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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!
How Bread Turns Stale (+ Tips to Prevent & Fix It!)
If I had to choose only one type of food I’d be allowed to eat for the rest of my life, freshly baked bread would rank high on my list of contenders. The smell, whether it comes from a hot…
A Short History of (White) Bread in the USA
Have you ever thought about how major historical events relied on seemingly small inventions? Napoleon has Nicolas Appert to thank for his invention of canning. The US would have had a harder time in World War II without the invention…
How to Make Trinidad Paratha Roti (Super Flaky Flatbread)
Most flatbreads are daily staple foods. They’re easy and quick to make, often without the need for an oven. This of an Indian chapati or a Greek pita bread. But just like you can make complicated breads such as croissants…
Brilliant Bread by James Morton – Book Review
Before I even started watching the Great British Bake Off (and got hooked quite quickly) I got a cookbook from one of the participants of this great British baking tv-show. Someone who had discovered the magic of the Great British…
The Science of Biscuits and Gravy (+ Recipe)
If you read this title and are wondering why on earth people would eat a biscuit with gravy, you’re probably not from the South of the USA. You probably prefer eating your biscuit with a cup of tea. Even though…
Bake better bread with enzymes (benefits of Maltogenic Amylase)
This is a guest post by Morgan Walker Clarke. Morgan is from Dallas, Texas, works in the hospitality industry and has an interest for food and science that he loves to share with us! Using enzymes in baking is not…
How to Shape a Bread With a Filling
Bread can be as easy or as complicated as you want it to be. You can make a perfectly fine loaf from just flour, water, salt and yeast, shaped into a nice simple boule (or not shaped at all and…
10 ways to shape a bread
Have you tried making a nice round bread, only to end up with a flat, deflated disk? It just wouldn’t hold its shape, despite your care. There are several reasons as to why this might have happened: you might not…
Science of English Muffins (+ Guide and Recipe)
If you’ve been with us for a while, you might have noticed by now that one of our passions is bread and bread making. It is something we can do every week (or day) since bread is definitely one of…
How to Use Buckwheat in Bread (+ Walnut Bread Recipe)
Baking bread is one of my favorite things to do in the kitchen since it’s a great way to experiment new recipes and involves plenty science and ingredients understanding. And the good thing is, we eat bread every day, but…
Making corn tortillas – Masa harina science
If you’ve made both flour-based flatbreads, such as chapati or tortillas, as well as corn-based corn tortillas. You’ll have noticed that the two doughs behave very differently. The corn-based tortilla isn’t as stretchy and can’t be rolled out as easily.…
8 Helpful Books for Bread Baking Scientists
Learning how to bake bread is not something you finish within a few days. Instead, the more you do it, the more you realize there still is so much to learn, which, being a scientist by training, is exactly why…