Good baguettes take a lot of practice to master. I will show you all the details you need to know to start off your...
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How to Convert Yeast Dough Recipes to be Made With Sourdough
I realized that the ratio of yeast dough to sourdough recipes on my channel is quite unfair, so in this video we will...
How to Convert a Handmade Bread Recipe to Be Made With a Mixer?
Kneading bread dough by hand can be a very satisfying and rewarding process. I enjoy kneading dough with my hands and...
How Much Neglect Can a Sourdough Starter Take? Is My Starter Dead?
If you have kept a sourdough starter for a long time, then you know all too well how often it must be fed and what...
Tangzhong & Yudane Explained, Bread Improvers
Tangzhong & yudane are dough improvers. Made with slightly different methods, they produce very similar results....
Vital Wheat Gluten: Explained | How to Use it in Breadmaking
What is vital wheat gluten? It is a great ingredient for people who do not have high protein flour available. I have...
A Gigantic Bread That Gets Better with Age | Miche
Miche or pain de campagne is an old-style French country bread. The reason for its large size is the fact that back in...
Why Do You Have to Activate Active Dry Yeast?
The name may be quite deceiving. But it is true – you should activate active dry yeast if you want it to perform...
How To Make Khachapuri, Georgian Cheese Boat Recipe
Khachapuri is a traditional Georgian cheese bread. Its shape resembles a boat. With the cheese representing the sea...
Why Do You Have to Punch Down Bread Dough? Degassing Explained
It is common to see instructions for degassing or punching down bread dough. But what does this step achieve and what...