I'm looking for a basic white bread dough recipe that would be made with a 25lb bag of flour. Im using it to make pepperoni rolls that will be sold frozen and baked a later date Thank you ..read more

I’m a regular baker of Dan Leppard’s white sourdough recipe and get superb results - thanks Dan! - but the crumb is never pure white. Please can anyone explain why and/or how to bake a pure white sourdough loaf. Thank you ..read more

Hi I'm struggling to properly line my baking tray with baking paper without it curling up or moving around while I pour in the batter or place the dough. Any tips or techniques from the community to ensure the paper stays in place and provides an even surface for baking ..read more

I'm using the Farmhouse on Boone recipe, with one cup flour (AP) and one cup water to feed it. It's been a week, it's doubling in size each day and has some bubbles. However about half the time there is maybe a finger of liquid on the top. Should I pour off, stir in, drink (jk)? Our house is cool, around 63 degrees. Thanks all ..read more

I’m making donuts and I wasn’t sure where to post this. Should I count my egg and fat as Temperature factors? Ya know sometimes the egg is colder or maybe I want to heat up my shortening to loosen it up a bit. They definitely should be factored in the DDT equation right ..read more

Does anyone have a good banana bread recipe. I tried my hand at making some banana bread a while back and it was alright but not quite what I had in mind. Now that I have some bananas I am thinking about letting them get ripe so that I can try to make banana bread once more. Any good recipes that you all would recommend? Thanks ..read more

How can i adjust recipes to use coconut and almond flours in simple artesian recipes ..read more

Hi everyone! Looking for some guidance with my brioche dough. I was planning on making cinnamon buns tomorrow with this dough for reference. I have read baking textbooks, read the entire King Arthur website LOL, watched 100 YouTube videos... you name it, I've researched it! I can NEVER get my doughs to form into smooth looking balls. I know windowpane is something that professional bakers do but I've tried it to help me gauge and my dough just tears every time. And by everytime, I mean like... Read more ..read more

Hello, I make Ciabatta from time to time and it always come out well except that to me, the crust is too soft. The bread has an excellent flavor, large air holes, and is nice and chewy. I am guessing that a bread expert would suggest that it should have more chew but it's fine for me. Below is the recipe that I use. Most of the bread I bake is enriched and so I start with a batter with all of the enriching ingredients, add the flour, and finish with plain water. This recipe isn't enriched... Read more ..read more

So I recently made banana bread and instead of using a toothpick coming out clean to gauge doneness when baking, I measured the internal temperature of the dough. My thermometer read 200 degrees F. but the bread was very overbaked. Each time I would check the temperature, I would insert the probe in the original hole I made from the 1st test. I am wondering if I should have inserted it in another area each time - I'm wondering if I was measuring the air inside the hole instead of the... Read more ..read more