Pizza is bread, bread crust.                    I think a good pizza should have: good dough: naturally leavened or proofed with indirect method like poolish or biga (that is: small amount of fresh yeast and a lot, a lot of time). I said "pizza is bread" because the actor in pizza is dough first, then ...

I'm on a roll! (pun intended : ) I made an overnight poolish with KA bread flour, the final dough had 1/3 whole wheat flour. It was very a very stiff dough and I kneaded by hand until I was sweating.  Boiled about a minute per side in baking soda water.  The tops are nice but the bottoms are gnarly.  ...

Hi! Are there any TFL bakers with experience with retarded bulk fermentation at temperatures greater than a typical refrigerator's.  I have a separate basement area where temperatures range from 58 to 60 degrees.  My confusion stems from the many baguette recipes that call for primary (bulk) fermentation ...

Several months ago my husband and I went to ZaZu's, a local, wine-country restaurant, to try one of their wood-fired stove pizzas. This road-house style restaurant which features local, sustainable food is our favorite place to eat out. Unfortunately it's pretty pricey so we only go their for special ...

I set out to make what has become my standard 25% wholewheat rustic Italian loaf (blogged here) and discovered, well into weighing and mixing the dough, that I had run out of white flour. I had only 150 gm and the recipe called for 300 gm. But I did have plenty of wholewheat. And it was too late to ...

Hi from Montreal, I've been calling baking shops around the city looking for diastatic malt flour. The only thing close I've come to is Malt flour. How would I know if it's diastatic or non. This is for a panttone recipe. Thanks for your help, Roberto

i was telling my niece about this website and she started telling me about a bread being cooked on tv and was waondering what sort of bread it might be. she said it look premitive cause the would take this bread dough (that looked similar to pita bread) and they would put it down in this stone pot sorta ...

My first attempt at making this tart which is made is puff pastry (not store bought) and egg custard sprinkled with a little cinnamon for flavour.

My first attempt at making this tart which is made is puff pastry (not store bought) and egg custard sprinkled with a little cinnamon for flavour.

I currently have a wonderful starter that originated from the pineapple juice based starter recipe and would like to find some bread recipes using it in conjunction with sour cream as an ingredient.  I've always liked the texture I get when I use sour cream in recipes.  Anybody have suggestions?  Any ...