What is Baker’s Percentage?

Why Baker’s Percentage?

The process of making bread, particularly sourdough, is a bit of an inexact science. There are many variables at play, including the type of flour you use, the temperature and humidity of your kitchen, and even the weather outside. As a result, bakers often give hydration percentages as a range rather than an exact number. … Read more

What is Potato Bread?

What is Potato Bread

Potato bread is made with potatoes, as you might have guessed. Potatoes are used in the dough in order to add moisture and flavor. The resulting bread is usually softer and more flavorful than bread made with wheat flour alone. Unfortunately, potato bread is not a suitable replacement for wheat bread for those on a … Read more

What is Lean Dough?

What is Lean Dough

What is Lean Dough? In baking, the term “lean dough” refers to a dough that contains a low amount of fat. These types of dough are typically used for items like crackers, pie crusts, and biscuits. The main characteristic that sets lean doughs apart from other types of dough is the fact that they contain … Read more

What is Enriched Dough?

What is Enriched Dough

Enriched dough is a type of dough that contains high levels of fat and sugar. It is often used to make sweet breads, such as brioche, and rich savory dishes, such as croissants. Enriched dough is made by adding fats, such as butter or eggs, and sugars, such as honey or molasses, to the flour. … Read more

Should I Use Purified Water For Making Bread?

Should I Use Purified Water For Making Bread?

When it comes to baking bread, many recipes call for purified or chlorine free water. But why? After all, history books don’t mention bottled water being around when early Egyptians were cranking out Pharaoh’s royal bread. So what’s the deal? It turns out that using purified or chlorine-free water is actually important for making a … Read more