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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 Process – A Guide for the bread maker
There are a lot of steps involved in making bread. Some are optional, some are not (you’ll have to put it in an oven at some point!). Bread making may seem daunting, but once you understand why you have to…
Best Bread Baking Tips from the Great British Bake Off
He pokes his finger in the bread, has a close look and says, without yet having taken a bite, ‘this is cleary underbaked’. He the takes another bread, looks at the air holes in them and concludes it hasn’t been…
Morrocan Flatbread (Msemen/Rghaif) – How to Laminate Doughs
Take some flour, water and salt and you’ve got the basis of so many different breads. What about Indian chapati or a whole wheat bread? Add some fat and you can make paratha, add some yogurt for pita and the opportunities just keep…
Boudin Bakery – San Francisco’s Famous Sourdough Bread
Long before instant yeast was on the market, bread bakers had to maintain and keep their own living yeasts to proof their breads. Since yeast are living micro organisms quite some care has to go into these cultures to make…
How to Store Sourdough Starter for Months (And How to Revive It)
Started a sourdough starter for your bread, managed to maintain it for a couple of months, but simply don’t have the time to maintain it the upcoming weeks or months? Maybe you’re going on a trip, or you’re simply in…
Dutch Food – Worstenbroodjes (sausage rolls)
Before fridges and freezers were invented, we used other methods to keep our food good. Meats especially were vulnerable. Common ways to preserve meat included salting and drying. Another method, which might not immediately remind you of preservation, were pies.…
The Science of Enriched Breads (+ Brioche Recipe)
When you’re looking for a super soft, rich, slightly sweet bread, look no further: a brioche style bread is what you’re looking for! A brioche bread has a soft, fluffy structure and slightly sweet flavour. A brioche uses a what…
What Makes the Best French Toast: Oven Baked or Pan Fried? (+ Recipe)
French toast is one of my favorite ways to finish old, stale bread. A good soak in a soggy egg mixture, softens the bread and still makes it great to eat. When in high school one of the first things…
Why Does Bread Get Moldy? – the Science of Bread Spoilage
Ever felt really hungry and wanted to make a quick sandwich? Ever found out that the only bread there’s left has bluish/grey hairy spots on it? Luckily it hasn’t happened to me that often, but when it does, it’s always…
How to Make and Maintain a Sourdough Starter
If you’ve been following along for a while, you’ve probably noticed I’m a bread lover. Nothing better than a freshly baked bread. So proper bread in a restaurant is a real deal breaker for me. Good food, but bad bread,…
How to Make Pita Bread – Science of Flat Bread
Sometimes I’m amazed by the shear amounts of recipes for breads. Unbelievable what you can make with flour, water and yeast and now and again some other minor ingredients! After making Indian style flatbreads (e.g. chapati & paratha), I decided…
How to Make Chapati – and Why They Puff Up
Chapati, or roti, are a really nice and easy to make flatbread! It’s for sure one of my favorite carbs with a meal. They’re not hard to make, require only two ingredients (three if you want to be a little…