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I make Lebanese hand pies, called fatayer, and am trying to incorporate some organic, freshly ground flour into the dough for flavor (http://www.farmergroundflour.com/). My new combination of flours is causing my dough to overproof in the fridge overnight and I’d love it if some more experienced bakers could help me hone my process. I have successfully used the overproofed
Over-proofing is often blamed for collapse in the oven. This is not always the case, as will be illustrated in this posting. A fully developed dough with good gas retention properties will not collapse in the oven, but will instead grow enormous in size. Baking this loaf was an experiment in extreme over-proofing, and an investigation into the causes of collapse in the
Q&A with Indianapolis pastry chef, baking instructor, and powerlifter Hattie McDaniel
Barnes County Historical Society Lecture Series is Back
While many have their Christmas-related family activities mapped out, a home-baker, Shelza has a plan to add to the Christmas fun