I used to think that maintaining a sourdough starter was easy and versatile. In truth, it can be if you want it to be. However, the level of care you give your starter directly correlates to the quality of bread …
Blog
Autolyse
Autolyse is a bread-making technique adored by many artisanal bread bakers, especially the sourdough ones. But, what even is autolyse? Why might you want to use it? And, if you do decide …
Gluten
Bread would not be possible without gluten. Bread that traps air and holds itself together, that is. Developing gluten can be a task, albeit a necessary one. Every ingredient added to the dough changes …
Dough Hydration
When baker’s reference hydration, they are talking about how wet or dry their dough is. Hydration = water. Mathematically, the term “hydration” is simply used to express the proportion of water relative to flour …
Dough Temperature
Understanding dough temperature and its effects on fermentation is critical to mastering the art and science of baking bread. But, why? Mastering dough temperature can help you …
Sourdough Starter From Scratch
If you are looking to make your very own sourdough starter from scratch, everything you need is in this guide.
Sweet Stiff Starter
A sweet stiff starter is a type of sourdough starter used to reduce sour flavor in bread. But, how can it do this? And, why would a sour flavor even need to be eliminated?
Using Whey In Sourdough Baking
If you are into sourdough baking, there’s a good chance that sourdough isn’t the only thing you’re fermenting in your home. For those who make cheese, yogurt, etc. – whey is abundant. The question is: can you use …
Experiment: Milk Versus Water In English Muffins
Caitlin VincentUpdated on Leave a Comment on Experiment: Milk Versus Water In English Muffins7 min readMilk is a popular ingredient among English muffin recipes across the web. In fact, during my initial research of this recipe, I found most recipes contained a large percentage of milk. I also …
Tangzhong
Tangzhong is an Asian technique where some of the flour and liquid from a bread recipe are cooked over the stovetop until thickened, then cooled before being added to the dough. But why?
About My Recipes
Ever wondered how I make my recipes? This is the post where I tell you all about it.