Levain, leaven, sourdough starter. They can be the same thing, but not always. Levain is a noun in the French language. By definition a ‘sourdough culture’. Leaven is an English word. It can be a noun meaning the same as above. It can also be used as a verb defining...
I never buy bread and I’m sure if you are one of my subscribers, then most likely neither do you. Baking your own bread is a rewarding and relaxing activity. Whether you follow a recipe or create a new one, the result will always be better than any of the...
I always warned people who asked me about converting hand mixed recipes to be made with a mixer. I told them that a mixer is more aggressive, and they should be careful not to overmix the dough. But how easy is it really to overmix bread dough? Following my mixer...
Mangalore buns are deep fried sweet little breads made with bananas, yogurt, and cumin seeds. They are commonly served with a lentil curry for breakfast. It was our favourite breakfast on our recent trip to South-West India. Usually, we take advantage of the amazing...
If you have been following me for a while you know that I like to use preferments. They improve the taste, texture and keeping quality of bread. But they add another step to the process. This is where cold bulk fermentation can come in and simplify it....
