Many factors affect the way bread turns out: what kind of flour is used, if and how long the bread gets kneaded, the amount of salt, natural yeast versus canned yeast, the ambient conditions, etc. Of these, none is more influential than the ratio of water to flour. Bakers express this ratio as a baker’s […]
Posts Tagged ‘Technique’
A quick calculator for making up bread recipes.
I mentioned in one of my more recent posts that I’ve come a long way in the past couple of years with the help of a couple of cookbooks and someone named Tom. You can tell from our postings (I think) that my core of inspiration centers not around dinnertime but around the dinner table, […]
Since I make pizza regularly, I am always trying to come up with new ideas for toppings to keep things interesting. I also have been trying to buy food that is local and in season. Those two concepts intersected recently to result in: the beetza. Beets are not, strictly speaking, in season since everything here […]