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In most basic bread recipes it's the salt that gives the bread the flavor and also helps the structure of the bread. You can only skimp on it so much.

No, it comes in a 1 lb container and it's fresh.

Oh, it's easier to buy the topping at Costco.

If you want to experiment the sky is the limit for replacements and substitutions. With bread just about anything will work as long as it doesn't kill the yeast. The same is true for delayed...

Yep I've used the "white" Whole Wheat. It gives a milder taste than hard red which some think is on the gamey side though I don't think so.

You do they lazy man's braid by dividing the loaf into 3 parts and just placing them together for the final rise and bake and you get a segmented loaf.

You can make whole wheat Challah. It's different and unconventional but you can.

That's what a freezer is for. Bread freezes very nicely.

Soooo? Get on into the kitchen and get busy.

Hey, poppy seeds.

Great bread.

yep 50lb bags. I order this as well as KA all purpose and Italian Pizza Flour and KA high gluten and sugar all in 50lb sacks. I do a lot of baking and cooking and go through the all purpose stuff in...

I bake a Challah every Friday. I use KA Special Patent Bread Flour. A little vanilla added works wonders.

Get yourself one of those electric bread proofing boxes. Then it don't matter what the temp in the house is. That's what I use.

I wouldn't mess with the motor. The wattage is immaterial, it's how...

Hey, do I see two antennae sticking out of that loaf?

Just kidding. That loaf looks almost too good to eat.

Exactly.

Back in the old west folks had no yeast so this was the method they used. It's kind of like poor folks using buckwheat instead of wheat or millet instead of rice.

It's a variation on soda bread. It has no yeast so you have to go through all those incantations to make it do what yeast does. In the process yea it's gonna smell and taste different.

It sounds...

It's not just sourdough that benefits from retarded rising. The longer you give to rise and the less yeast you use the longer you have for the yeast to develop which improves everything including...

Do you find the retarded rise actually translates to better tasting bread?

Do you find the Rye makes things sticky and hard to work with?

Usually most Artisanal Breads are not folded and have very minimal kneading. Too much processing and you start to loose those air bubbles on the inside.

Yes it sure looks good but how do we know he doesn't have some plastic facsimiles he takes out and photographs each time?

It makes you wonder eh?

Har har.

I've been using one of those for years now. They are super great.

In the early 1800s white flour was produced by a process they called boulting. Before that only the wealthy enjoyed white flour and now the "lower classes" could get products with white flour....

Which label? I've only found a very few labels. The "real" stuff is processed at high temperature so enzymes in the milk which affect gluten development are destroyed.

It's called "Bakers Special...

Talking powdered milk, they have a special powdered milk made for baking. It processed differently than regular powdered milk and it makes a difference. You can get it on Amazon or from King Arthur.