Most bakers agree the first bulk ferment gives more flavor development to the dough. But in my experience, that rarely happens. So often I start a project bread dough on a whim. Then, half-heartedly looking at the clock, I have to rush or retard the dough. With the...
How often do you get, what bakers sometimes call “blow out,” referring to when a bread is “green” or too young or just not proofed enough. I’ve found it especially true in winter. Despite our lack of recent frost, I hit that wall with...
Old doughs- you have used them before, right? They're those hunks of dough laying in your fridge; the piece from a previous batch of dough left in an old ziploc bag or in a flour-and water-crusted jar, heaving with carbon dioxide bubbles trying to get out for some...
For years, there are many things that have fermented around me; ideas in my mind, bits within my sourdough, and probably many other things. But making sour dill pickles, and especially kimchee, have escaped my grasp! Since childhood I loved sour pickles. Then I...
