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 […]
| Bread, Flour, Math, Natural Yeast, No Recipes, Starter, Technique, Water
A quick calculator for making up bread recipes.
| Bread, Flour, Math, Natural Yeast, Starter, Technique, Water
By Tom // 20 January 2009 in: Bread
Since I don’t have to work on the weekend I avoid that nagging pressure to interact with the other humans by baking bread. The rhythm of bread baking is such that it is both leisurely and consuming. The first thing I did in the morning was cover 10 grain hot cereal mix with boiling water […]
| Artisan, Baguette, Baking, Boule, Bread, Multigrain, Natural Yeast, Pita, Sandwich, Sourdough