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Isabelle Prescott

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    http://theyeastybreadbox.blogspot.com/

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    Costa Mesa, CA

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  1. Why does it work better than a regular fork? Looks the same.
  2. I need a piece of that right now, please.
  3. Or, if you have any yeast in the house there is always yeast batter bread. Its mixed up like quick bread so no kneading. I found a recipe on the Hillbilly Housewife that uses 2 cups of flour. Its baked in an 8 by 8 inch square pan.
  4. You could make a batter bread which uses baking powder and add herbs, cheese , dried onion flakes... anything to cover the leavening flavor. It may have less soda flavor. Just my thoughts.
  5. ElsieD Notice the amazon post says this item is currently unavailable.
  6. Looks like they are no longer available. I've never seen one in any store that I've worked in for the last 5 years. Am I right?
  7. I stopped making the no knead bread because the crust gets weird. You have to eat it the first day. Anyone else feel this way?
  8. I was not the person asking the question. I was trying to give KaffeeKlatch an idea of how I bake my white bread. I've been baking at 425 for over 50 years and it turns out great at 28-30 minutes.
  9. I always bake my white bread at 425 degrees f for 28-32 minutes . Have you tried different temperatures? Also, can you test competition oven for accurate temperature? I know nothing about bread competition... just my thoughts.
  10. What is the purpose of first mixing the dough in the KitchenAid before putting it in the bread machine?
  11. They talk about professional bakers using the "high heat dry" milk. Well, I like the taste of home made bread much better that what the professional bakers make.
  12. I'm going to do an experiment and make the same recipe with instant powdered milk and the same recipe with instant powdered dry milk that has been reconstituted and heated per The Fresh Loaf to see if it makes any difference. (Sometimes we complicate bread baking to a point of being ridiculous.🌭)
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