One of the most important things to think about when making bread is what hydration level you are using in any given formula. Hydration is defined as the total amount of water divided by the total amount of flour…
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Bread Education
Monthly Archives: January 2010
Finally Recognizing Differences in Flour
I have now used over 250 pounds of flour, and until today, I have never experienced any differences between the different flours that I have used. I started off using bulk “bread flour” from Rainbow Grocery, along with Gold Medal All Purpose flour when I was out of bread flour…
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Bagel Monday Weekly Review, 1/26/2010
Review notes from last Bagel Monday Weekly Review: Maggie still interested in helping out Ildiko is still helping with organizational structure and admin Bagel Monday was a success Bread Chart still needs work Bread trainings still need to be scheduled (database has been launched to keep track of trainees) Area of Focus Updates Bagel Monday [...]
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Bagel Monday Weekly Review, 1/18/2010
Meeting Notes In attendance: Maggie, Danny, Ildiko Introductions: Ildiko and Maggie are new to Bagel Monday meetings. Maggie is interested in helping out with baking and has some experience. She is interested in the community aspect of Sour Flour and has admin experience. Ildiko is currently helping Danny with organizational structure and admin. Brief overview [...]
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Plan
Much has happened since the last communication, so I will begin with an explanation of the above document. Although the map is not complete, it does encompass much of the strategy Sour Flour is pursuing. We can begin with the actual bread side of things, and that starts at Bagel Monday. Bagel Monday is one [...]
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