Refrigerating Dough For Flavor Enhancement and Process Control – OR – How to master time and space!
“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 …
2019-06-23 – The Detmolder Three Step! No, not the Texas Two Step, that’s something else again The week before last we talked about starter rehabilitation, using the Five Percent Solution, or the Five Percent Kick. It is a very workable way to jump start a slow starter. However, the five percent kick isn’t very sophisticated. …
2019-06-11 – The Five Percent Solution From Mike’s (More or Less) Weekly Baking Tips My dad has been in a physical rehabilitation center to try to get him in better shape. And that made me think of other rehabilitations…. of course, I mean rehabilitating an ailing starter. My view is that if you take care …