When you are baking bread, you may wonder if sourdough starter is the same as poolish. While they are similar, there are several distinct differences between them. With sourdough starter, the yeast comes from the natural yeasts from the air that enter your flour and water mix, while with poolish, the yeast is added to … Read more
When people consider sourdough vs. soda bread, they often wonder if they are the same thing. However, soda bread is a type of quick bread that doesn’t use yeast as a raising agent, while sourdough does. They have similar ingredients, flavors, and reactions, but they achieve them through different methods. Differences Between Sourdough and Soda … Read more
After baking, you may wonder what is the best method for reheating garlic bread. People often make a large batch and plan to save some so that they can have it with other meals later on. There are several different methods you can use, from using the oven to the stovetop or the microwave. Take … Read more
There are more than 350 types of Italian bread, and they are delicious. They originate in different parts of the Italian peninsula, such as Sardinia, Puglia, Umbria, and other regions. Take a look at eight types of Italian bread that you should know about. 1. Ciabatta Ciabatta means “slipper” in Italian, and this bread resembles … Read more
When you bake bread, one of the most important steps is proofing. During this process, the yeast in the dough is activated. It consumes carbohydrates and expels gasses of carbon dioxide, which cause the dough to expand and rise. Proofing covers this entire process, which is also called fermentation. However, it is often used to … Read more
There is an art to bread making, and if not done properly, it can come out very wrong. Because of this, it’s important to follow the step-by-step directions on the recipe. However, no matter how closely you have followed the directions, your bread still comes out too dense sometimes. If this is a problem that … Read more
There is nothing quite like biting into a piece of warm, homemade bread. It is especially satisfying when it is a loaf you baked on your own. Unfortunately, your bread may not always come out perfectly, especially if you’re a novice baker. You can encounter a variety of issues including raw or undercooked dough, burnt … Read more
There are many different kinds of bread, and it can be rewarding to make it yourself. People expect a few minor imperfections when the loaves are baked, but sometimes there are holes that take away half of a slice. This makes it difficult to eat sandwiches or spreads on the bread. Continue reading to learn … Read more
In a loaf of store-bought sandwich bread, there are around 24 slices; some might have a little less. One thing to know about these slices is that the count does include the ends, also called the heels. Most people don’t count them as slices because they don’t typically use them. However, they are great for … Read more
Ascorbic acid is known by many people as vitamin C. There are many known benefits for people who take vitamin C, but they want to know if it has the same benefits when it is used in baking bread. Ascorbic acid is often used by commercial businesses in bread making. While vitamin C is good … Read more
