“Bread Science” by Emily Buehler Emily is unique among bread writers. She is not only a professional baker, she has a doctorate in Chemistry. She explains what is happening in the dough, in the rise, in the bake, and in the bread at a very fundamental level. It is an incredible book, and one which […]
How Do I Measure “Stuff”? Most beginning bakers are very, very concerned that they measure recipes correctly. They know that if they don’t measure correctly, the bread won’t come out right. More experienced artisan and home bakers are more likely to go by the feel of the dough, and an understanding of how the dough
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Stretch and Fold Preparing for the Farmers Market I can’t count the number of times that people asked if that stretch and fold thing REALLY works. As luck would have it, my wife had been visiting the bakery one night as I was preparing for the next day’s Gunnison Farmers Market and took some pictures of
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Peelology 101, Introduction to Peelology Or Getting Dough Into the Oven Safely In this page, you’ll learn how to get fully risen bread dough into your oven, safely. The easiest case is when you are making pan bread. Just put the pan in the oven. *doh* as my son and Homer Simpson might say. But
Scheduling A more hands-on overview of fitting baking into your busy schedule Any number of times I mention that you can adjust your baking schedule to conform to your work schedule, or other facets of your life. It IS easier if you work at home. I hadn’t realized HOW very lucky I was to do
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Variations On Our 100% Whole Wheat Recipe Sourdough Bread Dissected On this web page we’re going to look at what differences occur in a loaf of bread when simple changes are made in the making of the bread. Like many people, I’ve wanted to make bread from all whole wheat flour, with no white flour
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How do I extend the rise time of my bread? or Factors affecting rise time or Let Me Take You On A Slow Rise Years ago I saw “The Magic Christian”, a marvelous, if somewhat cynical, comedy starring Peter Sellers as Sir Guy Grand, an insanely rich eccentric British member of the aristocracy, and Ringo
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Baking Is A Balancing Act Based on the emails I get, it seems lots of people have problems with getting their bread done, all the way through, without burning the outside. There are a few things you need to get right to get the bread right. Start with the dough development. Most doughs should pass
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Baking With An Altitude or Baking At Higher Altitudes Not too long ago, as glaciers measure time, I moved from the Gulf Coast of Texas, where I was at sea level, to Gunnison, Colorado, where we are at 7,703 feet above sea level. The second part of the change was the humidity – it ran
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Professor Calvel’s Starter This is a part of our Sourdough Starter Primer. A quick apology – this page is being worked on, so it may change drastically every time your look at it. After the Second World War, American GI’s returning from France raved about the bread they had enjoyed there. However, after that time,
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Emergency Starter Rescue If I’ve seen this email once, I’ve seen it a hundred times. Someone writes me and says, “As I pulled the last loaves out of the oven, I realized I just used and baked ALL my starter. What can I do?” Well, the first thing to not do is panic. The second
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Welcome To The 20% Bran Flour Test Part of the Big Flour Test Please note – we are not connected with any flour vendor mentioned on this web site. We can’t tell you where to find any of these flours outside our own home town, and we have no idea why the vendor discontinued your
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