Conquer Bread Baking With the Help of 15,000 New Friends
Popular on Food52
Novice September 24, 2020
I'm a complete novice at baking bread. I plan to use a bread maker. Recipes i have viewed call for oil. Are there recipes that do not require oil (as well as no sugar)?
Maria C. May 4, 2018
I’m struggling to perfect Gluten Free Bread, I’d like some general bread making advice. My gluten free loaves are pretty good but don’t rise much and are often gluggy and uncooked in the middle and bottom. I’m not sure what I can do to improve. Some bread maker tricks would help.
Sarah May 3, 2018
I’ve been experimenting with sourdough ...it rises and tastes good but it’s not dense and sour like sourdough. I would love to learn how to bake a better sourdough!
Stephanie B. May 10, 2018
Have you tried searching the forum The Fresh Loaf? Every time I google a sourdough question, that forum comes up first. I had the same problem recently and got some good tips from them. A few were that the acetic acid producing (sour) bacteria like a denser environment, so using a firmer starter might help. Long, cold fermentations are good too, so considering adding that into your process, and degassing and rising your dough a few times. This got one of my attempts pretty sour tasting. Still not sure how people get really hydrated doughs, like Tartine-style loaves, sour though...
Wendy P. May 3, 2018
My new book just arrived (yeah!) and I'm eyeing the English Muffins as my first recipe!
Debbi S. May 3, 2018
I took a Craftsy class from Peter and he is a wonderful teacher! He did one thing that really turned me off and that was kneading and rolling the dough with oil and not flour. It seemed like an unnecessary amount of calories added to bread. So I never looked back. Please let me know if he doesn’t teach that way anymore.
Stephanie B. May 3, 2018
Most of the recipes in his book call for handling dough with flour, a couple call for oil but usually give the option of flour or oil (I usually opt for flour). I'm curious how much oil he used in the Craftsy class! For the recipes where oil is suggested, the book usually calls for a very thin layer on your kneading surface.
Join The Conversation