Caitlin VincentAutolyse 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 …
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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 …
Milk Versus Water In English Muffins
Milk 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.