Sourdough might not be a new technique, but it’s the hot bread these days. What’s new in the world of sourdough? And what does it look like around the globe? In this episode, Dr. Lin brings on guest Kevan Roberts, a master baker, teacher and author of the upcoming book, “Baking Sourdough.” Kevan has [...]
No Time Dough Pan Loaf Living Sourdough Ingredients In Baker's Percent: (%) Bread Flour - 100% Salt - 2% Dry Yeast - 1.5% S500 Green - 0.5% Gluten - 2% Sapore Adelia - 20% Water - 56% Canola Oil - 2% Method With mixing spiral, mix 5 minutes for [...]
Bread Scoring What is Bread Scoring? Bread scoring of proofed dough pieces is the final step prior to baking. Scoring creates an incision on the skin/surface of the dough, and can have a direct impact on overall appearance of the bread loaf.1 In small scale production, this process is done manually with [...]
High Gluten Wheat Flour Also known as high-protein wheat flour What is High Gluten Wheat Flour? High gluten wheat flour is made from grinding U.S. hard red winter (HRW) and hard red spring (HRS) wheats to produce a finished product with 13.0–15.0% protein. This flour may also be produced from Canadian wheat, [...]
Sourdough Starter What is Sourdough Starter? Sourdough starter is the biochemical leavening agent which replaces added yeast in sourdough bread. These starters are responsible for the unique flavor and aroma of artisan, rustic-type sourdough breads. In simple terms, a sourdough starter is a mixture of flour, water and the most precious ingredient [...]
Artisan Bread Also Known as Handmade Bread What is Artisan Bread? Artisan bread is a term that has no absolute definition but refers to a style of short shelf-life bread that is usually offered unpackaged (in baskets) and consumed immediately after baking for maximum freshness. Usually produced in small factories, artisan bread [...]
