How big is a cup? Flour volume vs flour weight

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 […]

7 comments, Paul, November 13, 2009

Why Discard Starter: A Mathematical View.

You see this question pop up all the time in sourdough discussions: “Why do I have to discard? I hate the idea of throwing […]

8 comments, Paul, October 19, 2009

Sticky vs Tacky dough

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 […]

12 comments, Paul, October 10, 2009

Pâte Fermentée

Pâte Fermentée is a French term that refers to a dough that is made before the bulk of the main bread dough is put […]

8 comments, Paul, October 9, 2009

Home-made Pan Release recipe

Tired of having your baked goods stick to your pans? Are you frustrated with cakes, panned breads and cinnamon rolls ruined because they rip […]

12 comments, Paul, August 9, 2009