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1. Why Dough Loves Salt

   ... Hi Graham As promised so why is salt important. 1. In bread as in most food it brings out flavour but it does alot more than ... thus theoretically can be added later in the fermentation process. Without salt an overnight dough one that produces irregular whole ...

   LeahQ - 2013-01-23 09:25 - 2 comments

2. preferment

   ... that needs to be fed up. eg: If you have a starter 'resting' in the fridge between breads, you would take it out and use 50g of it to make ... In Andrew Whitley's Bread Matters he describes the same process but calls it a production starter. All you're doing is making enough ...

   cabby_john - 2011-01-30 15:14 - 4 comments

3. My brilliant new SUPERPEEL

   ... loaves deflated, stuck and seriously deformed during the process of being transferred from their cozy cloches onto the scorching hot baking tile in my oven...  it can be such a frustrating and upsetting process if it goes ...

   Catharina - 2008-06-13 05:43 - 6 comments

4. What it means to be an Artisan Baker

   ... are baking for Have skills that connect baker and baking process Reject synthetic process controls Seek artisan knowledge Make ... machine) takes a level of skill. Similarly, there is craft in formulating recipes using sythesised bread chemistry. I think this is partly ...

   Graham - 2006-02-27 20:15 - 2 comments

5. chef vs. levain & how to adapt my starter to other recipes

   ... who took a baking class (where he got his starter). the process he gave me is a little different than other starter i have tried. i ... who wants to take the time to spell it out for me! thank you in advance! levain (fed once a week): water 114g chef 114g flour ...

   vanessal - 2015-07-05 06:19 - 2 comments

6. High altitude starter question

    New to the forum. I recently came across a book in a used book store titled "Alaske Sourdough" by Ruth Allman. Interesting book ... more days.   My question is: Does altitude affect the process? I live at 7000' and at day six there are only a few very small bubbles ...

   agassiz51 - 2010-12-27 03:16 - 9 comments

7. First Loaf!

   ... good, just waiting for it to cool before I dig the knife in. I used half the starter for my loaf and put the other half in the ... each.    Anyway - after you start the refreshing process again, in the fridge the process will be slowed (which is what keeps it ...

   Rosiago - 2010-01-18 06:29 - 2 comments

8. This is how I started my starter...

   ... I put  a cup of water and 2 cups of whole wheat flour in a one quart (at this point, I don't know the metric equivalents of these ... in the fridge then went to work. That night I repeated the process. Couple of bubbles, pour off half, water, flour, other jar in the ...

   PeteInAz. - 2009-07-16 14:23 - 3 comments

9. The crumb

   ... I've bake a few loaves and i'm getting the hang of the process. I did a couple of loaves today and feel the balance of yeast bacteria ... seem wet and heavy. There is only one baker doing sour dough in town and the crumb is similar mabe a bit wetter. I've been using a process ...

   Barry - 2007-04-12 09:25 - 3 comments

10. Jeffrey Hamelman speaks!

    ... so jealous that I can't be a part of that big baking scene in Oz! The crystal waters bakery was fascinating especially that they have no ... sort of a physical extreme but it's true that the baking process done completely by hand surely does effect and give a truer result to ...

    Jeremy - 2006-04-12 00:56 - 8 comments

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