Hello fellow bakers,
Sometimes my students will ask me questions and the answers get buried in time. So I thought I would repeat some of the following on dough development and hydration conversion:
The stages of Dough Development
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Hello Everyone! I purchased a new Blendtec Grain mill. I had one for years but had to let it go when I moved a while back. I’ve missed it ever since. So I bought it and have a demo of how it works right out of the box on Youtube here: Continue reading
Hello everyone!
Edited: This course was offered for free for six weeks, it is now a paid course On Udemy.com at the modest price of only $20.00. You can purchase it here at a discount for $15.00: Make the Best Pizza
I have launched a new baking course! It is called, “Bake the Best Pizza – Neo-Neapolitan Pizza Crust.”
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I’ve posted a new video showing how to clean out gunky wet dough from bannetons. I decided to post a few more of the baking tip videos here for your convenience. Some were done a while ago, but a brush up on ideas is always fun. Continue reading
You could be eating fresh bread out of a hot oven on a cold day… doesn’t that sound nice?
Winter is such a great time to bake! You can warm up your kitchen with the smells of fresh bread andContinue reading
Hello baker friends! Here is the much awaited post on how to get your Brod and Taylor amazing special offer just for my followers (yay!).
Follow the directions below that were sent to me by B&T: Continue reading
I received my new Kitchen Aid Mixer in the mail. I un-boxed it on video so you can all see what it looks like and how it works. Amazon had a one day sale and I got it for almost half price. It’s the one horsepower motor mixer and I really like it. Without further ado, here it is: Continue reading
I have a neighbor who has to eat gluten free so I told him I would play around with the gluten free flour available in the regular grocery stores. I did not use sourdough, I used commercial yeast and had to go buy some at the store. It was a it weird but I wanted to get a good loaf first and then experiment making it with sourdough later. So this is my first test:
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I’ve been having fun with some higher hydration loaves. This particular formula is easy because it uses up a lot of your sourdough starter and the high inoculation rate of starter in the dough is like a built in autolyse. After all, what did you think the sourdough starter was doing while you slept? Continue reading
I was able to pick up some Teff flour on discount at the store. The flour is still fresh, so I think the store just wanted to discontinue it. Which means I’ll have to find it elsewhere when I need to purchase some more.
According to the internet, Teff is a seed not a grain and if that leaves you scratching your head, read here: Difference between Seeds and Grains. That is not the only article, just Google it for more information, it is quite fascinating actually.
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