I would like to know if there are few simple guidelines to follow when I’m going really high with the hydration let’s say above 80%.
I’m working with high protein 13,3% flour, and long bulk fermentation times at about 7 to 8 hours.
We’re talking handcrafted bread here, but I’m more interested in the mechanics of developing really strong…[Read more]
John started the topic Home sourdough baker trying to dig deep into the science of it in the forum New Member Introductions 1 year, 3 months ago
BakerPedia is just a wonderful project, thanks for having me here.
I am slowly but surely reading the resources here and watching the video. My goal is to improve my bread
and to know how to manipulate the Crumb structure based on various factors – flour/water/kneading/fermentation time/temp
Here are some of my breads, and feel free…[Read more]