Having seen erratic taste and texture in recent bakes, I lessened the liquid in my sourdough to see if it improved my bakes. And thinking that weak protein from local flour (farmed and milled in NY State) had a negative impact, I also refreshed my levain by adding...
Where autolyse is a traditional bread baking technique used to break down gluten and lessen the kneading process, amylase are the enzymes that empower that process. Having observed weak flour in recent autolyzed loaves (e.g. no open crumb, failure to easily absorb...
Down to my last granules of a very old batch of Backferment, something my sister sent to me many years ago. I still wonder if it's working, though it gives me some definite signs of life and fermentation. I can't find an expiration date. Does one exist? Here's some...
Pizza dough might be consider akin to scripture in Italy, especially within what's known as Napoletanismo culture. I've spent a long time playing with such scriptures, exploring a range of pizza doughs whenever opportunities arise. And when he's visiting New York from...
Amid my haphazard life as a chef and moonlight baker, I've managed to work in the proof process of my sour dough loaves. And with summer moving into autum, cooler temperatures allow me to go 100 percent levain, leaving my doughs to bulk ferment on the bench instead of...
It's time for beer fermentation again. This time I got a smoked wheat weizen style kit from Brooklyn Brew Shop and carefully went over the step in detail. The mash, the sparge and terms of fermentation in beer terminology.... This is what it's like, another two weeks...
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