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.
A
adjusting recipes (ingredients)
adjusting recipes (timing)
ancient grains
B
baker’s couche
baker’s percentages
baking steels
bannetons
barley
binkel wheat
books
bread knives
bread pans
bread storage
C
chiemut
citric acid
cold proof
cup measurements (and why I don’t use them)
E
einkorn
elevation
emmer
enzymes
F
favorite bread books
flour sifters
flour storage
G
gluten (strengthening)
grains and their baking properties
grain mills
grain storage
H
honey
hydration
I
J
K
kamut / khorasan
knives
L
lame de boulanger (scoring blade)
M
malt powder
N
need or nice to have?
no knead method
O
oat
oils
P
pans
peak activity (sourdough)
pizza stones
proofing box
Q
R
rye
S
salt
scalders
scoring bread (tools and timing)
shaping baguettes
sifting homemilled flour
soakers
spelt
steam baking
storage (baked bread)
storage (grains and flours)
stretch and fold
sugar
T
tangzhong
temperature management
tools (what’s necessary?)
U
V
vinegar
W
water roux (tangzhong)
wheat
wooden baking frames (a very different kind of baking pan)
X
Y
yeast (commercial)
yeast (made from potatoes)
Z
Sourdough and Heavy Metal 