Posts tagged with: baker’s math

Right up front, there is something you need to know: I think these rolls are way more work than they are worth. (more…)

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So far, I’ve made a lot of enriched bread. Last week was a bit of an intro to more bare-bones bread, but we all saw how that turned out.

Today is for ciabatta. I love ciabatta. Have you tried ciabatta? Well, now you have to try it. I really wanted to show off  today because there have been a couple semi-flubs in a row, so here’s me. Flaunting. (more…)

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First things first: Go to the page Toolkit and read about digital scales because I’m going to be talking about ingredients in terms of weight here.

Now that we’ve got that out of the way, I want to talk about baker’s percentage. If you hate math and numbers, maybe you can learn to accept these because they will definitely improve your baking probably. (more…)

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