technique
Sourdough Starter goes 'Boozy?'
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I started a new starter about seven days ago, using an 'offhand' method that's always worked reliably for me in the past to produce a starter with the classic yeasty/sour/yummy smell, stable and robust, with good rising characteristics. Now the same method has produced a starter that seems to rise very well and smells great, but more like someone took the top off a Calvados still: lushly, almost 'ether-y' fruity-sweet and clearly kicking out a (probably) flammable mix of ethanol and acetones.
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Tight grain and crumbly bread from Peter Reinharts Whole Grain Bread Recipes
Practice recipes-how small can I go?
How do you control temperatures
Reinhart's Whole Grain Breads - do the techniques make better bread?
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I bought this book a couple of months ago because the recipes looked so enticing. I've used Laurel's Kitchen Bread Book for many years and have always achieved very good results from her recipes and techniques. But, I wanted some new whole grain recipes and got pretty excited after reviewing the table of contents in the Reinhart book.
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"Bread and baker: From the Source" - podcasts
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For a while now I've known about the existence of a set of three VHS tapes: "Bread & Baker: From the Source". It is a 3 tape set (VHS) which has Prof. Raymond Calvel teaching, in detail, the production of various types of bread as part of his visit to the Culinary Institute of America. It was co-produced by the BBGA (Bread Bakers Guild of America).
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rolls - video
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Hello again bakers,
This is the next video in the series - the longest yet, and most specific. A few people asked me specific questions about roll shaping, so this video is for them. It's easier to show you than to explain it in writing. I also show a little bit of home oven technique for baking on two racks. There's no commentary, so enjoy the music. And in case you're wondering who it is, (Trishinomaha) it's "Somewhere Over the Rainbow" by Bruddah Iz. Enjoy.
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kneading and folding re edit - video
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Hey there everyone,
This is the *new and improved* version of the kneading and folding video I posted a couple of days ago. As per some of your suggestions, I addressed the volume levels, intro commentary and video angles. I like it a lot better, and I hope you do to. In addition, I used Hamelman's multigrain dough this time, instead of whole wheat. (Floyd, could you put this video on the first thread also instead of the first video? I removed the first one already from YouTube- thanks in advance). Next video will be on shaping.
-Mark
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