No, this isn’t about a cereal. It’s about me playing with a formula based on Eli Colvin’s Revolution Bread posts in Facebook. 1st try too dry! Using my trusty BreadStorm calculator, Eli’s ingredients and parameters here is what I got. Second...
Recently, I found a Brazillian baker named Marcos de Carvalho, making a ciabatta with 65-percent whole wheat and a hydration of 80 percent. Compared to what we do in United States, that formula proportion is low, given our hydration heroes pushing the envelope to...
Looking through my emails, I came across message dating back four years, from my friend Teresa of Northwestsourdough. It was an explanation of adding grains in with sourdough overnight with part of the flour and a pinch of salt to keep the mix from going too sour....
The other day I got to chatting with baker Eli Colvin of Model bakery about whole grain doughs. He described a dough he was testing, a 100 percent whole wheat. It’s a dough with a long autolyse, a poolish of whole wheat, a levain of whole wheat with a total...
When graduating from culinary school, our test was to make two recipes picked randomly from the course repertoire. Luck gave us a hot June day, and I was tasked with making puff pastry. I still remember the heat of the air and the cool marble kitchen table tops...
