Find some general questions with answers and tips to our bread baking mixes and their handling. Questions to the shipping process are answered here.
Click for details to BREADISTA’s baking box subscriptions & user accounts
- You can chose between a length of 1, 3 or 6 month.
- In your account you can set a manual (default) or automatic renewal.
- When your subscription expires you’ll receive a notification email.
- Once your sub is expired your account is closed too. You then need to create a new one for a new monthly baking box subscription.
- You can also pause your 3 or 6 month plan once for 30 days,
e.g. if you plan to go on vacation. Just set the date in your account.
- If needed, you can also change your shipping address.
(please inform us to double check your changes are set)
- You can cancel your subscription any time until the end of the billing cycle.
I.e. for the first time 32 days after your initial purchase date.
- User accounts without activity for 12 month will be deleted.
Are the ingredients organic?
We always strive to find high quality ingredients. They are well chosen and whenever possible organic, as far as the price is economical and reasonable.
Are all necessary ingredients included?
All dry ingredients are pre-measured and included. Mostly you just need to add some water.
Do I need additional ingredients for making that bread?
Some single recipes ask for butter, vinegar, buttermilk or yoghurt.
I don’t have filtered water. May I use just tap water?
We recommend filtered water, because of the softer taste. You can also use bottled water. Depending on the season, humidity and even the temperature in your kitchen, the flour absorbs more or less water. When adding the water to the main dough, first hold back the last 1-2 tbs and just add them if needed.
Do I need to add some yeast?
No. In every baking mix is the perfect amount of yeast included.
Can I do the recipes with my kids or grand children?
Bread making is often not so funky like baking and decorating some cookies or muffins. Making bread rolls or pretzels are more likely to have some fun with kids. Just be aware of eating no raw dough.
I just have an oven who get heat from the bottom. Will that work?
Yes, we tested all recipes that way. You don’t need convection. The temperature is more important, it should reach 430-500°F.
I don’t have a baking stone. Can I bake the bread anyway?
Of course. Just take a baking sheet or an iron (griddle) plate/pan, which you are using normally on the stove top. Heat them up with the oven. Line it with parchment paper or sprinkle some coarse corn meal on it.
What is a ‘dutch oven’?
A dutch oven is an iron pot with a lid. It’s good do develop steam and keep it inside the pot to get a perfect rise of the loaf. If you have a terracotta ‘Romertopf’, that will work as well. Heat them up with the oven.
Why should I measure the food temperature?
It’s important that the bread loaf is totally baked through (93-98°C / 200-208°F). You can either measure or knock at the bottom, if it sounds deeply hollow. Let the loaf always completely cool down, at least 4-5 hours.
Is that bread gluten free?
No. We use high quality flours, whenever possible organic. (Wheat, Rye, Spelt)
How do I keep the bread fresh?
You can hold the loaf fresh when placing it with the cut face down on a cutting board and cover it with a kitchen towel. You can store it in a paper bag, too. When you’re using a plastic bag, the bread will be softening. Don’t close the plastic bag as there is a risk of molding. If you like to freshen up your bread or rolls, just place it on a rack on a toaster. Once every side.
Why do I need that additional little steel/iron pan with water in the oven?
That’s the easiest way to produce steam when you don’t have a dutch oven. You need steam to get a good rise of the dough (‘oven spring’). Mostly you have to take out the pan during the last minutes to get a crispy crumb. (Please read the instructions.) Be aware and don’t burn yourself.
What do you mean with ‘spray the dough with water’?
Just take a small spray bottle filled with filtered (or bottled) water. Spray the loaf or bread rolls and in general into the oven. Close the door immediately. Spray again after 5min. With this step you keep the dough surface moist and the raising will be better. When you don’t have a spray bottle, you can use a pastry brush. But be careful, don’t burn yourself.
Are you still missing an answer to our bread baking mixes?
Just let us know and we’ll reach out to you as quickly as possible.