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    • Profile PhotoJohn
      Post count: 2

      Hi, folks

      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 to point me where to address my specific questions.


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    • Profile PhotoMark Floerke
      Post count: 223

      Hello John!
      Thank you for joining our community.  I hope some of our artisanal experts will contribute to the conversation, but we are principally a site for commercial bakers and entrepreneurs.
      The things that contribute to crumb depend on a variety of factors, and it starts with gluten strength/quality, and hydration.
      You can find all kinds of Facebook groups dedicated to the home baker experience.

      Thank you for your interest, and do feel free to follow along in the various conversations.

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