BreadCrumbs

For ease of reference I am listing on this page tiny pieces of information that would get lost on the blog otherwise. I am looking for a more technology-savvy way to present them. If you know of any WordPress plugin that might work, please let me know and I’ll take a look. Thanks!

Flour

• Bread flour: what to look for 
• Enzymatic activity
• Protein content
• Ash content
• Dave Miller on milling

Levain (natural starter)

• Where do the aromas come from? What are the health benefits? 
• A quick recap

Commercial yeast

(contents to be added)

 Mixing

• Friction factor and autolyse
• How to calculate the friction factor for your mixer

Fermentation

• Your guide to preferments (by Didier Rosada)
• Of Bread and Herons: a rye bread story
• Mass effect
• Musings
• Pondering preferments
• More on preferments
• How to obtain the desired dough temperature (DDT)

Bread Science

• Ever wondered how come bread dries out?
• No-Knead Bread

Bakers’ Talk

• Chad Robertson’s Tartine Book No 3: a book event
• Peter Reinhart on bread

Bread Terminology

• BreadSpeak

Bread Fun

• How to make 2,000 year-old bread
• Bread in a box
• A slot machine for baguettes: only in France!
• Doesn’t this take the cake?
• Bread sculpture (SFBI, 2009)
• Baguettes win in Colebrook, New Hampshire