Temperature is a key to baking, which led me to buy a decent thermometer and one to capture "ph" levels. Mine tests alkalinity in the water with which I mix the flour, delineating the minerals that are key in fermentation. It's all scientific I guess, but this lazy baker is going back to school. Better bread, less waste!
Feel free to follow us on social media for the latest news and more inspiration.
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
Pan de Yuca The cassava plants found in Africa and Latin America can produce a...
Pretzels, or Brezeln, are the iconic knot-shaped bread from Germanic origins that I can't get enough of, especially...
From my earliest days of baking bread and seeking guidance, I usually return to one person; Thierry Delabre. Known as...
0 Comments