Since putting on a baker’s hat at work I’ve noticed that it’s impacted baking at home, namely leading to a smaller size of roll. Maybe it’s the demands. At work there’s so much hand work focused on the multiple serving batches, with lots...
Pasta-riporto is an Italian baking method of using a small piece of dough from the previous day's bread dough to create new starter for the next batch. I'm not sure if it's still considered a sourdough. Any answers from readers? Anyway, I was...
The breads above were found on a formula via MC. It's an 85×3 bread, some high extraction flour, and three pre-ferments, biga, poolish and levain. All to say it took lots of math. Well I crunched numbers and avoided any commercial yeast and…. Truth be...
