Baking Crafts

grain mill advice/recommendation

Hello, I started baking bread 2 months ago, about 6 loaves a week, and I'm thinking about getting a grain mill. I'm loo...

0 comments posted 19yrs

posted by dix_dc at hotmail dot com

0 comments posted 19yrs posted by dix_dc at hotmail dot com

Working with wet dough

Is there any secret to working with wet dough? Is there a point where dough is wet but not wet enough that it sticks to...

2 comments posted 19yrs

posted by frank103

2 comments posted 19yrs posted by frank103

NYT Bread Article

I am a Culinary School Grad and an avid home baker, several weeks ago the New York Times published an article on bread...

14 comments posted 19yrs

posted by nartker

14 comments posted 19yrs posted by nartker

Peter Reinhart On No-Knead Bread

As soon as I read about that NY Times/Jim Lahey no-knead bread, I thought - what would Brother Juniper say? Peter Reinh...

7 comments posted 19yrs

posted by leila_abu-saba

7 comments posted 19yrs posted by leila_abu-saba

Favorite, foolproof pie crusts?

Anything particular to recommend, for a couple of single-crust, prebaked shells, from scratch? I usually have problems...

5 comments posted 19yrs

posted by DBELL

5 comments posted 19yrs posted by DBELL

UK yeast query

We live on a remote island in Orkney, Scotland. My wife has made her own bread using Harvest Gold "fast action dried ye...

7 comments posted 19yrs

posted by ricardiandentures

7 comments posted 19yrs posted by ricardiandentures

dough mixer recommendation?

I find I only have time to fully hand-make bread on weekends, and only some weekends at that .. so during the week I'm...

4 comments posted 19yrs

posted by anthonyjhcnospam

4 comments posted 19yrs posted by anthonyjhcnospam

Struan

James is from Northern California, and his favorite bread has always been Brother Juniper's Struan. Found their cookboo...

2 comments posted 19yrs

posted by serene

2 comments posted 19yrs posted by serene

bread bowls making in bulk

I'm a wholesale baker in ireland and am seeking advice about making bread bowls in bulk - any ideas, comments etc gratef...

2 comments posted 19yrs

posted by tarascookies

2 comments posted 19yrs posted by tarascookies

Need advice on recipe

Hi, What variations to the following recipe would you suggest to produce a less dense Banana Bread? Less flour, more Ba...

7 comments posted 19yrs

posted by cosmosatnointerbaunspamdotcom

7 comments posted 19yrs posted by cosmosatnointerbaunspamdotcom

Pumpkin Chiffon Cake

Here's the recipe referred to in today's USA Weekly: Pumpkin Chiffon Cake 2 1=E2=81=844 cups sifted cake flour 1 1=E2=8...

0 comments posted 19yrs

posted by stevemic55

0 comments posted 19yrs posted by stevemic55

Bread Basket Made From Dough

For Thanksgiving, I want to weave and bake a bread basket out of dough but I don't think I have a formula for the dough...

4 comments posted 19yrs

posted by richard.hollenbeck

4 comments posted 19yrs posted by richard.hollenbeck

Egg white powder

Hello all, Can someone tell me how much I have to use of egg white powder to substitute a fresh egg white?? Thank you fo...

2 comments posted 19yrs

posted by CarleyW

2 comments posted 19yrs posted by CarleyW

Information on Darjeeling

Respected all..... many a times people all over the world have been duped by profit mongers... by passing off bad quali...

0 comments posted 19yrs

posted by pradhanum

0 comments posted 19yrs posted by pradhanum

oatmeal raisin cookie trouble

hello all, seems every time we make these, they want to burn on the edges, all the while the middle is uncooked and mor...

2 comments posted 19yrs

posted by brickled

2 comments posted 19yrs posted by brickled