Why Use Freshly Ground Flour?
Article by Mark Gunderman – All rights reserved worldwide 2019 (In our Facebook group, Perfect Sourdough, Mark Gunderman answered the question: “Why purchase a home…
Article by Mark Gunderman – All rights reserved worldwide 2019 (In our Facebook group, Perfect Sourdough, Mark Gunderman answered the question: “Why purchase a home…
Salt is an important ingredient in bread baking. It’s a tool in the hands of savvy bakers which can be used in many ways. Once…
The ash content of flour is an interesting subject for bakers. The ash content of flour refers to the mineral content which is measured by…
The above image is not the calculator it is just a photo of what it looks like. Robert King has put together an online dough…
What Does Hydration Mean – in Baking Terms? (This is an excerpt from my Sourdough Bread Baking 101 course) Teresa L Greenway Northwest Sourdough –…
Let’s talk about…. Photo above is formula for Onion Cheese Batter Bread BAKER’S PERCENT Baker’s percent can be a difficult concept for those who are…
Starter Hydration Conversions How to convert a 100% starter to a 166% starter Most of the formulas in my books, “Discovering Sourdough,” are based off…
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