How Many Starters Do You Need, Anyway? Sometimes in the different web sites and newsgroups you’ll run into someone who talks about having 5, 10, 15, 20 or more starters. And if you look at the Sourdoughs International web site you’ll see that they have a number of different cultures for sale. And of course, Friends of Carl have […]
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How To Slice Bread A Reassuring Guide For The Compleat Klutz While we were running our big bakery, we had a huge bread slicer that did a fantastic job of quickly slicing bread. And it always amazed me that people wanted artisanal breads, but usually wanted them sliced. When we down sized the bakery, I
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Brød And Taylor Folding Proofer Review The way bakers talk, you’d think think we’re control freaks. And, to some extent, you’d be right. A lot of the development of a bakers skills comes from measuring what they do, correlating the results with what they measured, and bringing their processes under control. One of the things
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Some Very Useful Tools There are some tools that are useful enough that I’d hate to do without them. Some are pretty common. But sometimes, people still ask me what a certain tool looks like. So… here, in no particular order, are some of my favorites. I suspect this page will grow until people tell
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“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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