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Shrinkage |
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Italian Tuna salad on sourdough toast |
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How much water is typically lost in bulk fermentation? |
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I can taste the difference, with my eyes. We enterupt this program with a updated announcement. |
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Benito's Sourdough Rehab Protocol in Action |
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"French" Bread From The 1955 (US) Culinary Institute Of America Cookbook |
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Left starter in fridge for 4 months, now what? |
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Evolutions in bread (EIB) seemingly odd (to me) process |
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π prep. |
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even rectangular loaf shape |
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Longer retarded fermentation |
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Loaf Rupturing on Bottom |
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baking powder versus baking soda |
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Yeast And Yeast Varieties In Historical Whiskey Manufacture |
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Micro bakery basics |
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