Various links, "bookmarks."
Bannetons:
Oval banneton, 10x6x4, with liner:
https://amazon.com/inch-Premium-Banneton-Basket-Liner/dp/B06XJ698WV?tag=froglallabout-20 [1]
Oval banneton, 11", with liner:
https://amazon.com/Agile-shop-Banneton-Brotform-Proofing-Handmade/dp/B01HXTLDH4?tag=froglallabout-20 [2]
Round banneton, 11.8", with liner:
https://amazon.com/Agile-Shop-Banneton-Brotform-Proofing-Handmade/dp/B01FXA5K3S?tag=froglallabout-20 [3]
Round banneton, 12", Brick Oven Baker:
Oval, high, 10", Brick Oven Baker:
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80+ types of flour at General Mills:
https://www.generalmillscf.com/products/category/flour [6]
Of note to bread and pizza bakers:
- "King Wheat", unbleached, unbromated, enriched, malted, 11.1% protein, .56% ash, 25 lbs, code 54495. Appears to be discontinued, and is only available in bleached format.
https://www.generalmillscf.com/products/category/flour/hard-winter-wheat/king-wheat-enriched-malted-25lb [7]
- "Imperial", unbleached, unbromated, enriched, malted, 11.3% protein, .52% ash, 50 lbs, code 54431.
https://www.generalmillscf.com/products/category/flour/hard-winter-wheat/imperial-bakers [8]
- "Harvest King", unbleached, unbromated, enriched, malted, 12.0% protein, .52% ash, 50 lbs, prod code 53722.
https://www.generalmillscf.com/products/category/flour/hard-winter-wheat/harvest-king-enriched-unbleached-50lb [9]
- "Rex Royal", unbleached, unbromated, enriched, malted, 12.6% protein, .50% ash, 50 lbs, prod code 57151.
https://www.generalmillscf.com/products/category/flour/hard-spring-wheat/rex-royal-enriched-malted-50lb [10]
- "Full Strength", unbleached, unbromated, enriched, malted, 12.6% protein, .56% ash, 50 lbs, prod code 53395.
https://www.generalmillscf.com/products/category/flour/hard-spring-wheat/full-strength-unbromated-enriched-malted-50lb [11]
- "Remarkable", unbleached, unbromated, enriched, malted, 13.6% protein, .56% ash, 50 lbs, prod code 57162.
https://www.generalmillscf.com/products/category/flour/hard-spring-wheat/remarkable-enriched-malted-50lb [12]
- "All Trumps", unbleached, unbromated, enriched, malted, 14.2% protein, .56% ash, 50 lbs, prod code 50143.
https://www.generalmillscf.com/products/category/flour/hard-spring-wheat/all-trumps-enriched-malted-50lb [13]
- "All Trumps", unbleached, unbromated, enriched, malted, 14.2% protein, .56% ash, 25 lbs, prod code 50322.
https://www.generalmillscf.com/products/category/flour/hard-spring-wheat/all-trumps-enriched-malted-25lb [14]
- "Gold Medal Neopolitan Pizza Flour", not enriched, not malted, 12.0% protein, .51% ash, 50 lbs, code 50237.
https://www.generalmillscf.com/products/category/flour/hard-winter-wheat/gold-medal-neapolitan-50lb [15]
- "Gold Medal DI PRIM'ORDINE FARINA Premium Professional Pizzeria Flour", not enriched, not malted, 12% protein, 27.55 lb, code 16326.
https://www.generalmillscf.com/products/category/flour/premium-pizzeria-flour-27-5-lb [16]
- Stone Ground White Whole Wheat Flour, Fine Ground, Untreated, 50 lb, code 58034.
https://www.generalmillscf.com/products/category/flour/whole-wheat/gold-medal-stone-ground-white-whole-wheat-fine-ground-untreated-50lb [17]
- Stone Ground Whole Wheat Flour, Fine Ground, Untreated, 50 lb, code 58072.
https://www.generalmillscf.com/products/category/flour/whole-wheat/gold-medal-stone-ground-whole-wheat-fine-ground-untreated-50lb [18]
- Wheat-a-Laxa™ Whole Wheat Flour, Coarse Ground, Untreated, 50 lb, code 53211.
https://www.generalmillscf.com/products/category/flour/whole-wheat/wheat-a-laxa-whole-wheat-coarse-ground-untreated-50lb [19]
- Extra Fancy Durum, enriched, 50 lb., code 57602.
https://www.generalmillscf.com/products/category/flour/durum-and-semolina/extra-fancy-durum-patent-flour-enriched-50lb [20]
- Extra Fancy Durum, untreated, 50 lb., code 53324.
https://www.generalmillscf.com/products/category/flour/durum-and-semolina/sperry-extra-fancy-untreated [21]
See right side for form to locate a distributor based on zip code.
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To get more tang, and lactic vs acetic:
https://www.thefreshloaf.com/node/62064/want-more-sour [22]
https://truesourdough.com/best-temperature-for-proofing-sourdough-full-guide-how-to/ [23]
https://truesourdough.com/18-ways-to-make-sourdough-bread-more-or-less-sour/ [24]
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addendum, other references:
King Arthur professional flour, mostly 50 lb bags: https://www.kingarthurflour.com/pro/products [26]
Explanation of various types of rye flour, and dark vs whole: https://www.kingarthurbaking.com/blog/2020/09/28/types-of-rye-flour [27]
Volume to weight conversion chart: https://www.kingarthurbaking.com/learn/ingredient-weight-chart [28]
Caputo (mill in Naples, Italy): http://www.mulinocaputo.it/en/flour [29] link broken.
https://www.mulinocaputo.it/art-of-baking/?lang=en [30]
https://www.mulinocaputo.it/linea-cucina/?lang=en [31]
Moul Bie: https://www.grandsmoulinsdeparis.com/produits/farines.html [32]
US distributor of Caputo/All Trumps / mail order/ repacks: https://brickovenbaker.com/collections/all/flour [33]Brick Oven Baker's explanation of Caputo Flours: www.brickovenbaker.com/pages/information-about-caputo-flours [34] Out of business.
Central Milling (Utah): www.centralmilling.com/store [35]
Keith Giusto Bakery Supply, KGBS, Petaluma CA, part of Central Milling: https://kgbakerysupply.com/bakery-supply-products [36]
Explanation of W, PL, ash%, extraction, Italian/French/German/US specification systems: www.theartisan.net/Flours_One.htm [37]
Bakerpedia, baking encyclopedia: https://bakerpedia.com/ [38]
Ingredients, Processes, Terms, Resources/recipes.
Bread Bakers' Guild of America, formatting formulas: https://www.bbga.org/files/2009FormulaFormattingSINGLES.pdf [39]
https://www.bbga.org/ [40]
Comparison of KitchenAid Mixers: https://mixitbakeit.com/compare-kitchen-aid-stand-mixers/ [41]
Hemp hearts vs hemp seeds. https://www.besthealthmag.ca/article/hemp-hearts-vs-hemp-seeds/ [42]
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KitchenAid manuals, dough/flour limits:
https://www.manualslib.com/manual/372167/Kitchenaid-Ksm150ps-Artisan-Series-Mixer.html?page=21#manual [43]
"NEVER use recipes calling for more than 9 cups of all-purpose flour or 6 cups of whole wheat flour when making dough with a 5-quart tilt-head mixer"
For a "bowl lift" model, example:
https://www.manualslib.com/manual/806754/Kitchenaid-Bowl-Lift-Mixer.html?page=10#manual [44]
It says: "NEVER use recipes calling for more than 1.68 kg (12 cups) all-purpose flour or 840 g (6 cups) whole wheat flour when making dough with a 4.8 L (5-qrt) Stand Mixer."
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Panman's How to clean and season cast iron: http://panman.com/how-to-clean-season-cast-iron/ [45]
Guide to GF binders: https://www.culturesforhealth.com/learn/gf-sourdough/guide-binders-gluten-free-sourdough-baking/ [46]
How butter, sugar, eggs hydrate flour: https://www.thefreshloaf.com/comment/481125#comment-481125 [47]
Importance of shaping to build surface tension: https://www.thefreshloaf.com/comment/489849#comment-489849 [48]
Starter to Levain to dough, flow chart: https://www.thefreshloaf.com/node/68585/methods-and-rationale-sourdough-starter-maintenance-and-elaboration [49]
Soaker ingredient hydration percents:
https://www.thefreshloaf.com/node/61245/soaker-ingredient-hydration-percents-some-data [50]
Freezing pizza dough:
https://www.thefreshloaf.com/node/68686/freezing-pizza-dough [51]
Debra Wink, pesky thiol compounds:
https://www.thefreshloaf.com/comment/121566#comment-121566 [52]
Summary of what TFL is:
https://www.thefreshloaf.com/node/69078/research-questions#comment-494753 [53]
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Australian flour and malt. Web site specifically for Australian bakers:
https://www.sourdoughbreadrecipe.com.au [54]
Based on this web page, some Australian bread recipes do require diastatic malt: https://www.sourdoughbreadrecipe.com.au/methods/how-to-make-a-bread-dough/ [55]
The malt is in step 5 where the water is added.
These two pages talk about Diastatic malt powder:
- https://www.sourdoughbreadrecipe.com.au/ingredients/ [56]
- https://www.sourdoughbreadrecipe.com.au/slider/malt-flour-for-sourdough-diastatic-or-non-diastatic/ [57]
An australian recipe that calls for a pinch of diastatic malt, and some stoneground (presumably whole grain) flour which adds some bran and its attendant enzymes. https://www.sourdoughbreadrecipe.com.au/recipes/sourdough-baguettes/ [58]
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Recipes:
Favorite tortilla: www.youtube.com/watch?v=Fy3VZcRJkl4 [59] or www.paulaq.com [60] - don't use all the water. Or www.paulaq.com/mexican-flour-tortillas_1.html [61]
Detroit Pizza, J Kenzi Lopez-Alt: https://www.seriouseats.com/detroit-style-pizza-recipe [62]
Cast iron Pan Pizza: https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html [63]
Cast iron Pan Pizza, Ragusea: https://www.youtube.com/watch?v=uYxB4QBlrx4 [64]
Also see Binging with Babish channel.
Make your own GF mix: http://www.thebreadkitchen.com/recipes/gluten-free-flour-mix/ [65]
Great G/F web site:
https://glutenfreeonashoestring.com/all-purpose-gluten-free-flour-recipes/ [66]
Swedish "Polar bread" on a griddle: http://www.thebreadkitchen.com/recipes/polar-bread/ [67]
Naan with yeast: http://www.madhurasrecipe.com/ [68]
Borodinsky:
- http://theryebaker.com/auerman-borodinskyborodinskiy-khleb-russia/ [69]
- http://nybakers.com/recipes/Borodinski.pdf [70]
- Rus Brot's CLAS Borodinsky with links to other Borodinsky recipes: https://www.youtube.com/watch?v=niIcAuRRxWo [71]
- Borodinsky Supreme: https://www.thefreshloaf.com/node/37222/borodinsky-supreme-old-school-100-rye [72]
- Varda's Borodinsky with roasted rye malt: https://www.thefreshloaf.com/node/28228/borodinsky-chocolate-rye-malt [73]
- Red rye malt (solod) -vs- red rye crystal malt:
https://www.thefreshloaf.com/node/69700/fermented-red-rye-malt-rye-baker-recipes [74] - How to make red rye malt (solod) by dabrownman:
https://www.thefreshloaf.com/node/27954/making-red-rye-malt [75]
Whole wheat sandwich bread: https://www.seriouseats.com/100-whole-wheat-sandwich-bread [76]
Mark Bittman's pizza dough: https://www.markbittman.com/recipes-1/pizza-dough [77]
Egg pasta, Helen Rennie: https://youtu.be/m_fu5RaXMVk [78]
How to make baking powder. 1 part baking soda, 2 parts cream of tartar, 1 part corn starch. https://www.allrecipes.com/article/how-to-make-baking-powder/ [79]
How to make cultured buttermilk:
https://www.thespruceeats.com/make-your-own-buttermilk-p2-995500#toc-how-to-make-cultured-buttermilk [80]
https://www.foodnetwork.com/how-to/packages/food-network-essentials/how-to-make-buttermilk [81]
http://benstarr.com/blog/all-about-buttermilk/ [82]
Citric acid to pH calculations: https://www.humblebeeandme.com/hive/topic/how-much-citric-acid-you-should-weight-to-get-a-specific-ph/ [83]
https://ezcalc.me/ph-calculator/ [84]
How to make rice paper:
https://www.wikihow.com/Make-Rice-Paper [85]
Trailrunner's Trinity: 9% of _dough_ weight: 3% evoo, 3% honey, 3% yogurt/buttermilk. This replaces equal weight of water. IE, for 1000g dough, take out 90 g water, and add 30g evoo, 30g honey, 30g yogurt. https://www.thefreshloaf.com/comment/512335#comment-512335 [86]
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Recipe web sites:
www.thefreshloaf.com [87]
www.theperfectloaf.com [88] - Maurizio Leo.
www.allrecipes.com [89]
www.seriouseats.com [90]
www.thespruceeats.com [91]
www.theryebaker.com [92] - Stanley Ginsberg.
www.ploetzblog.de [93] - Lutz Geissler. In German.
www.brotdoc.com [94] - der Brotdoc, Björn Hollensteiner. In German.
https://brotgost.blogspot.com [95] - "Rusbrot." In Russian.
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Cookbook errata:
Cresci, by Massari: https://www.facebook.com/groups/338771723354166/about/ [96]
Bread, 1st edition only, by Hamelman:
http://mellowbakers.com/ErrataSheetFeb2011.pdf [97]
or: http://mellowbakers.com/HB/index.php/topic,242.msg1129.html#msg1129 [98]
or: http://www.bit.ly/BreadErrata [99]
Crumb, by Bertinet: https://www.thebertinetkitchen.com/2019/03/28/crumb-whoops-erratum/ [100]
Inside the Jewish Bakery, by Ginsberg & Berg: https://www.stanleyginsbergbooks.com/ITJB/files/IJB_Errata.pdf [101]
Southern Ground, by Jennifer Lapidus:
https://static1.squarespace.com/static/50f71f63e4b09e4ad0220969/t/60b7f449632f1b06b3f002d9/1622668361322/Errors+final2.pdf [102]
The Pizza Bible, Gemignani. Errata for early printings:
https://web.archive.org/web/20191218172657/http://www.thepizzabible.com/errata [103]
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Videos:TFL users:
DanAyo: www.youtube.com/channel/UC7mXjnPpTDoVJxRdrG3ZeYw/ [104]
Alfanso: www.youtube.com/channel/UCN9_G-eUBD5tMnrWItQGUPQ/ [105]
The Roadside Pie King (Will F.): www.youtube.com/channel/UCocnoxG7aduh6hUqB19UJkQ/ [106]
Benito: https://youtube.com/channel/UCw2VDjLY7eDXxwgzvLZJ8Gg/videos [107]
Brotcraft: https://youtube.com/user/stefanjkramer [108]
_JC_ : https://www.youtube.com/channel/UCUy-wB_IPjBl_cDydF0R2mg [109]
Other baking video channels:
Steve Gamelin, no-knead but with yeast, not sourdough. His extremely simple method got me out of the bread machine, and into artisan/no-knead bread. A big round of applause for him. If you want K.I.S.S., this is it: www.youtube.com/user/artisanbreadwithstev/ [110]
The Bread Code: https://www.youtube.com/c/thebreadcode [111]
Rus Brot (in Russian): www.youtube.com/c/rusbrot [112]
Bake with Jack: www.youtube.com/channel/UCTVR5DSxWPpAVI8TzaaXRqQ/ [113]
Full Proof Baking, Kristen Dennis: www.youtube.com/channel/UCym_8JHA4htlFLIHGpNZGrQ/ [114]
Joshua Weissman: www.youtube.com/channel/UChBEbMKI1eCcejTtmI32UEw/ [115]
Jeff Hertzberg & Zoe François of Bread in 5 minutes/day fame: www.youtube.com/user/BreadIn5/videos [116]
Shaping, gluten cloak: https://www.youtube.com/watch?v=bIb8fC9BdWs [117]
Jeff's own channel: www.youtube.com/user/jhertz10/videos [118]
Peter Reinhart on the TenSpeedPress channel: www.youtube.com/playlist?list=PLYzonddbxYw8ghFfHIUJz9POrnW4tmQ4E [119]
Ken Forkish (FWSY and Elements of Pizza): www.youtube.com/user/KensArtisan/ [120]
King Arthur Flour (Jeff Hamelman & Martin Philip): Most excellent!
www.youtube.com/user/KingArthurFlour/playlists [121]
Breadtopia: www.youtube.com/user/breadtopia/videos [122]
Foodgeek: https://www.youtube.com/channel/UC7eLtGAzNECUqurqMdiNYJg [123]
How to shape dough: https://www.youtube.com/watch?v=IxVSlizlt-s [124]
More on shaping, why: https://www.youtube.com/watch?v=JvA6jJsr0HY [125]
Foodgeek web site: https://foodgeek.dk/en/ [126]
Trevor J. Wilson: https://www.youtube.com/channel/UCRK2AFfEfjhFcpYtu44Uzvw [127]
Trevor's website: breadwerx . com
Stanley Ginsberg: https://www.youtube.com/watch?v=QuOv-v8h1L0 [128]
Websites: https://theryebaker.com [129]
https://nybakers.com [130]
Sourdough Journey: https://www.youtube.com/channel/UCvFd727zQvioesPXe3eKkfg [131]
Northwest Sourdough, with Teresa Greenway: https://www.youtube.com/c/NorthwestSourdough/videos [132]
or by playlist: https://www.youtube.com/c/NorthwestSourdough/playlists [133]
Teresa's commercial video courses: https://www.udemy.com/user/teresalgreenway/ [134]
Teresa's website: https://northwestsourdough.com/ [135]
Proof Bread: https://www.youtube.com/channel/UCPYHRKEqMycep7r5kO-1org [136]
Bread by Joy Ride coffee: https://www.youtube.com/channel/UCcLCX8VIcNWIu6BJyjWQDww [137]
Elly's Everyday Whole Grain Sourdough channel:
https://www.youtube.com/channel/UCozBpyoi-j7plavuZKLIgQg [138]
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Food storage: https://www.churchofjesuschrist.org/topics/food-storage/longer-term-food-supply?lang=eng [139]