What is the best dough temperature when baking bread? Which mixing technique gives the best results? George Eckrich shares his experience...[...]
Archive for the ‘Bread Baking Glossary’ Category
February 9th, 2010 - 3:59 am § in Bread Baking Glossary, Bread Making Tips
Bread Making Tips | Dough Temperatures | Mixing The Dough
February 8th, 2010 - 2:53 am § in Bread Baking Glossary, Featured
Bread Baking Glossary | Spelt | Durum | Kamut | Flour
What is spelt, durum, kamut? George Eckrich explains more nutritious wheat varieties...[...]
February 4th, 2010 - 2:51 am § in Bread Baking Glossary, Featured
Bread Baking Glossary | Winter Wheat | Summer Wheat | Red Wheat | White Wheat
What is the difference between winter wheat and summer wheat, red wheat and white wheat; what is white whole wheat flour? George Eckrich explains...[...]
February 2nd, 2010 - 1:44 am § in Bread Baking Glossary, Featured
Bread Baking Glossary | Dried Yeast | Salt
Yeast and salt are two of the primary ingredients when baking bread. George Eckrich explains their significance...[...]
January 25th, 2010 - 1:59 am § in Bread Baking Glossary, Featured
Bread Baking Glossary | Pate Fermente | Levain | Sourdough
George Eckrich explains the meanings of pate fermente, levain, and sourdough bread starters.[...]
January 18th, 2010 - 12:28 am § in Bread Baking Glossary
Bread Baking Glossary | Preferment | Poolish | Biga
George Eckrich explains the meaning of the most important bread baking terms.[...]