7
votes
5answers
2k views

Techniques for making sourdough starter in cold/altitude

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 ...
2
votes
1answer
313 views

Does using a sponge in a brioche make a difference?

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...)?
6
votes
1answer
975 views

What is the difference between a poolish and a biga?

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 ...
7
votes
2answers
2k views

What happens during a cold fermentation that makes bread taste so good?

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 ...
8
votes
1answer
642 views

Uses for Old bread dough

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 ...