My bread baking career started as a child, hand kneading with my grandmother. Her tasty, wholesome bread was famous not least for it’s heavy and satisfying crumb but also for the way she would butter the end of the loaf, then hold the loaf vertically to carve the buttered slice off. Weird. In recent years… Continue reading Twisty Test Kitchen: Mixing dough in the Ankarsrum Assistent
Category: Test Kitchen
Twisty Test Kitchen: Three flours, three starters
Head to head with Strong Flour, Strong Wholemeal and Rye. How do they stack as sourdough starters?
Twisty Test Kitchen: Sourdough Baking Methods
Around the interwebs, you will find much advice on how to achieve that glorious explosive oven spring we all crave. One thing they all have in common is very simple advice. Use steam! Yup, steam is the magic ingredient mentioned in every recipe. The ways to add steam to you oven include: Bake inside a… Continue reading Twisty Test Kitchen: Sourdough Baking Methods
Twisty Test Kitchen: The Approachable Loaf Variations
In my original attempt at this Community Bake, I modified a recipe from another blogger, Michael Wilson. His recipe was written in Baker’s Percentages, and had no method attached. So I kind of made it up, and you can find the recipe and results in Part One. In the original recipe, it called for Italian… Continue reading Twisty Test Kitchen: The Approachable Loaf Variations
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