An interesting article on browning with sourdough over at Breadtopia.
https://breadtopia.com/sourdough-starter-and-maillard-reaction-in-enriched-doughs/
I have noticed that the browning of my toast correlates strongly with the pH of the bread. Lower pH equals less browning for identical ingredients.
I just noticed that the ingredients lists for the two white flours I use the most no longer include barley malt. The flours are Gold Medal Unbleached All Purpose and King Arthur Bread flours. Instead, they include "Enzymes". Of course I'm aware that the purpose of using diastatic malts is to add certain enzymes. I wonder if these flour suppliers are getting enzymes from some other source than the traditional malts?
TomP
My sourdough blueberry bagel has these gummy spots and line. Does anyone know what might have caused them? Were they under-proofed? I did not cut it while it’s hot.
Thank you so much in advance
In October my wife and I will be traveling to Prague, Dresden, Berlin, and Hamburg. If anyone has a favorite bakery in any of these locations, please let me know. Thanks.
Ted
Now that NYC has almost rainforest-level humidity in September, I have a question about how to keep the highly saturated air from destroying the crusts on the breads I bake.
i thought i'd share an article about an Australian bakery (working museum ) in the Australian outback. you can volunteer your services for the month that the volunteer work groups gather.
https://farinarestoration.com/history/the-backery/
i have this on my bucket list
I am brand new to sourdough, and am currently on day 5 of starting my sourdough starter which I suppose can now be considered mature/active. I used Ken Forkish’s starter, and although I’ve seen several posts about scaling down what he advises for his starter maintenance, I was wondering if anyone could relay the exact grams they have been successful with. My goal is to try and bake bread every weekend. I have been keeping my starter in the oven with the door cracked and the light on to keep it 78 degrees. This is costing me a fortune! (Haha, jk, but this has to change!)
Hi there, I'm trying to understand how different professional bakeries operate and manage their production. Can anyone with professional bakery experience explain how they manage the production of yeast enriched dough, in particular cardamon/cinnamon buns across days? I'm aware this is usual a 2 day process but I'm a little confused on which days proof happens (bulk and final) and if cold proof is used at which stage. Thanks!
So I had/have a Hobart N50, I say have had because I have moved to the US and unfortunately I can't bring it for the voltage issue (and it's super heavy). I bought my Hobart for 400 chef ($-chf was about 1-1)and if you check my other post cleaned it up, broke, had it recoiled and not long after moved to Texas.
I am wanting to get back into doing some bread and in future some pizza and I was looking for price range where in the US for a N50, ohh boy they are expensive. Unless you get really lucky you are going to spend $800+ on one. Something at the moment I can't afford.
Hello there! I'm curious if any of you have had experience ordering from freezendried.com. I've got my eye on their bananas, blueberries, and raspberries, and I want to hear your thoughts. Are their prices reasonable, and how's the quality of their products?
