The Plan Down at the restaurant, my dough of choice, is of course, sourdough. Everyday, I’ll take a portion of sourdough starter, and mix that in with my flour and water to make the pizza dough. Simple enough. Usually, I’ll use around 4% by weight of flour of starter. That is for every 10kg of …
Our daily brioche Pain bénit, the blessed bread. For the last 400 years, France has been at war. No, not with Germans, and no, not even themselves, but with butter. Yes, butter. Brioche, that soft, pillow miracle, was originally a holly bread. Up until a 17th century clergyman got a hold of the butter that …
Food manufacturers…they’re a secretive bunch, and for good reason. The world wouldn’t be the same if the 11 Original Herbs and Spices were printed out as nutritional information for the world to see. Even then, reverse engineering Tunnock’s Teacakes was hard work! Given that all I had to go on was this: Indeed, these food manufacturers …
Is it possible to create a sourdough, using only oats? Below is a full laboratory report of the experiment. Highlighting the results, methodology and the science behind it all. Abstract A 50%hydration wheat based sourdough starter was refreshed with oats and water over a four day period. The aim was to establish a stable …