background preloader

Arán

Facebook Twitter

Sourdough Bread Formula. Creating your sourdough starter (or receiving it from a friend or buying it) is just the first step on a long journey with great bread.

Sourdough Bread Formula

A journey that can span decades and continue for generations to come. So, with the starter bubbling and ready to be used, it’s time to put those yeast cells and bacteria to work and bake some real, honest sourdough bread. Bread made with nothing but flour, water and salt — and time, the most important of all ingredients. If you are having trouble with your sourdough starter, check out our August 2013 issue.

In that issue, master baker Eric Duhamel answers fermentation related questions sent in by readers. Sourdough Timetables - Sourdough. One of the things that puts people off baking at home is the amount of time that it seems to take.

Sourdough Timetables - Sourdough

Everyone loves the smell of freshly baked bread, and the idea of baking your own loaves, but the time involved can seem overwhelming. That is the attraction of bread machines and ‘quick loaves’ I suspect, but the danger is that the disappointment that frequently ensues from the resulting loaves puts people off altogether. For sourdough loaves that might need to prove for up to 8 hours it can seem difficult to imagine just how anyone with family or work commitments could possibly fit it in to their lives. In this blog I will work to dispel that fear. A list of sourdough websites in the UK, London and the USA. In addition to the information on The Sourdough School site, there are many websites out there offering everything from an in depth exploration of the how’s and why’s of sourdough baking, to ‘how to’ guides and recipes for home bakers.

A list of sourdough websites in the UK, London and the USA

Baking Sourdough Bread with a Stiff Starter. Baking in the winter always presents problems here at my house: it’s cold!

Baking Sourdough Bread with a Stiff Starter

Probably not quite the cold you get in other parts of the world but it sure is cold to me, and my starter. Kitchen temperatures are consistently hovering between 68º and 70ºF which really inhibits yeast and bacteria activity. I’ll typically offset this by changing the percentage of mature starter carryover or by heating up the water used in my feedings, but you really want to try to keep your starter around 75º to 80ºF — this is not easy to do when winter is bombarding your area. You just have to make do with the warmest spot you can find in your kitchen, for me this is next to my whisky collection… almost poetic. A short aside… In the winter with all the holiday events and cold weather I find myself baking pies and cakes more and more.

Note that frequent starter refreshments will always lead to a lower acidic level (less sour taste) whether you’re working with a stiff or liquid starter. The Bertinet Kitchen. Authentic Pizza Dough. Authentic Vera Pizza Napoletana Dough Recipe Ingredients By Volume 4 cups Molino Caputo Tipo 00 flour 1 ½ cups, plus 2 TBL water 2 tsp salt 1/2 tsp dry active yeast By Weight 500gr Molino Caputo Tipo 00 flour 325gr water (65% hydration) 10gr salt 3gr active dry yeast We highly recommend cooking by weight.

Authentic Pizza Dough

It is fast, and easy to get the exact hydration (water to flour ratio) and dough ball size you want. Mix the dough in a stand mixer, by hand or in a bread machine. Cover the dough and let it rise for 1 1/2 - 2 hours, or until double. Percent hydration of pizza dough. Tjkoko, The answer to your question depends mostly on the type or style of pizza that you want to make.

Percent hydration of pizza dough

If you look at the matter of pizza dough hydration from 30,000 feet, the range of hydration values you will see can run from the mid-thirties percent to close to 100%. If you examine the individual styles, the answer becomes much clearer and easier to understand. For example, a NY style dough formulation typically has a hydration value of from about 58% to about 65% (see However, as a practical matter, in a commercial setting, a hydration of around 58% is quite common. An American style dough formulation, such as represented by a Papa John's or Domino's type of dough, can have a hydration of around 56-60%. Science of Bread: Bread Science 101.

From Chinese baozi to Armenian lavash, bread comes in thousands of forms.

Science of Bread: Bread Science 101

What do they have in common? On the most basic level, they all involve cooking a mixture of milled grains and water. Imagine a continuum of breads, ranging from the thinnest flatbreads to the fluffiest brioche. Some are amazingly simple: Matzoh, for example, is nothing more than flour and water, baked until crisp. Raised breads, on the other hand, involve the complex interactions between flour and the leaveners that give them their porous, tender quality. Leaveners come in two main forms: baking powder or soda and yeast. Baking powder or baking soda work quickly, relying on chemical reactions between acidic and alkaline compounds to produce the carbon dioxide necessary to inflate dough or batter (more on this later). Yeast, on the other hand, is a live, single-celled fungus.

But leavening agents would just be bubbling brews without something to contain them. The Bread Bakers Guild of America. Shipton Mill - Home of Organic Flour. BakeryBits - Artisan Bread Baking Equipment. Bread Matters. Bread-baking tools and resources for making and enjoying great bread. The Fresh Loaf. Sourdough Companion.