I took in an various advice and changed the following; -did yeast and water first to make sure yeast was ok -did bath water temp -mixed it shaggy with a wooden spoon no ball -added salt in while mixing I left it for an hour and a half and it double in sized and was jiggly and not hard but when I went to bake it it didn't rise anymore and this was the result. It taste ok but how do I get it more fluffy and less dense? submitted by /u/Shoddy-Night3521 [visit reddit] [comments ..read more

My relative moved from then Netherlands to the US and noted that the bread is different in certain ways. I happen to live next to a mill, that produces flour and I suggested sending a bag of flour to my relative. My question is if it is worth the effort (and what might be difficulties) sending 5 kilos (or 2.5 lbs) of fresh wheatflour form Rotterdam to the US? submitted by /u/RotterdamRules [visit reddit] [comments ..read more

I used a recipe for gluten free bread that worked amazingly the last 8 months, but now all of the sudden it’s getting gummy! None of the ingredients have changed, and the time/appearance of the loaf during proofing hasn’t changed, so I’m wondering if I need to adjust the temperature or length of time it bakes. The recipe calls for baking at 425 for one hour in a 1lb loaf pan, then 30 minutes outside the pan. I usually let it cool for 3 hours afterwards, and yes, I have an oven thermometer. Please help! submitted by /u/SvinkaCaramels [visit reddit] [comments ..read more

looking for belarusian dark rye- super dark, earthy, dense, and a bit crumbly. don’t remember name, any help ID’ing this kind of bread appreciated submitted by /u/cassand3r [visit reddit] [comments ..read more

submitted by /u/Dijachef [visit reddit] [comments ..read more

submitted by /u/littlecutiecat [visit reddit] [comments ..read more

My first try at jalapeno cheddar focaccia? submitted by /u/Quiet_kbbq [visit reddit] [comments ..read more

If you thought last nights starter was big, how about DOUBLE the starter! submitted by /u/rsnbau [visit reddit] [comments ..read more

I recently moved to into an apartment which unfortunately doesn’t have a regular size oven. I tried baking two loaves last night, but sadly the top rack burnt one loaf a bit. Until last night’s fiasco, my plan was to start selling bread. I am now in the search for a small bread oven I can use so I can sell bread. Any advice would be greatly appreciated. Much thanks in advance. (US based, if that helps with the determining factor) submitted by /u/FitzTheGreat30 [visit reddit] [comments ..read more

The nights are getting warmer. It almost overflowed the bowl, and check out the pitcher in the back too. Gonna have to adjust my schedule. submitted by /u/rsnbau [visit reddit] [comments ..read more