I posted a comment to this site but it hasn’t appeared. What happened?

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If you don’t find the answer to your bread questions on the Frequently Asked Questions (FAQs) tab, we encourage you to post into any of our “Comments” fields by clicking on the line that says “Leave a Comment” or “X Comments” just under the date of each post.

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505 thoughts to “I posted a comment to this site but it hasn’t appeared. What happened?”

  1. Hi guys. Not sure if you saw my previous post so I figured I would try again. I have been making (and loving) the Vollkornbrot from The New Healthy Bread in Five Minutes A Day except that the wheat berries always seem to be a bit too hard. I always leave the bread in the fridge for at least 24 hours as you suggest but they still come out quite hard. Should I be doing anything to them ahead of time, or would you suggest waiting longer than 24 hours between mixing and baking? I have never used wheat berries before baking this bread so I have zero knowledge about their use. Many thanks for your great books and online help!

    1. Hi Baird,

      Here is the reply I left on our FAQs page for you:

      We’re so glad you’re enjoying the bread!

      I’m not sure why they were still so tough, the 24 hour aging typically is enough time, but if your finding that the wheat berries are too hard, then it is a good idea to soak them first. You could soak them during the day or overnight, which ever works best with your schedule.

      Thanks, Zoë

      1. Thanks so much for your reply Zoe. I will play around with timing and soaking them ahead of time a bit. Happy holidays!

  2. My dough rose out of its bucket during the 2 hour resting period, so I put it in a large bowl, covered with plastic wrap and put it in the fridge. Once it goes down a bit, I want to put it back into it’s bucket with the lid. I’m wondering if moving it around like that will cause it to deflate or ruin it. Please advise. Love your recipes! Thanks so much!

  3. I use your recipe for pumpernickel bread using King Arthur Unbleached All-Purpose Flour and omitting the carmel color. I use 1/2 of a recipe for 4 loaves for each loaf. The bread looks beautiful and the top has a nice, crunchy crust. However, when I slice the bread with a serrated knife, bread tears with the crust from the slice. What do I need to do to have a nice looking slice of bread?

    1. Sometimes hard to tell without seeing it. Likeliest explanation is that you haven’t structured the loaf enough– not enough gluten cloak, which admittedly, is hard to do with this one. Also could try a longer resting time.

      Is there a chance you knife is dull?

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