Caitlin VincentIn this experiment, I test the difference between a 6.5, 7.5, and 8.5 hour bulk fermentation on mini-loaves using my premix sourdough process.
technique
Sugar + Sourdough
Sugar supports yeast fermentation and contributes to a beautiful, deep crust color. Without sugar, fermentation wouldn’t be as strong or effective as it needs to be to raise bread dough. While it can sweeten …
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 …
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 …
Experiment: 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?