FAQ for alt.bread.recipes
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The alt.bread.recipes FAQ
alt.bread.recipes
How this FAQ is organized
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Basic concepts
Sample Recipe
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Technique
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Tools and equipment
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Ingredients in depth
The chemistry of bread
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Troubleshooting your bread
Lack of volume
Too much volume
Crust color too pale
Crust color too dark
Crust blisters
Crust too thick
Shelling of top crust
Lack of shred—strange deformation
Grey crumb color
Streaky crumb
Coarse grain
Poor texture—crumbly bread
Poor taste and flavor
Poor keeping qualities
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Resources
FAQ credits and copyright
Search the FAQ
FAQ Statistics
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A Treatise On Baking
Crust color too dark
1. Excessive amount of sugar
2. Dough used too young
3. Oven temperature too high
Design and Layout: © Anthony Kohn, 2004-7
Content: © Janet Bostwick, Barry Harmon, Anthony Kohn, Dick Margulis, 2004-7
All rights reserved.
This page can be found at http://
abrfaq.info/faq/173
It was accessed at 20:02, 08 Sep 10 (GMT +1000)