Advanced Topics

Description

Anything too geeky to post about elsewhere.

Salt Rising Bread Starter

Long Autolyse vs Long Cold fermentation - Best Flavor

Crunchy Bits in my Challah

Lesaffre Technical Notebook: A Taste of Bread - A combination of art and science

"dough percentage" pros and cons?

Michel Suas' Advanced Bread and Pastry Book

How do you pronounce, 'lame'?

Challah braids losing definition during rise & bake

final hydration formula

Calculating Final Dough Hydration from Baker's Percentages

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