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If I may, where does the application of refrigeration to a dough fit into this paradigm? Refrigerating a sourdough is a newer...
This recipe is from a friend's Lithuanian grandmother. I've had no success but I'm drawn to it because it uses no starter at all...
Might be difficult for most to make this event, but here it is: Stone Milling & Stone Dressing – A two day workshop Monday,...
Hello all, wonder if you could help. I have a hankering for an olive oil based yeasted sweet dough for cinni rolls, etc. I tried...
Hello all, I came across this bakery website that is quite interesting. Even though it's a long way from down under (it's in...
Excellent overview on sourdough. It's PDF so you get to keep it in your baker's tool box. Enjoy. http://ethesis.helsinki.fi/...
I've received a new batch of organic white flour and it's really sluggish. I keep a regular feeding schedule and normally have no...
Hello, I was wondering about freshly milled flour: any difference in how to use it. Should it be aged or used right after it is...
Has anyone read this book and what do you think - Baking Problems Solved by Stanley Cauvain and Linda Young. Any other good basic...
I have a question (oh no!!). I'm seriously thinking about getting a walk in cooler to retard my doughs. I've only ever retarded...
Anyboby know how much diastatic malt is the right amount - what percentage, etc. I'm not interested so much in it's taste as I am...
