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13 November, 2009

How big is a cup? Flour volume vs flour weight

Comments : 7 Posted in : Techniques and Tips, Tools and Equipment on by : Paul
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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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19 October, 2009

Why Discard Starter: A Mathematical View.

Comments : 8 Posted in : Muttering to Myself, Starting with your starter, Techniques and Tips on by : Paul
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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
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9 October, 2009

Pâte Fermentée

Comments : 8 Posted in : Techniques and Tips, Yeast Breads on by : Paul
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Pâte Fermentée is one of the basic pre-ferments used in bread making and it refers to a dough that is made before the bulk of the main bread dough is put together and allowed to mature or ferment. OK, so how do you say it? The French word “pâte” means ‘dough’ and is pronounced “paw-tt”. “Fermentée” means fermented and
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