. Jun, 2011 by virtuousbread in Bread and conversation, Flour and milling, International bread adventures. One of the questions I am frequently asked is, "what is 00 flour and how does it compare to English flour?"
Whole grains cause tooth decay. In part because of their phytic acid level, in part because of toxins in the bran.
AGATE: noun.A type of fibrous quarts called chalcedony; used to make marbles highly desired by players, as in bulls-eye agate.
Advanced recipes require handwork, as well as an experienced, intuitive “feel” for the ingredients and processes. They usually involve doughs of some kind—bread, pastry, or noodle—and an understanding of hydration, extensibility, and proofing.
Rye, like barley and oats, is an ancient grain that thrives in cold and wet weather. Before modern agriculture and transportation made wheat available everywhere, rye was the best (and sometimes only) option for bread baking in a huge swath of northern Europe, from Russia and the Baltic States, west through Poland, Hungary, Austria, Germany and
Storage: The bread will keep for 3 or 4 days; I wrap it in a linen kitchen towel. You can freeze the bread for up to two months. Leftovers? Make Brown Bread Ice Cream!. Notes: Although I haven’t done it, if you want to make the dough ahead and put it in the pan, up through the point where you put it in the pan in step 4, you could likely
A baguette (/ b æ ˈ ɡ ɛ t /; French: ) is a long, thin loaf of French bread that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law).
Have you ever wondered how to make your own sourdough starter? Whether it conjures up a crusty, flavorful loaf of bread or a bubbling crock of flour/water starter, sourdough is a treasured part of many bakers’ kitchens.
Thanks for posting the info about the types of flour. I was always wondering about that and also why it is next to impossible to get proper bread in the States.