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2 December, 2011

All Flours Are Not Equal

All Flours Are Not Equal
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What would happen if you ran out of bread flour but still wanted to make bread? Or the store had an awesome sale on cake flour which you were tempted to use instead? Flour is basically just flour, after all, no? There’s not much difference between Pastry and All Purpose, besides a bit more protein,
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4 September, 2011

Liquid vs Stiff Starter: Do I need both?

Liquid vs Stiff Starter: Do I need both?
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Which type of starter will be most beneficial? The question of stiff vs liquid starter has recently been bought up here on Yumarama and since it was discussed over on Mellow Bakers previously previously, I thought it wouldn’t hurt to carry that conversation across to the blog as well. Someone recently asked what the point was between
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23 January, 2011

Reviving Dried Sourdough Starter

Reviving Dried Sourdough Starter
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In a continuation of the “How To” on drying an active starter previously posted here, we’ll look at the steps to revive that starter. A few people have asked how this is done or how long it takes to get a dried starter back to active duty. So let’s get going and you’ll see it
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15 June, 2010

Dry Your Starter: Simple Insurance

Comments: 10
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There you are, going along making another batch of tasty sourdough bread, everything’s going peachy, the dough is in the oven baking, making the kitchen smell heavenly, the loaves are a lovely golden brown and only a few minutes before it’s time to pull them out to cool, when you suddenly realize… O! M!! G!!!
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13 November, 2009

How big is a cup? Flour volume vs flour weight

Comments: 7
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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
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