I want to try my hand at making sourdough starter but live in high altitude and cold weather. I'm not sure if the altitude is an issue but I don't think my house is warm enough on its own to allow a ...
I want to make brioche and have seen several recipes. Some use a sponge and some don't. Is there a difference in the end product (flavour, texture, look...)?
Both poolish and biga are pre-ferments. Poolish is a French name, biga an Italian term. What other differences are there between the two? Just to give some direction: are there differences in making ...
Many techniques for bread highlight a long cold fermentation. I've read that this gives enzymes more time to work and it contributes to a more 'complex' flavor. What do the enzymes do and why don't ...
I found some old bread dough that I had left, sealed in tupperware, in my fridge. It has a powerful fermented smell, but doesn't appear to be moldy or otherwise bad. Is there any use for this ...