NY-style bagels are different from regular bread — lower hydration, strong gluten development, and a boil before baking. This post explains what makes them work, how fresh milled flour changes the process, and the key things that help you get chewy, authentic results.
These are mixed a very long time on purpose to give the right texture. They also do the 1st rise (fermentation) for a longer time to develop...
This type of bread never stood out to me as amazing. I’d had it before, usually sliced in half with some sandwiches toasted on it. But the b...
Let's cover the details of my flour hydration test today, how I decided when to stop adding more water, and what my observations meant. Finally, we will mix up a batch of sourdough bread with the end results of the experiment so nothing is wasted.
This beginner fresh-milled bread dough uses higher hydration and a quick no-wait yudane to prevent dry, crumbly loaves and make whole-grain baking approachable.
I walk you through making sourdough start to finish with BOTH stiff starter and liquid starter. No Mixer - No Problem! I show techniques for that as well.
What is bread, and what's the difference between sourdough and other breads? Is it worth the hassle? I used to think no, and I was wrong! Find out why.
A beautiful balance of ginger and sweet thanks to dates, coconut butter and spices.
I don't know about you, but sometimes the idea of measuring all the ingredients to make pancakes or waffles SEEMS like a lot. Too much...
When I fell into this fresh milled journey, we were eating limited quantities of Einkhorn bread. I’d read Carla Bartolucci’s book Eink...
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