Baking Breads | Forum profile

I didn't address the issue of hydration when adding ingredients. The more dry ingredients you add, in conjunction with those already in the recipe, you may find you also need to adjust the liquid. It may be worth your while to find recipes that are designed with the ingredients you want to incorporate in your breads. That takes some of the guess-work out of them, and reduces the potential for baked "bricks", instead of loaves....

Stuffing is stuffing. Dressing is something that goes on a salad!!

So true! I never thought of that but I do know that some people call it dressing..... like my Mother!

I dunno...my personal take on it - stuffing goes inside the bird cavity. Dressing is cooked outside the bird in a casserole dish. Also another thought, is calling it 'dressing' a Canadian thing? Found this article which may help? http://www.ajc.com/eveningedge/conte..._dressing.html PS: Ashley - salad dressing is for those that need to disguise the taste of their veggies in their natural state LOL heard that from some comedian on tv.

Thank you so much Grainlady! Excellent information, very helpful! I always wondered what was happening with the wheat germ. It looks like we have a lot of experimenting to do

I make 100% ww bread from King Arthur flour...never added acid, but I do add 1 tsp of vital wheat gluten/cup of flour. My loaves are almost as light as my wife's white flour bread. My flour is 13 or so grams protein/100gm. Perhaps the acid is used when vwg is not used? Lee

Ok, the amount of flour I used over the holidays was shocking! I use quite a bit usually anyway. I get 5# bags at Aldi. It is actually cheaper per ounce than the 20# bags I can find. My question is how much would grinding my own cost? I know it would be healthier being whole grain, but as the rest of our diet is pretty healthy I can live with white flour. Any suggestions on inexpensive places to buy whole wheat. I'm thinking shipping...

the mormon websites sell flour grinders and if you live in the west, walmart sells big bags of wheat (for the LDS) there. don't grind more than that days use or it goes rancid

I lost my good cookbook, with my favorite recipe in it. So, I'm asking for your favorite ones!

This is the only, the easiest, the best tasting bread ever! You are not in the kitchen with the bread except a few minutes in the morning, evening, next morning and then shape and bake. Don't be fooled...it's not a sour sourdough bread...it's on the sweet side....you can put less sugar or honey and create a dill or garlic, more sugar and it's a sweet roll only limited by your imagination....