Baking Forums

Can anyone suggest an alternative to the ubiquitous Kitchen Aid mixer? I’ve had two problems with every model I’ve owned. 1) The nozzle on the top of the whisk attachment is oxidized (or non-oxidized; I forget!) metal, and everytime I touch it I get a grey powder on my fingers. Also, the whisk doesn’t get close enough to either the sides of the bowl or the bottom, so I’m constan...

A quick test for any yeasted dough, bread, croiss, danish etc.
a knob of dough in very hot tap water. if it rises in 20 mins or less its good.
if it just flattens out and doesn't rise its no good.
This is a useful test if youre unsure about a croiss dough and don't want to waste the butter.
The fresh yeast in this dough is already a month old, I would normally as...

When making bread dough, what is the relationship between crusty/soft, baking temp and baking time?

The recipe as of today:

Levain
200g sourdough (100g water, 100g whole wheat flour, 12 hour feed)
140ml water (40C)
80ml water (40C)
160g whole wheat flour

Mix and rest until grown enough (150%-doubled)

Add
45g melted unsalted butter
65g honey
7.5g salt
175g whole wheat flour.

Mix and rest 10 minutes.
...

Hey everyone,

I'm a home baker who got tired of juggling kitchen timers, notes apps, and scribbled recipes while baking. So I built The Dough Lab - a simple iOS app to help track the whole process.

Core features:

Recipe builder (custom formulas + steps)
Active bake mode with timers/reminders
Preferment tracking (starter, levain, poolish, biga)<...