Full Proof Baking News Today : Breaking News, Live Updates & Top Stories | Vimarsana

Experts share their expertise in crafting the perfect sourdough – a delightful blend of art, science and community love.

The UK Government backs the Superloaf entrepreneur to help tackle obesity problem; Equii expands its portfolio to allow consumers to have ‘the best of both worlds’; Sourhouse encourages home bakers ‘to sourdough’; Real Bread Campaign wants to put some sourdough myths to bed; and Warburtons enlists Samuel L Jackson.

This first time I tried making one of these I used Full Proof Baking’s Kristen’s formula. It was great, but I had some technical issues related with shaping and transferring the dough from the countertop into the pan. This time I thought I’d try a different one, Maurizio’s The Perfect Loaf formula. Some of the minor changes I made are in brackets.This recipe is for 11”x17”

Durum is something I've wanted to try for a while. The color of the loaves you usually see in pictures is so intense and the flour in itself is not that common, which also makes it fascinating.There is a recipe for durum bread in Jeffrey Hamelman's book (you all know and love), which is 90% durum and 10% bread flour at 80% hydration. 80% sounded intimidating, so I made a

200 g freshly milled wholegrain Durum flour  50 g freshly ground flax seeds 700 g water 30 g yogurt Extra wholegrain and unbleached flour of your choice for feeding the levain   The day before: 1. Take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g of wholegrain flour. Place in a warm spot for about 8 hours.    The night before: 1. Mill the grains if you are using durum berries. Otherwise use the freshest wholegrain durum flour that you can find (freshly milled flour does make an incredible difference in flavor). Place the required amount of flour in a tub. Grind th...