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I thought I'd post this topic as it did arise in another thread. Some bread made today exhibits the practice clearly. Below; two...
If I may, where does the application of refrigeration to a dough fit into this paradigm? Refrigerating a sourdough is a newer...
How 'bout a converse for the great "boulangerie"? A bakery that doesn't construct bread onsite: a "fakery" from fake bakery. e.g...
Here's an extreme exmple of a half married loaf made using the "rapid dough" method. I hadn't seen an example of this for a long...
Well, I think the discussion about the idea of preserving the authenticity of food is interesting. Personally, I just can't agree...
Hey Danubian, JohnD, and others... I didn't want to take up Della's space on molds, but you guys were actually getting into very...
Hi, I've been making sourdough using a drier style starter and following Richard Bertinet's french style method, which involves...
Has the Artisan Bakers Association (ABA) decided to register its name as a Trade Mark, or is another group expected to take...
I have watched your Retarder Room video and found it very interesting. I am located in Malaysia where we have a high humidity and...
Hi all, Not that I was a very prolific poster in the first place, and you probably haven't noticed my absence in the forum, but I...
