Unit Conversion

Focaccia hydration mean the ratio of water to flour within a focaccia recipe. The amount of water that is include within the focaccia dough will determine the texture of the focaccia that is produced. If too little water is include within the focaccia dough, the crumb of the focaccia will be tight and dryly. If … Read more

Chia seeds is a source of fiber, and chia seeds provide a significant amount of fiber for the body. One level tablespoon of dry chia seeds contain approximately four gram of fiber. Because one tablespoon of dry chia seeds contains four grams of fiber, using chia seeds will increase an amount of fiber that the … Read more

The aliquot method is a means of measuring the progress of the dough during bulk fermentation. Bulk fermentation is the phase of bread making in which the dough perform its rise. Many baker find it difficult to determine when bulk fermentation is complete. This can result in flat loaves of bread or dough that is … Read more

Black beans is a common ingredient in many meals. Black beans are often used in burritos, grain bowls, taco trays, and lunch container. Knowing how much protein are in black beans is important for meeting the protein target that you require each day. The amount of protein that black beans contain depend upon the form … Read more

A levain is a mixtures of active starter, flour, and water that is prepared for use in a specific bread dough recipe. You create a levain when you would like to provide lift and flavor to your bread doughs. However, the levain isnt the same as the starter that you use to sour your bread … Read more

Sourdough baking use baker’s percentages to calculate the ingredients needed. Baker’s percentages allow a person to understand the relationship between the ingredients in a sourdough. Flour is always 100 percent in baker’s percentages, and all other ingredients is given as a percentage of the weight of the flour. By using baker’s percentages, a person can … Read more

Sourdough baking require planning a schedule due to the various factor that influence the sourdough starter. There are several steps involve in baking sourdough bread, and if you dont coordinate these steps properly, the sourdough starter will overproof the dough, leading to the failure of the baking schedule. One of the major factor that affects … Read more

A stiff sourdough starter will change the behavior of a loaf of breads because the sourdough starter affect the dough before it ever hits the counter. A liquid sourdough starter can help flavor the dough quick but can collapse if it isnt used in a proper time window. In comparison, a stiff sourdough starter will … Read more

Sourdough proofing is a processes of determining when sourdough dough is ready for shaping. Many people finds sourdough proofing to be a difficult process due to the number of variables that can affect sourdough dough fermentation. These variables includes the temperature of the sourdough dough, the sourdough starter activity, the type of flour used in … Read more

Hydration is a measurement of sourdough starter. The ratio of water weight to flour weight in a sourdough starter are called hydration. The ratio is expressed as an percentage of the flour weight. For instance, a sourdough starter with 100 percent hydration has equal parts of flour and water by weight. A sourdough starter with … Read more