How much does a cup of flour weigh?
Here’s a question that seems to pop up on a fairly regular basis in the bread forums. Someone sees a recipe that requires 3.5 cups of flour, or one that looks for 368g of flour. Either way, they’re used to the other method of measuring and they run [...]

You see this question pop up all the time in sourdough discussions:
“Why do I have to discard? I hate the idea of throwing anything away. Can’t I just keep feeding the starter?”
Although reducing the waste we produce as a species is a good thing, there are times when it’s actually more logical to NOT do [...]

For those who wonder how you can tell the difference between those two states of your dough, here’s a simple explanation with visuals that should clarify the differences.

Pâte Fermentée is a French term that refers to a dough that is made before the bulk of the main bread dough is put together and allowed to mature or ‘ferment‘.
By preparing a portion ahead of time, it can be allowed to ferment overnight (or however long) in a cool space (slowing yeast activity)  where [...]

Tired of having your baked goods stick to your pans? Are you frustrated with cakes, panned breads and cinnamon rolls ruined because they rip out, leaving half of it glued to the bottom of your loaf pan? Then this is the solution just for you!
And no, there’s NOTHING being sold here! Billy Mays is not [...]