FAQs

FAQs (Frequently Asked Questions)

Our best inspirations come from reader questions, and we’ve enjoyed answering them since starting this blog to support our books in 2007.  Click on any of the questions below– these are the ones that seem to be on a lot of bakers’ minds.  If you’re having a problem with one of our recipes, breeze through these FAQs first.  If you can’t find an answer in the FAQs, click on any “Comments” field adjoining a “post” here on the website (doesn’t have to be related to the content underneath).  Please tell us which book you’re working from, and which recipe and page number:

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

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Convection oven:  Any adjustment needed?

Dense or gummy crumb:  What am I doing wrong?

Flour varieties:  Do I need to adjust the liquids when I use different kinds of white flour?

Freezing the dough:  Can I do it?

Fresh-ground grains:  can I use them with this method?

Gray color on my dough:  Is there something wrong?

High-altitude baking:  How do I adjust the recipes for high-altitude?

Incorporating dried fruit, nuts, or herbs into stored dough:  How do I do it?

Larger loaves:  What adjustments are needed?

Left the dough on the counter overnight!  Can I still use it?

Measuring flour by volume: the way we measured when we tested the recipes (scoop-and-sweep)

Missing instructions and missing recipes:  Some of the web-based recipes don’t have everything I need to make the bread, and others are missing from the website altogether

Nutrition content:  How can I calculate it?

Photographs:  Can I post pictures to this website?

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Refrigerator rise trick: the formed loaves or rolls rise overnight and are ready for the oven the next day

Rising:  My shaped loaves don’t seem to rise much before it’s time for the oven.  What am I doing wrong?

Salt:  Can I decrease the amount of salt in the recipes?  How do I adjust for different kinds of salt?

Sourdough starter:  can I use it with this method?

Steam alternatives:  How do I create a steam environment for a great crust when my oven doesn’t trap steam well?

Stone broke!  What did I do wrong?

Storing bread:  What’s the best way to do it?

Traditional recipes:  How can they be converted to the ABin5 method?

Underbaked! My loaf didn’t bake through to the center.  What am I doing wrong?

Web use:  Can I use your recipes on my own website, in my class, or in a publication?

Weighing ingredients instead of using cup measures:  How do you do it?

Whole grain flours and vital wheat gluten:  How do you use them?

Whole grain flours and doughs without vital wheat gluten: How do those work?

Yeast:  can it be decreased in the recipes?

2,348 thoughts on “FAQs

  1. Deb, what a WONDERFUL idea! I live on a tiny island in the Caribbean and have to make all of my own bread (my life has been transformed by Artisan Bread in 5 mins/day-I am living proof that it works). I get lovely comments when I take bread, rolls etc to friends and have dinners. Other than diving there is nothing to do on my island so a day or evening showing my friends how to make your bread is a wonderful idea!!! Thank you!

    • Hi Philippa,

      I am so glad you benefitted from my post and comments. It was really wonderful to see the girls excitement as they mixed all the ingredients, and then saw it rise double in a few hours! The parents said it was not only delicious and fun, but a wonderful science lesson too. The parents said they want to buy a copy of the book, then come over one evening to make their first batch while making it a party.

      Hope you have wonderful get togethers with your friends while making bread!

      Cheers!

  2. You say use more water for I bleached flour. Is that for all brands of unbleached or just the ones mentioned in the book? I usually use Heckers unbleached. I am using the revised edition of the book. Thanks!

    • Hi Judy,

      It looks like Hecker’s has a protein content that is similar to King Arthur Flour, which would mean we recommend using more water. I’ve never baked with Hecker’s, so I am not sure this is the case, but according to the website it has a 12% protein content. You may want to start with 2 to 3 additional tablespoons and see how the dough looks. You should check out some of our videos if you’ve never made our dough before to see what the consistency should be.

      Thanks, Zoë

  3. I have made your master white boule recipe and incorporated 1/2 cups red river cereal to the mix and less white flour, turns out great on a pizza stone as per your instructions, my question is can I put the dough into a traditional bread loaf pan and bake it that way, will it turn out just as well?
    I have also made the whole grain bread with the vital gluten, I found with that much WW flour it was heavier, can I substitute a couple more cups of white flour?

  4. Hi Jeff and Zoe!

    I am excited that your book will be out next week! Is it possible for you to share the most commonly used flours so I can have them on hand?

  5. Hi
    Just a thought, I am wheat intolerant, not coeliac! Is there a pure form of gluten one can buy to add to wheat free recipes or is gluten from wheat and so no good for me.
    I am gradually managing to find the ingredients for your gluten free master recipe, just need the recipe now, will I be able to get the new book here in the UK?
    Thank you
    Lyn

    • Hi Lyn,

      Gluten is the protein found in wheat, so not recommended for those sensitive to wheat. The book will be available on Amazon and as a kindle, if that makes it easier?

      Thanks, Zoë

  6. How can I make a substitution for white whole wheat flour? I have unbleached white flour and whole wheat flour that I can use? I’d prefer less white, if possible.

    A true fan,
    Kari

    • Hi Lynnea,

      No, I haven’t ever used it, but the starches would be more suited to pies and puddings as a thickener. The starch doesn’t add any flavor or nutritional value, so it’s not something I’d be inclined to use.

      Thanks, Zoë

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