Advanced Topics

Wet Gluten Content of Flour

What is a "byggmaltekstrakt" ("lys" and "mørk") ?

anybody else getting redirected using the search box?

New paper on panettone

Two Questions - Hydration and Bulk Fermentation

Three Sisters and Bread

Baking steel workflow and enhancements

I think the key to the door is in here, I just can't see it. (TTA, temps, durations, etc)

Impromptu LM pH data (Temp)

optimizing recipe(s); where best to add some ferment time to open-up top/bottom crumb?