Hi Everyone! Wondering if anyone has ever used granulated maple sugar in any of their recipes? I like to sweeten some whole wheat bread recipes with maple syrup and I recently came across a granulated syrup made locally that I wanted to try. Wondering if anyone has an opinion on what might mix, and in general what might work better for a sourdough recipe? Thanks so much!
I have stopped buying Dove's buckwheat flour at the supermarket as it seems to have very little buckwheat flavour. But I happened across their "Freee" (yes - the e's) buckwheat flour recently (in Church Stretton) and decided to try it. It claims to be 'free from gluten' and has a different package design altogether from their 'organic buckwheat flour'. The Freee flavour is
Hello,I wasn't sure exactly where to post this as it's a bit of hybrid question.For the last few years, I've been baking a loaf of bread every two or three days. I use a Panasonic bread machine to make the dough which I then shape by hand, leave for a second prove and then bake in the oven.My recipe:1.5 tsp yeast450g strong white Canadian flour150g strong wholemeal Canadian
I have been baking Sourdough Bread for three and half years non stop. So much so we have not bought any bread at all (apart from bagels and the odd roll). I use a Dutch Oven to bake it and generally it rises and the texture is fine. However, I have noticed more recently that can be a bit "flat" and I look at the SD bread on sale and it looks much higher. Photos attached. The
Hi all - I am an e-commerce entrepreneur (and home baker) working on a product idea that would be sold online to home bakers who want to make fermented sourdough at home (meaning, not just add pre-fermented flour or vinegar). Looking for someone who can help:1. Answer questions about microbiology. For example - which instant/active yeast strains would be best to use in a