Here’s all the random information you never asked for. I find it easier to explain or show things in extra posts instead of cluttering up the recipe posts with the same infos again and again. Referring to older recipes is complicated, because I don’t remember if or when I explained stuff before.
I have a lot of posts already written or planned. They get rolled out fridays at 14:00 CET. If there’s a topic where the link isn’t working (yet), it’s because the corresponding post isn’t online yet. If you’re missing something specific, let me know and I see what I can do. Also, please note that not every keyword has its own post, some posts will cover a whole bunch of keywords at once. It’s just easier this way if you look for something specific.
adjusting recipes (ingredients)
adjusting recipes (timing)
cup measurements (and why I don’t use them)
favorite bread books
kamut / khorasan
lame de boulanger (scoring blade)
need or nice to have?
no knead method
tools (what’s necessary?)
water roux (tangzhong)
wooden baking frames (a very different kind of baking pan)
yeast (made from potatoes)