Table of Contents
The following are links to our Community Bakes
- Lake Champlain Sourdough [1] by Trevor Wilson
- Fifty-Fifty Whole Wheat Sourdough [2] by Maurizio Leo
- Sourdough Baguettes [3] by Maurizio Leo
- 1-2-3 Sourdough [4] by Flo Makanai
- Five-Grain Levain [5] by Jeffrey Hamelman
- Maurizio's Oat Porridge SD [6] by Maurizio Leo
- Community Bake - Pizza [7]
- Hamelman’s Swiss Farmhouse Bread - Yeast Water - Part 1 [8] by Jeffrey Hamelman
- Hamelman’s Swiss Farmhouse Bread - The Bread - Part 2 [9] by Jeffrey Hamelman
- Basic Open Crumb Sourdough [10] by Kristen of FullProofBaking
- The Approachable Loaf [11]- Whole Wheat Sandwich Bread by The Bread Lab
- Baguettes [12] featuring Alfanso
- Deli Rye [13] - NY Jewish Bakery/Deli style Rye breads
- Durum - Semolina Breads [14]
- Babka [15]
- Portuguese Style Hawaiian Sweet Bread [16]
- Rye [17] - minimum of 50% rye flour
Below are tips & ideas that you may find useful.
You can use THIS LINK to view all tips in a web browser. [18]
- Baguettes - an extracted PDF file summarizing the Baguette Community Bake [19]
- Bran SD Starter - easier to make
[20] - Aliquot Jar Method for determining Bulk Fermentation [21]
- Methods for Developing gluten, stretching, and handling dough - a Must See [22]
- Testing the Gluten Characteristics of your Flour [23]
- Whole Grains and Bugs [24]
- Oven Steam Findings [25]
- Have Faith in the Oven Spring! [26]
- Ears, Bloom, and Oven Spring - Skin Deep Beauty [27]
- Accurately Adjust the Hydration of your Dough
[28] - The affect of Moisture Content on Dough Hydration [29]
- Time required for Max Oven Spring & Ear Formation [30]
- Commercial Yeast - [31]Testing, Expiration, & Storage
- Can No Calorie Baking Sweeteners be used to bake bread [32]
- Duration of Fermentation should include Temperature [33]
- Baguette Shaping, a mindset [34]
- Loading long baguettes sideways in the oven [35]
- Shaping baguettes to a particular length [36]
- More Flavor - no extra calories [37]
- Lames - a simple tweak to prevent blade slippage [38]
- Couche Tweak, simple but useful [39]
- Temperature and Time are as important as any ingredient [40]
- Pan Bread Simplified [41]
- Butter your Bread Pans for Flavor, Crunch, and super easy cleanup [42]
- Sourdough Starters [43]
- Starter vs Levain [44]
- Levain Timing - Variables [45]-
- Instant Dry Yeast Osmotolerant Yeast & Fresh Yeast Conversions [46]
- Different Methods of Calculating Levain Percentages [47]
- Maurizio discusses his method of determining the end of the Bulk Ferment [48]
- How to Best Search The Fresh Loaf forum [49]
- Ankarsrum Mixing & Kneading Instructions [50]
- Visual Comparison of the growth rates of a Wet Starter vs Dry Starter [51]
- Freezing Bread - Individual Slices [52]
- A Basic Sourdough Bread for Learning [53]
- A Simple Test to Taste the Acetic increase over time in Retardation [54]
- Souped Up Mayonnaise [55]
- Is Reducing the Oven Temp a Fallacy [56]
- Degrease Pepperoni on Pizza [57]
- Home Made Sifter - Shaker [58]
- External Steam Generator [59]
- Lactic vs Acetic Acid - Smell Test [60]
- Super nice Dough Tool, the Spatula [61]
- Exact positioning of roaster cover over bread [62]
- Refrigerated SD makes great daily rolls [63]
- Permanent weight markings on all containers [64]
- Oven Cleaning (Glass) [65]
- Pasta - Cleaning the Machine [66]
- Practice Shaping and Scoring w/o Anxiety [67]
- Cast Iron Cooker vs. Graniteware - Thermal Data [68]
- Another Reason not to Cut your Bread too early [69]
- Ground Coffee - great add in [70]
- Looks can be Deceiving [71]
- How to check Oven Steam [72]
- Great Mixing Tool for Pennies [73]
- How to Easily Thin Nutella [74]
- Weak Dough doesn’t need to bake up as Pancakes [75]
- Famag Maintenance and Repair Videos [76]
- Ankarsrum Dough Hook Alternate Method [77]
- Increasing Refrigeration Space for Cold Retarding [78]
- Levain Fermenting - Options [79]
- How to stop unwanted email notifications from post replied to [80]
- Could your Bread use a little Vitamin C [81]
For those in the US, the History of King Arthur Flour Company [82] is very interesting and historic.
Although not listed as a tip, the links below may prove interesting for some.
- A Comparison of 6 commonly available Whole Grain Wheats [83]
- Difference Between Semolina Flour and Durum Flour [84]
- Brand New Starter makes bread 72 hr, after first being made
[85] - Two basic loaves for those new to sourdough breads
1-2-3 SD - No Knead, Do Nothing Bread [53]
Kristen’s Basic Open Crumb SD [10] - The two basic ways the Levain is calculated in a formula [86]
- pH, pH Meters and other such related info [87]
Miscellaneous Blog Post
- SFSD using extended warm and cool BF [88]
- Larraburu Sourdough [89]
- Ciabatta baked during the Ciabatta Community Bake [90]
- Rye Breads baked during the Rye Community Bake [91]
A compilation of my bakes during a Community Bake
- Ciabatta [90]
- Rye Bread [91]
- Durum Wheat - Semolina Rimacinata [92]
I am trying to use a Table of Contents for my BLOG. Links to blogged bakes will be posted to this page. I plan to post a link to this page on all BLOG bakes, experiments, tips, Community Bakes, etc..