Whole Foods Plant Based Recipes
This issue arose when making Pain de compagne. Pain de campagne (French country bread) is a rustic loaf known for its crisp crust and tender, open crumb. Traditionally made with bread flour, many bakers wonder: Can you substitute Canadian all-purpose flour (APF) and still get great results? The short answer? Yes! But there are a …
IntroductionPain de Campagne, or French country bread, is known for its rustic crust and tender crumb. Traditionally, it’s baked in a Dutch oven to trap steam, but what if you don’t have one? No problem! With a baking steel (or stone) and a cast iron skillet, you can achieve the same crispy, golden results. Use …
There’s something magical about watching a scored loaf bloom in the oven—those beautiful cracks and ridges that transform a pale dough ball into a rustic masterpiece. But if you’ve ever had a loaf burst in the wrong place or spread sideways instead of up, you know that scoring is more than just decoration. Today, we’re …
Received some Canadian Robin Hood All Purpose Flour. I didn’t want to buy bread flour, but heard that Canadian All Purpose Flour. Canadian All Purpose flour has a higher protein content (~12-13%) compared to most US all-purpose flours, making it great for artisan bread! Some Reports No need for bread flour—just stretch, fold, and let …
So, you want to bake beautiful, crusty sourdough bread, but you don’t own a Dutch oven? No problem! While Dutch ovens are fantastic for trapping steam and heat, there are plenty of other ways to achieve that perfect, crackly crust and airy crumb. Usually when I started learning about something I will usually try to …
There’s nothing sweeter than little hands learning the rhythm of sourdough! 💛✨ Teaching kids to feed a starter (or build a levain) is a fun way to introduce science, patience, and the magic of fermentation. Here’s how we do it:🔹 “It’s like feeding a pet!” – Kids love watching the starter bubble up after a …
Roughly use 25 grams of sourdough starter, feed it 50 grams of whole wheat flour and 50 grams of room temperature water the night before baking. If you haven’t already, feed your sourdough starter 4-12 hours before you begin making the bread. Make sure the starter is at its peak, active and bubbly. Using a …
Build or revive a small starter by accident. I was making a loaf of sourdough and essentially used up all of starter. I measured the weight of the jar compared to an empty one and there was difference of 2 grams of scrapings remaining. I took a more conservative route as to not overwhelm the …
The primary purpose of scoring sourdough bread is to control expansion during baking, but it also affects aesthetics and texture. Here’s a detailed breakdown: 1. Controls Oven Spring (Expansion) 2. Creates an “Ear” (Optional but Desirable) 3. Improves Crust Texture 4. Aesthetic Appeal Bonus: When to Skip Scoring? Pro Tip: Cold dough (post-fridge retard) is …
Rye flour is overflowing with nutrients that serve as food for the wild yeast and bacteria in your sourdough starter. Feeding rye flour to your sourdough starter offers several unique benefits that can supercharge its activity, flavor, and resilience. Here’s why many bakers swear by it: 1. Faster Fermentation & Stronger Rise 2. Robust Microbial …