Before you bake you need to plan. It is perhaps the most important step of all. Timings and temperatures are key to getting the loaf you want.
One of the very first things that makes what we do here at the school unique is that we get our club members & Students to plan their bakes and analyse them. You need to do this when you first start baking and then analyse the results. These forms give you a structure and the tools you need to analyse the results and adapt your timings and formula to make any adjustments.
The forums and social media are littered with complaints about sourdough recipes not working, because whilst recipes are subject to interpretation, sourdough is not. It is unforgiving, and variables between ambient temperature and enzyme activity of flour are two of the key reasons that so many...
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