1. Pastry flour for bread

  2. What is the white swirl in my bread and is it safe?

  3. Making sourdough bread with just flour and water (and no starter)

  4. Baker’s ratio for crackers
  5. Can I blend pasta and add water to make bread or pizza dough?

  6. How do I maintain the hard consistency of baked bread?
  7. How interchangeable are fats in yeast bread recipes?

  8. Are chemically leavened crackers kosher for Passover?
  9. What cheese might compliment New England clam chowder?
  10. If I double a bread recipe do I double the salt?

  11. What causes a bread dough to become dense?

  12. Converting sugars with yeast

  13. What should I cover bread dough with while it's rising?
  14. Can you separate out the Gliadin from Gluten?

  15. Recipe calls for shortening, I want to substitute butter. Do I need to melt the butter?
  16. Sugar and Salt Solutions

  17. How to rise and bake a sourdough loaf in the least amount of time?
  18. What is the ideal hydration for bread dough?
  19. Is there anything I can add to homemade bread to preserve it?
  20. Where can I buy fresh, live yeast for making bread? (NOT active dry yeast)

  21. Why does commercial brown (whole wheat) bread taste bitter?
  22. ziplock-type gallon bag to store my sour dough starter in the fridge.
  23. How do you emphasize the yeast flavor in bread?

  24. Does waiting for bread to rise before baking change its nutrient composition?
  25. How can I rescue overproofed bread?

  26. My flatbreads are still doughy inside after cooking?

  27. How much gluten should I add to maida flour for bread, and how?

  28. Can I par-bake French bread?
  29. How to create Yellow Bread

  30. How do I stop my flatbread from going hard like pizza crust?
  31. After baking, bread coated with shiny residue

  32. How do I fix my dough after I did not activate the yeast properly?
  33. Can I replace baking soda with bread flour in a cake recipe that already has baking powder?

  34. Forgot the yeast in a brioche bread recipe

  35. Can I use whole milk instead of powdered milk?

  36. How do you raise your dough in cold seasons?
  37. Sourdough recipe with vinegar

  38. Can I proove basic bread dough overnight in the fridge?
  39. how does bread fermentation change in relation to inital yeast weight, time and temperature?

  40. Egg replacer for bread dough?
  41. Is sourdough more resistant to mold than other breads?

  42. How much vinegar can I safely add to bread dough?
  43. Baker's Ammonia with yeast—good idea?

  44. Reasonable to store loaves and pound cake in garage during winter? (25-35 F max?)

  45. Which Whole Wheat Breads can be crisped on the stove?

  46. How to adjust baking time if I adjust the quantities in the recipe?
  47. What is the ingredient in bakery Italian bread that give it that great taste
  48. Why does the crust of a freshly baked loaf of bread become less crunchy/hard over time?
  49. water temperature affecting bread rolls texture!

  50. Long-rising/no-knead enriched breads?

  51. Create my own high-gluten flour by mixing vital wheat gluten and bread/AP flour?

  52. How many risings for bread?

  53. How many kilos of bread can I produce with one kilo of flour?

  54. Why flour on bread?

  55. Is it important to warm the flour before making bread?

  56. Will my bread dough that has already gone through first rise be okay to bake after three days of refrigeration?

  57. Why does dough break when kneading, and how to prevent/ameliorate it?
  58. Why does my bread collapse in my bread machine?

  59. Why are there caraway seeds in rye bread?

  60. What's the purpose of a bread box?

  61. Improving on an initial French baguette - baking medium and steam?

  62. Does beer in bread retard the yeast?

  63. How warm is "warm water?"

  64. Powdered milk in bread recipe

  65. Techniques for making sourdough starter in cold/altitude
  66. Why baste bread with cornstarch?
  67. English muffin collapsing

  68. How do I tell if a metal can is safe to bake in?

  69. Sourdough starter issues
  70. Why won't my sourdough form a shapeable dough that doesn't stick?
  71. How do I knead this dough by hand?

  72. What can I do to keep high hydration dough from sticking to my hands?

  73. How do I adjust cooking time for smaller batch of bread?

  74. Can you mix oat and wheat flakes into bread mix?

  75. How to keep fresh-made soft pretzels from getting soggy or stale?
  76. words to describe texture of bread rolls

  77. yeast-less pita bread sometimes inflates

  78. Braided bread: how to prevent ropes from springing back

  79. How does commercial whole grain bread stay fresh for so long?

  80. Gluten-free alternative to commercial yeast when making gluten-free bread?
  81. How can I get my bread to be more fluffy and less dense?
  82. Which types of bread are well suited for overnight proofing and what adjustments are needed?

  83. Adding flavorings & fillings to bread dough
  84. Turning toasted, non-crumbly whole wheat bread into breadcrumbs

  85. What does it mean when you feel bubbles pop when kneading bread dough?
  86. What are the qualities of a good French Bread?

  87. What went wrong with my bread?
  88. How to fry tortillas for poori?
  89. Freezing French baguette dough
  90. Does active dry yeast really need proofing?

  91. Kneading difficulties with rye flour

  92. Is it possible to make burger buns pans made with paper tape?
  93. When should I knead with oil and when with flour?
  94. What happens if bread is made with sparkling water?

  95. Help with rubbery roti/chapatti

  96. Active dry yeast vs. instant yeast

  97. Rubbery Naan bread

  98. How can I score wet bread dough more easily?
  99. Scoring medium hydration dough after it's been in the oven
  100. Looking for a Finnish bread name and recipe