The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Anything too geeky to post about elsewhere.

mixinator's picture

Starter vs Levain Semantics

July 7, 2015 - 6:55pm -- mixinator

I have a quantity of refrigerated liquid sourdough culture which I use to make an intermediate, fresh mixture several hours prior to baking which is then added to the dough.

Semantically, which is the "starter" and which is the "levain"?

I'm thinking the refrigerated culture is the "starter" and the intermediate mixture the "levain". Does this comport with common usage?

mcs's picture

I'm back from The Trip :)

June 16, 2015 - 4:57pm -- mcs

It's a double post of my blog entry, but I thought it would be appropriate for 'advanced' and 'off-topic' also ;)

Hey everyone!  I'm back from my big trip and I've got some stuff to share with you, mostly coming in the form of links to stuff I posted along the way on my phone. Lastly is a short video I made of the baking session I had in Moscow in the middle of May. 

Here are a bunch of photos I took, both personal and professional along the way.

ibor's picture

Understanding Peter Reinhart’s Baker’s Percentage formulas for bread.

May 25, 2015 - 1:25pm -- ibor

On December 13,2013 I gave up on trying to understand the way Peter Reinhart presents his Baker´s Percentage calculations for breads with a “soaker” or a “sponge”in his book “The Bread Baker’s Apprentice” and posted here a plea for help ( http://www.thefreshloaf.com/node/36175/bakers-percentage-long-and-ardous-calculations).  Richard of “oregoncrepe” picked up the challenge and kindly offered an explanation. But it still wasn’t clear enough for me because I am not very good at math.

Shai's picture

Steaming before baking

May 19, 2015 - 1:44pm -- Shai

Did anyone ever tried steaming loaves in a steamer prior to baking them? I would except to get a result very similar to baking in a very well steamed oven. I'm slightly worried that a crust might form without the bread rising to it's full potential due to the low heat during steaming. I guess it's somewhat like boiling bagels, which are known for being dense due to this... Any thoughts?

sallam's picture

calculating fermentation times in relation to different temperatures?

April 9, 2015 - 7:14am -- sallam

Greetings

I've been looking for this info, to no avail.

I'm looking for a factor or formula that we can use to calculate the time needed to ferment a dough based on fermentation temperature?

For example, let's say I finished mixing and kneading a final dough, then before fermenting, I split it into 2 identical equal parts. Now, if I ferment dough-1 in a temp. of 24c, and it took 4 hours to double in volume, how do I calculate the time it would take dough-2 to double if fermented in 8c?

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