Category Archive: dough techniques & problems
Do you keep your starter in the fridge?
Dough Globe by the Foundry Mint Digital team
Sourdough baked in a tin – no need for proving baskets
Difference between good crumb and perfect crumb – Sourdough
Why protein amount in bread flour is irrelevant
Easy Way to Shape Tin Loaf – Twin High Tin
Killing a Loaf by 30 minutes
Sourdough Held for 36hrs to Acidify
The 36 hour Pouliche (Poolish, Sponge) and the Correct Spelling
A Forgotten Type of Poolish, Pouliche (Sponge) Loaf
A Levain and a Poolish hung out together
Scoring, Slashing Sourdough
What a Difference Too Much Moisture Makes
Oxidising Fresh Flour, Over-Oxidising & Over-Mixing Dough
Debra Wink & Pineapple Juice Sourdough Starter
The Broken Relationship Between Farmer, Miller & Baker
How To Kill Your Sourdough Loaf
Amaretto 2011 Using Amaretto Levain
Problems With Yeast Doughs
Dan & Chad’s Levain, UK & US
Proving Sourdough In Winter – Max’s Loaf
Slashing or Scoring Your Dough
Don’t Judge Sourdough by the Holes, Judge it by Mouthfeel
Sourdough Problems from My Beginnings
Life Cycle of a Sourdough Starter Part II
Life Cycle of a Sourdough Starter Part I
Bread Flour – Rye Flour and Rye Dough
Over Proving the Dough with Time
Difference in Crumb on 13hr Proving
Bagels: Sourdough, Yeast and Hybrids Part I
Why do 3 hour Sponge for a Yeast Loaf?
