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From the lens Bread Making Tips.

  • Annette May 21, 2012 @ 1:44 am | delete
    I get a good rise with my second rising, so much so that the plastic wrap i cover the bread with gets stuck to the rising dough and the dough gets damaged. Would oiling the wrap be a good idea, especially with loaves that are not in tins?
  • StevenCousley May 29, 2012 @ 6:48 am | delete
    You could certainly give that a try. Another alternative might be to not use the wrap at all, but keep the surface of the dough moist by brushing or spraying lightly with water.
  • ruth May 11, 2012 @ 6:11 am | delete
    why does my homemade bread taste doughy????
  • StevenCousley May 12, 2012 @ 4:31 am | delete
    Try increasing your oven temperature and/or baking time.
  • blackflorest Apr 28, 2012 @ 4:10 am | delete
    my bread become more dry inthe prover.and proving very slow.........
  • StevenCousley May 12, 2012 @ 4:30 am | delete
    Can you increase the humidity in your prover? If not, keep the surface of the dough moist by occasionally spraying or brushing with water.
  • Dhey Apr 27, 2012 @ 6:18 pm | delete
    I made a bread & they were perfect on the first day, but then the next morning they turned a bit hard, any tips on how to keep them soft for a bit longer period of time without heating them in the microwave?Thanks a bunch.
  • StevenCousley May 12, 2012 @ 4:28 am | delete
    Adding some oil or sugar to your dough will make a softer loaf. If you want your bread to stay fresh longer store it in an airtight container, or even just a plastic bag.
  • Lyn Apr 8, 2012 @ 10:02 pm | delete
    My bread rises in bread machine beautifully, but when it starts to bake, it collapses. Any ideas?
  • StevenCousley Apr 8, 2012 @ 11:34 pm | delete
    If you can tell me what type of flour and other ingredients you are putting in your machine then I might be able to come up with some ideas. Have you always had this problem or has something changed?
  • Lyn Apr 9, 2012 @ 9:41 pm | delete
    I use either German Grain on its own, or a mix of Crusty White and German Grain. I adjust the water pro-rata. And use yeast as well, 1 and 3/4 tsp. It is Laucke bread mix flour.
  • StevenCousley Apr 10, 2012 @ 2:28 am | delete
    OK, you are using pre-mixes so there isn't a lot to play with ingredient wise. If your machine is working correctly then about the only option to experiment with is the water. Try reducing the amount of water to make a tighter dough and see how that goes.

    You could also try different settings/cycles on your machine. Different types of bread will require different mixing/proving times. See if there is a cycle that works better for your bread.
  • sushi..... Apr 3, 2012 @ 8:14 pm | delete
    what would happen if i by mistake add 20grams more yeast than normal amount while mixing the dough, can some one tell me please. i was making 10 kilos of dough where i added more grams than normal amount. really worried now ...
  • StevenCousley Apr 3, 2012 @ 8:39 pm | delete
    20 grams won't make a huge difference to a 10 kilo mix. Your dough might rise slightly faster. As long as it was mixed and kneaded well your bread should survive and may have a little more volume than normal. Don't panic.
  • ilovebread Mar 25, 2012 @ 10:32 am | delete
    I can't bake my bread after the first rise. Can I refrigerate it until I get back and then let it rise for the second time and then bake it?
  • StevenCousley Mar 25, 2012 @ 8:15 pm | delete
    Yes you can. This is mentioned on the page above. The process is referred to as "retarding" the dough.
  • favored1 Mar 20, 2012 @ 9:41 pm | delete
    I don't have a question right now, because I had some answered from your responces to your readers. Very informative lens. Makes me want to go make some fresh homemade bread right now. Blessed by a Squid Angel.
  • jorge kenneth f. credo Mar 20, 2012 @ 1:29 am | delete
    how to make the bread full of aromatic flavor,so the people really love the smell
  • StevenCousley Mar 20, 2012 @ 3:04 am | delete
    Add aromatic herbs or spices
  • kitchy Mar 12, 2012 @ 8:14 pm | delete
    Hi! I am making bread using my new Kitchenaide mixer. I love it. However, this time when I made my bread the dough did not rise the second time and I don't know why. The dough was very very sticky after I punched it down and tried to make it into 2 loaves. I tried adding flour to help with the stickiness but ultimately I just plopped the dough into the pan and hoped it would rise. It didn't, or not very much. My Kitchenaide instructions said to heat oven to 400 for 1 minute and then turn off. Place dough in oven for 1 hour. The first time I had excellent rise. The second time I did this, very little rise. Plus the dough is very dense. Not light and fluffy. Help!!!!!!!!
  • StevenCousley Mar 12, 2012 @ 8:51 pm | delete
    I really don't like those instructions for the first prooving. Yeast will begin to die at temperatures above 125F. A good oven will retain heat even though it is turned off. I suspect your first proof is killing most of your yeast and probably causing other problems as well.

    If you want to use your oven as a prover do not use a temperature above 125F. Warm your oven, turn it off, place dough in and see how it goes.

    Personally I have never used an oven as a proover when baking at home. It's sufficient to to find a warm place, such as near a heater or even a sunny window. Just be sure to cover your dough to prevent it forming a dry skin. Even if you can't find a warm place the dough will still rise, it just takes longer.

    You may also need to experiment with the temperature for your baking stage. Ovens can vary so feel free to experiment.
  • kitchy Mar 13, 2012 @ 11:25 am | delete
    Hi thanks. I'll try that. Also, how long should I knead the dough in my Kitchenaide? The recipe says to knead at 2 minute intervals x3. However, I've been reading some people knead 10 minutes, even 15 min. Maybe this explains why my dough is so sticky. I don't knead long enough. Any thoughts?
  • StevenCousley Mar 13, 2012 @ 11:07 pm | delete
    Different recipes will have different requirements for kneading. Some mixers do a better job than others. Experiment with different mixing times and see the difference.

    I would also suggest not adding all of the water at once. Hold some back and add it later if you think the dough is too tight.
  • Anne, Evansville, IN Mar 12, 2012 @ 8:41 am | delete
    My homemade bread come out wonderful for the first couple of days, but after about 3 days it is so stiff and dry that it is only good for toast or to be made into croutons. Neither of which is a bad thing :) but I want 'sandwich' bread longer than 2 days. I've always thought it was because it does not contain all the preservatives, but is there anything I can do to slow this drying of the bread down? Could I be kneading it too much, or not enough? I use a stand mixer to kneed it. How long should I be kneading it?
  • StevenCousley Mar 12, 2012 @ 6:56 pm | delete
    Rather than kneading I would experiment with ingredients to improve keeping qualities. Adding some sugar and/or oil to your mix will produce a softer bread that will last longer. Try adding around 2% of each, ie. if you use 2kg flour, add 40g of sugar and/or 40g of oil.

    You can add more if you like but don't go over 10%. You could also use a salt free margarine or butter instead of oil.
  • Anne, Evansville, IN Mar 13, 2012 @ 12:11 am | delete
    Thanks for the information! If I may inquire on the amounts...my recipe has 6 cups bread flour, 1 cup sugar, 1/4 cup oil, 2 cups water, 1 Tbsp. + 1-1/2 tsp. yeast, and 1-1/2 tsp. salt. I'm not well versed on the metric system, but I believe these are VERY different ratios than what you are suggesting...and maybe that's my problem?? We really love the slight sweetness to this bread. Could you please give me your thoughts on this? I so appreciate your time.
  • StevenCousley Mar 13, 2012 @ 1:14 am | delete
    Your recipe already has a lot of sugar so I wouldn't increase that. Experiment with the oil, try half a cup.
  • Chris B Mar 9, 2012 @ 5:41 am | delete
    When baking boules or cottage loaves the dough does not remain in a ball and tends to spread out. How do I keep the ball shape when proving?
  • StevenCousley Mar 12, 2012 @ 6:49 pm | delete
    Reduce your water a little to make a tighter tough.
  • John Mar 2, 2012 @ 5:07 pm | delete
    My whole wheat bread comes out looking like a brick. It doesn't rise nearly enough. I have tried mixing ww flour with non bleached flor which makes it a little better, but the loaf is still to heavy. I even went with additional yeast to get the bread to rise better. What do I do next?
  • StevenCousley Mar 12, 2012 @ 6:48 pm | delete
    Four suggestions that might help. Experiment and see what helps, you might even need all of them.
    1. Try kneading the dough longer to improve gluten development.
    2. Add a little more water. Whole wheat and other grains will absorb moisture from the dough making it harder to rise.
    3. Add a dough improver (enhancer) to your mix.
    4. Add gluten to the mix.
  • JANE NYOKANHETE Feb 29, 2012 @ 6:22 am | delete
    I have a new breadmaker and the first time i used it to make bread , the dough rises well in the breadmaker but it did ot bake the bread until the time is up , what can be the problem.
  • StevenCousley Feb 29, 2012 @ 6:30 am | delete
    Maybe your machine isn't working. If you have followed the instructions that came with it but it doesn't work then take it back to the store.
  • Kathi Feb 27, 2012 @ 1:36 pm | delete
    Why do my loaves come out of the over looking ugly? Great taste! It seems that the seam comes up and does not leave the top of the bread smooth.
  • StevenCousley Feb 27, 2012 @ 10:19 pm | delete
    First of all it's great that your bread has so much "ovenspring". The "seam" you see is caused by the crust forming ealry during the baking and then tearing as the bread continue to rise. For some forms of bread this is a good thing, it has a "rustic" appearance.

    To reduce the tearing there are a few things you can try.

    A longer final proof will result in your dough being higher when it reaches the oven but will have spring in the oven.

    You can try making a few cuts across the top of the dough before putting it in the oven to release steam will baking.

    You can also moisten the surface of the dough with water (either spray or brush) and place a shallow pan of water in the bottom of the oven during baking. This keeps the crust moist a bit longer, allowing it to stretch more in the oven.
  • jOHN Feb 12, 2012 @ 11:19 am | delete
    WHY DOES MY HOME MADE BREAD TASTES DOUGHY
  • StevenCousley Feb 12, 2012 @ 8:14 pm | delete
    Could be a lot of reasons. My first guess would be to try a longer baking time or higher temperature. You could even try a longer proving period to give your bread more volume.
    There could be other reasons but experiment with these three options first.
  • tony bungey Jan 26, 2012 @ 5:48 am | delete
    my loaf seemed prove ok both times but on needind second time dough was very sticky and baked ok but was very heavy
  • StevenCousley Jan 27, 2012 @ 2:55 am | delete
    Sounds like you might be overworking the dough a bit. You shouldn't need a second kneading. After the first proof you should just give the dough a bit of a punch to knock some of the air out of it. Then divide into pieces and form into loaf shapes and place the dough into tins or trays.
  • TransplantedSoul Jan 17, 2012 @ 7:44 pm | delete
    The first few times making bread from scratch can be a lot of work. Once you get the hang of it, it becomes much easier.. This lense has some very useful background.
  • Tolovaj Jan 10, 2012 @ 4:15 am | delete
    I bake bread for more than 10 years now and still haven't found breadmaker which make more than 2000 g dough. I can do it by hand, but this is so time consuming it is out of the question at the moment. Maybe you can suggest a machine which can handle the task?
  • StevenCousley Jan 10, 2012 @ 4:53 am | delete
    If you are looking for a large mixer take a look at the "Kitchenaid" range on Amazon. There's plenty of positive reviews. The 600 series professional models will certainly do the job for you and are highly rated. There are some links further up this page on the right but have a look at the whole range before making a choice.
  • bridget Dec 30, 2011 @ 5:29 am | delete
    i have a bread maker and have been getting really good quick bake loafs but the last few weeks the dough has been rising correctly but as soon as the baking cycle begins the bread collapses. any ideas why this may be happening. (i use fast action yeast)
    could it be that the temperature in my kitchen is too hot/cold any suggestions would be great
  • StevenCousley Dec 31, 2011 @ 12:02 am | delete
    Without actually seeing what is happening it's hard to say but I'll have a guess. If it is a temperature problem you can make your dough cooler by chilling the water a little. This results in a cooler dough and slower fermentation. You can also experiment with using a little less water to make the dough firmer. Flour quality can vary which can have an affect on the amount of water required.
  • bridget1969 Jan 1, 2012 @ 7:20 am | delete
    many thanks for the advice steve, will try suggestions and see how it goes
  • joe menyo Dec 11, 2011 @ 2:31 am | delete
    My first rising went well but not the 2nd rising. The final product had a sour taste and bread was heavy not risen. Is this because too much salt killed yeast or not enough sugar to feed the yeast? Any suggestions appreciated.
    Joe menyo
  • StevenCousley Dec 11, 2011 @ 5:43 pm | delete
    It's hard to tell without actually seeing it for myself but I'm wondering if perhaps you used too much yeast. The sour taste could be a result of over fermenting which can be caused by either an excessive amount of yeast or proving for too long.
  • Joan Dec 10, 2011 @ 9:51 am | delete
    I make my bread in a machine and have perfect results until now. The last two or three times I baked the centre has sunk. What is wrong?
  • StevenCousley Dec 11, 2011 @ 5:38 pm | delete
    Sounds like something has changed either with your ingredients or your machine. It's hard to say without actually seeing what is happening.
  • Diane Dec 8, 2011 @ 4:33 pm | delete
    I make all of my bread by hand. I have noticed my bread cracks on one side as it rises/bakes in the oven. What is causing this? I have my oven temp at 400 which is what I read in a bread baking book. Am I adding too much flour? Not kneading enough? I have often wondered what I need to do differently.
  • StevenCousley Dec 9, 2011 @ 1:45 am | delete
    Here's a few ideas you could try.
    1. Let your bread prove longer before baking. It will have less ovenspring so is less likely to crack.
    2. Make some cuts in the surface of the dough before baking. This allows steam to escape the loaf during baking.
    3. Place a shallow pan of water in the bottom of the oven to increase humidity. This will help the skin on the dough to stretch with less tearing.
  • Kathy Dec 5, 2011 @ 6:32 pm | delete
    will rising for too long before baking bread still be ok?
  • StevenCousley Dec 6, 2011 @ 1:34 am | delete
    Generally speaking your bread will probably still be ok. It just won't have as much "oven spring", that is, it won't rise as much in the oven. However if your dough is extremely overproved the gluten structure will be weakened and it could collapse in the oven.
  • wolfie10 Nov 25, 2011 @ 4:54 am | delete
    no question, but we add olives and sun dried tomatoes to ours bread sometimes
  • alecia Nov 11, 2011 @ 3:38 am | delete
    why is my challah ripping apart during the baking process?? how can I prevent this? the dough seemed great, workable, stretchy -- I do mix white flour with whole wheat or 70%, usually a tab more of white, but almost 1/2 to 1/2....please help!! thanks.
  • StevenCousley Nov 11, 2011 @ 6:42 am | delete
    I can't see what is actually happening with your bread but I'll try a a few shots in the dark. Your're bread my be under proved resulting in excessive ovenspring (rapid increase in size due to increased heat) causing the bread to crack and tear in the oven. Solution, longer final proof before baking. Bread doesn't like to be rushed.

    Do your brush your challah with egg before baking? It might help.

    Try placing a shallow pan filled with water on the bottom of your oven. This will increase the humidity in your oven which can allow the crust to stretch further and reduce tearing. If you do this, be wary of the steam that will escape when you open the oven door.
  • favored1 Nov 7, 2011 @ 4:29 pm | delete
    I often want to leave out the salt in a recipe. I didn't know what it really did. Thanks.
  • PositiveChristian Oct 22, 2011 @ 2:13 am | delete
    Very useful information. I love making bread. This lens has some great tips.

    Angel blessed.
  • john king Oct 9, 2011 @ 9:24 am | delete
    i have been baking 20 yrs. with same machine no problems until 3 wks. ago istore my bread in a zip lock aftr about 2 days it starts to smell like some sort of medicine still seams to taste ok but have never had this odor before
  • Breadslover Aug 21, 2011 @ 5:02 pm | delete
    Just came across your lens, they look great! There is so much stuff to read! I think I'll stick with your lens for a while! Thanks!
  • WeirdStuff Jul 14, 2011 @ 5:57 am | delete
    I didn't know the info about salt!
  • Alan May 16, 2011 @ 5:59 am | delete
    My recipe -21ozs strong white flour tsp+sugar tsp+ yeast tsp+ salt 9flozs water +1foz fatmilk,1 tbsp groundnut oil. Bread is magic for 2 days then becomes stale (or more dense) and makes the best toast ever. How can I increase its life?
  • StevenCousley Jun 14, 2011 @ 6:00 am | delete
    Increase the oil and your bread should keep longer. You could also try reducing your baking time a little so your bread retains a little more moisture. Keep your bread in air tight container..
  • Pauline Margaritis Apr 13, 2011 @ 9:59 am | delete
    what makes bread crack/split on the sides?
  • StevenCousley Jun 14, 2011 @ 5:56 am | delete
    Crust forming while bread is still rising in the oven. Try placing a pan of water in the bottom of your oven while baking to create some steam during the baking process. This might help. You could also try making some cuts in the surface of your dough before putting it in the oven. This allows some of the gas/steam within the loaf to escape while baking.
  • Cynthia Campbell Mar 7, 2011 @ 7:02 am | delete
    I found a bread recipe that calls for cream style cottage cheese. I could not find in my local grocery store. I purchase small cure cottage cheese instead. Will that work if I run it through the blender?
  • StevenCousley Jun 14, 2011 @ 5:56 am | delete
    Sounds like a good plan to me.
  • Toi Jan 23, 2011 @ 8:28 am | delete
    HI,
    I would like to know how come I cant get my bread to smell as good as my grandmas while its been baked. I remember how we all used to run into the kitchen when the smell of fresh baked bread comes from the kitchen.
  • Toi Jan 22, 2011 @ 2:34 am | delete
    Hi my mom used to bake all our bread at home and now since she is gone, I'm trying to bake it for the family. But I find it hard to get the smell her bread used to give while baking so I wonder how can I improve it. Is there any tips to help me........thanks
  • kt_glasses Jan 13, 2011 @ 2:46 am | delete
    very nice tips! i am still learning making bread, and your lens gives helpful information.
  • Jake Oct 16, 2010 @ 7:25 pm | delete
    Lately, I can not get my bread to come together. No matter what I do, it never gets smooth and elastic. I used to bake bread all the time, so I know what it should look and feel like. I thought it was something in the air where I lived, but I've moved and the same thing still happens. All my ingredients are new, so its not that either. Any suggestions?
  • aji Aug 17, 2010 @ 1:28 am | delete
    I maked bread but don't get thikness
  • Bob V Jun 6, 2010 @ 9:25 pm | delete
    I baked some ciabatta rolls and while they tasted very good the crumb was very tough. What could possibility cause this?
  • StevenCousley Jun 25, 2010 @ 7:25 pm | delete
    Try a longer fermentation (proving) period to give the enzymes in the dough more time to work on the gluten.
  • Dale Wright Mar 24, 2010 @ 10:16 am | delete
    My bread dough latey has been very elastic. I use it for bread and cinnamon rolls.When trying to roll it out to make cinnamon rolls. it pulls back making the lyers thick, hence less cinnamon in rolls.
    I've used this recipe for a few years. This has just started. What am I doing wrong?
  • StevenCousley Jun 25, 2010 @ 7:24 pm | delete
    If nothing else has changed I'd suspect the quality of the flour you are using is different. It sounds as if the protein level (which forms gluten) might be higher or better quality. You can overcome this by kneading the dough for longer, and/or adding a little more water to your dough.
  • michelle kessinger Feb 16, 2010 @ 6:39 am | delete
    I tried a new recipe yesterday, a multigrain bread - It was coming along nicely - but, once I baked it, the center was too doughy (heavy). I had moved my rack down in the oven and was wondering if that did it. I really like the recipe and would like to try it again. Also, the recipe was quite similar to a bread I had in a restaurant - I was not able to find a copycat recipe, but the restaurant bread was a bit sweeter. Can additional "sugars" be added without problems. the recipe had regular flour, Whole wheat, and oats. I really want to be able to bake GREAT! bread that is just as appealing past the hot out of the oven phase, not just mediocre bread. thanks for your help.
  • StevenCousley Feb 16, 2010 @ 3:12 pm | delete
    I don't know anything about your oven but I'll hazard a guess. It sounds like the bread was baked too fast. If it looks baked on the outside but still doughy on the inside I would suggest a lower baking temperature and longer baking time. It is possible your oven has a "hot spot", especially if it has heating elements or burners in the bottom. Lowering might be the problem, see what happens if you raise it, experiment to be sure. As for sugar, you can add more up to about 10% of the flour weight before it starts to have a retarding effect. eg, 500g flour , no more than 50 gram sugar. Again, try experimenting.
  • Yener Gurler, ygurler@sbcglobal.net Feb 12, 2010 @ 1:27 pm | delete
    I make mostly rolls with or without nuts,seeds etc. They are very good and we love them at home as well as some friends. However, the crust seperates when I break into them. I have not found the reason as I tried to brush water, egg, oil etc on the surface before putting them into the oven. I will appreciate your suggetsion for the reason and how I can stop this happening. Thanks
  • StevenCousley Feb 13, 2010 @ 3:58 am | delete
    Could be a number of reasons. You might need to keep experimenting. Maybe shorten your final proving time a little, get them into the oven a little sooner and see if it helps. Also try keeping the surface of the dough moist during final proof. You could brush the surface with oil before proving or give the dough a spray with water several times during the final proof and cover the dough with a damp towel or plastic.
  • eclecticeducation Jan 26, 2010 @ 1:03 am | delete
    Great lens! Blessed by a Squid Angel.
  • labchef Jan 15, 2010 @ 8:08 pm | delete
    Nice lens. For anyone who want to improve their bread making.
  • WritingforYourWealth Nov 29, 2009 @ 6:14 pm | delete
    I love the smell of bread baking in the house... I've never made any from scratch, but my parents have a bread machine. :)
  • StevenCousley Oct 21, 2009 @ 3:27 am | in reply to Reina Clements | delete
    That' a good question and somethng I hadn't really thought about before. The boiling point of water reduces with air pressure so I can see how that might have an affect on baking time and temperature. I always say time and temperature may vary with different ovens but your point suggests the location of the oven has an impact as well. Since water evaporates at a lower temperature at high altitiudes, I would guess your bread would bake faster due to former a crust earlier in the baking process. I'd also assume there might be some impact on proving times. Lower air pressure would make it easier for gases within the bread to expand.
  • Reina Clements Oct 20, 2009 @ 8:15 pm | delete
    I've been baking bread for years but have found that the oven temp. and time to bake has had to be adjusted according to the elevation of where you are living . I was used to baking at 4600 feet and then to 3000 feet and now at 3999 feet. So is there a guideline to follow when baking at different elevations.
  • StevenCousley Apr 19, 2009 @ 4:59 am | in reply to Roy Cooper | delete
    HI Roy!
    I'll call your 10 years and raise by my 27! lol
    I might have some more tips for you, what sort of thing would you like to know?
  • Roy Cooper Apr 10, 2009 @ 1:11 am | delete
    Hey Steven im a baker of 10 years ive just movied to USA and have been making bread at home for everyone just wondering if you had any tips for me or know of anything to help make it better.
  • AslanBooks Feb 23, 2009 @ 10:06 pm | delete
    Nice lens...I love baking bread. I make all the bread we eat...we don't buy bread at the market. It's therapy to make bread. I love the way it feels as I knead the dough. I love finding new things that make my bread better. The latest thing I learned was the 'French Fold'.
  • sweettiggy Nov 9, 2008 @ 3:49 pm | delete
    I love baking bread, so to me this is great.
  • Susan52 Nov 8, 2008 @ 10:58 am | delete
    I can almost smell that wonderful fragrance of bread baking. Mmmm, heavenly! (Nice lens!)
  • ElizabethJeanAllen Nov 7, 2008 @ 4:48 am | delete
    Welcome to the Totally Awesome Lenses Group.
    Lizzy
  • A_RovingReporter Nov 6, 2008 @ 2:25 am | delete
    An inspiring five-star lens. Maybe I should start learning bread making.
  • Rajays Nov 5, 2008 @ 8:00 am | delete
    What a wonderful lens on bread making. Great information here and I enjoyed reading it a lot. I don't bake but enjoy all sorts of different types. *****
  • StevenCousley Nov 5, 2008 @ 6:59 am | delete
    Thanks Alison, now I feel like a fully fledged squid. There is something therapeutic about hand mixing and kneading. Home bread machines are handy time savers but I find doing it all myself much more satisfying.
  • EverythingMouse Nov 5, 2008 @ 4:57 am | delete
    I make bread every day - often in a bread maker but not always.

    You have been Blessed by a Squid Angel
  • StevenCousley Nov 4, 2008 @ 6:01 pm | delete
    Thank you chefkeem. You are my first! :)
  • chefkeem Nov 4, 2008 @ 5:17 pm | delete
    A hearty SquidAngel Blessing for this informative page on bread-baking basics. Great job!
  • jfield Nov 4, 2008 @ 2:43 pm | delete
    Nice job. Lots of science, which I like. If people understand why stuff happens, they won't be freaked out when it does. Knowledge is power!
  • ElizabethJeanAllen Nov 4, 2008 @ 2:39 pm | delete
    I used to make bread from scratch but time is a factor now. I reserve the treat for holidays.
    Great lens
    Lizzy
  • a_willow Nov 4, 2008 @ 1:02 pm | delete
    Very, very good!
  • hlkljgk Nov 4, 2008 @ 9:14 am | delete
    mmmm, tasty lens. :)
    the NYTimes recently posted a couple no knead bread recipes: http://www.nytimes.com/2008/10/08/dining/082mrex.html
  • spirituality Nov 4, 2008 @ 7:20 am | delete
    Great lens :)
  • kiwisoutback Nov 3, 2008 @ 7:09 pm | delete
    I LOVE bread but I can never get a breadmaker, I wouldn't stop eating/baking it. Nice work!
  • KathleenH Nov 3, 2008 @ 6:33 pm | delete
    Hey, this is great! Thanks for a great lens and lots of great tips on bread making.
  • beeobrien Nov 3, 2008 @ 3:05 pm | delete
    Great balance of information and visual interest! This will be a very helpful lens. Thanks.
  • KimGiancaterino Nov 3, 2008 @ 11:34 am | delete
    Another delicious bread lens. Welcome to Culinary Favorites From A to Z.

by

StevenCousley

My online experience begins way back in the early 1990's. I now run several blog sites in my spare time as well as here on here on squidoo and work as... more »

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