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Baking bread from scratch is something I thoroughly enjoy doing. Seeing your dough evolve into a real bread and eating that freshly baked bread, yum!
Bread, whether it’s a flatbread, or a specific ingredient, is a recurring topic here on FoodCrumbles.com, there’s a lot to write about it. Below you can find all our posts related to bread, but if you’re looking for a more structured way to find what you’re looking for, use the mindmap below!
Bread making can be as simple as just mixing some ingredients, waiting and baking, to a complex multi-step process. Depending on what style of bread you’re after, you might choose for one over the other. But for a beginning bread…
You can spend a life time studying the science behind bread, if not several lifetimes. From optimizing a sourdough, to understanding gluten, and perfecting your grain mix. There are so many different aspects to bread that will keep you going…
Sure, you can make bread with just four ingredients: flour, water, yeast, and salt. But, add a few more, and even more opportunities open up. Softer, sweeter, more tender breads start to become possible as well, by simply adding a…
With just four simple ingredients, flour, water, yeast and salt, you can make bread. And not just a bread. There are literally countless ways in which to bring these four ingredients together to make a slightly different bread every time.…
If you’ve ever moved between countries or went to a specialized (online) baking store, you might have experienced it: flour analysis paralysis. There are so many different types of wheat flour, making it hard to decide which one you need.…
You may have seen it used in a recipe for a loaf of bread, or a recipe for bagels: non-diastatic or diastatic malt powder. It claims to improve the consistency and flavor of your bread. But, does it really do…
You boil pasta, noodles, and gnocchi. You bake cake, cookies, and bread. Bagels, on the other hand? You bake AND boil them. As a matter of fact, doing both is crucial for getting that chewy, characteristic bagel texture. And there’s…
Crispy, spiced, papadums (or papads) make a great starter or side dish to a meal. But what is the best way to make these thin Indian ‘crackers’ – and why are they so crispy? Let’s figure it out! Aside from…
A common snack for breakfast, or in between meals, in the Netherlands is a product called ‘ontbijtkoek’, ‘kruidkoek’ or ‘peperkoek’*. It’s best translated as a soft gingerbread cake. It’s soft, and moist, and contains a mix of spices. It’s so…
Have you ever dreamed of developing and selling your own kitchen tools? Have you never been fully satisfied with the tools that are already out there? Do you see plenty of opportunities to tweak and improve existing designs? If so,…
We love kitchen tools that 1) don’t take up too much space and 2) have a good chunk of science to them that we can discuss in detail here on the website. We’re fans of our InstantPot (aka pressure cooker)…
It’s impossible to count all the different types of breads made in this world. There are simply too many. It’s even more impossible to count all the different iterations within one bread. Everyone makes their baguettes, naans, challah, or tortillas…