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 temperature, flour, and water it likes and performs best with. You would have had the need to store it somehow when you went on vacation. Most of us just...
Tangzhong & yudane are dough improvers. Made with slightly different methods, they produce very similar results. In this video we will have a look at how they are made and used in breadmaking. Tangzhong is a Chinese roux (liquid & flour paste) that is cooked...
What is vital wheat gluten? It is a great ingredient for people who do not have high protein flour available. I have made a whole video about flour protein content which you can watch in the Principles of Baking playlist along with many more useful videos. In this...
Miche or pain de campagne is an old-style French country bread. The reason for its large size is the fact that back in the old days most people did not have ovens at home. Bread dough would be made at home and brought to the village bakery or communal oven to be...
The name may be quite deceiving. But it is true – you should activate active dry yeast if you want it to perform similarly to instant yeast. style="display:block; text-align:center;" data-ad-layout="in-article" data-ad-format="fluid"...
