Cynthia’s Cranberry and Almond Sourdough
At the end of March, Cynthia Winward, a baker near us at Riverside Lodge in Provo, shared a bread...
Read MorePosted by Cynthia | Apr 10, 2020 | Holiday Bread, Recipes, Trending |
At the end of March, Cynthia Winward, a baker near us at Riverside Lodge in Provo, shared a bread...
Read MorePosted by Darryl Alder | Apr 8, 2020 | Science, Tips and Tricks |
Autolyse is a French baking term that refers to flour hydration with a liquid before adding leavening and salt and is believed to improve flavor. The main reason for the autolyse is to reduce mixing time, improve flavor, and increase a dough’s extensibility so that it can stretch out without tearing.
Read MorePosted by Darryl Alder | Apr 6, 2020 | Tools and Equipment |
This is part 2 of “Sourdough Tools of the Trade” listing some of my favorite equipment that you may enjoy adding as you go deeper into the adventures of sourdough
Read MorePosted by Darryl Alder | Apr 4, 2020 | Recipes, Trending |
Taking the #Sourdough Challenge into its fourth week I am happy for my bread-making hobby. I think...
Read MorePosted by Darryl Alder | Apr 2, 2020 | Recipes |
Every evening lately, I have wanted mom’s peanut butter cookies. Sadly I never learned her...
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