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. Â 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 […]