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  • Sourdough Microbiomes and Bread Flavor

    Experimentation on how different sourdough starters can affect the appearance and flavor of sourdough bread.

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  • Freezing Sourdough Bread Dough

    An exploration into the viability of freezing sourdough leavened bread dough at various stages in the process of making bread.

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  • Beeswax Bread Bag

    Storing, Freezing, and Mailing Bread

    Some basic ideas and guidelines on how to store home baked bread, along with a few practical tips on mailing bread.

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  • Experimenting with Different Flours in Sourdough Starter

    An experiment with sourdough starters made with three different types of flour shows differences in proofing times, crumb and oven spring, and flavor in the resulting loaves.

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  • How to make a Gluten Free Sourdough Starter

    How to create and maintain your own gluten free sourdough starter.

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  • Newbie’s Guide to Flour for Bread Baking

    Understanding the differences between the various types of flour that are used to bake bread can mean the difference between an airy, lofty loaf of bread and a dense, un-risen “frisbee”.

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  • Gluten Development for Artisan Bread

    Dough with gluten development can hold more and bigger air bubbles without them popping and collapsing. It can be easier to shape and have more oven spring, and gluten development can result in a more chewy and pliable crumb.

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  • How to Shape Dough

    Five videos showing how to shape boules, bâtards, oblong loaves, baguettes, and sandwich loaves.

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  • Bread Baking and Flour Substitution Tips

    A lot of people are baking sourdough bread for the first time because of Covid-19 stay-at-home orders. Meanwhile, near-empty baking aisles in grocery stores are giving new and experienced bakers alike the challenge of substituting different flours into recipes they want to follow. Here are some tips and tricks for new and not-so-new bread bakers.

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  • How to Score Bread

    Decorative scoring of your artisan bread can really enhance its appearance and make a loaf look and feel special. We’ve compiled some scoring tips and tricks along with video demonstrations.

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  • Experimenting with Refrigerated Final Proofing

    What are the effects of extending the length of your final proof by putting your dough in the refrigerator? We do some experiments with 18 and 40 hour refrigerated final proofs and present the results here.

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  • How To Sprout Grains

    Sprouting grains and legumes increases the availability of nutrients, and may make them more digestible. It’s surprisingly easy, takes at most a few days (often less) and doesn’t require specialized tools.

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  • Challenging Sourdough Starter Convention

    We evaluate whether the robust, often complex, sourdough starter refreshing protocol of most home bakers actually results in a better loaf of bread than using a small amount of cold, essentially neglected starter.

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  • How to Bake a Weekday Sourdough Bread

    A set of tips and ideas for making fresh-baked sourdough bread a part of any (or every) weekday.

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  • Experiments with Laminating Lean Dough

    Laminating is a method of gluten development, like stretching and folding, coil folding, hand-kneading, slapping and folding, Rubaud mixing, and stand-mixer mixing.

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  • Demystifying Sourdough Bread Baking

    One baker’s attempt to take some of the mystery out of sourdough bread baking.

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  • Pull-Apart Dinner Rolls

    Eric’s Easy Bake – Episode 4

    Soft Pull-Apart Dinner Rolls. Hamburger & Hotdog Buns Too! Enriched dough is a wondrous thing. There’s so much good that can come from it. Here are a couple of examples with far reaching benefits for humanity.

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  • Sandwich Bread

    Eric’s Easy Bake Series – Episode 3

    Sometimes a crusty artisan loaf with big holes doesn’t quite cut it. For sandwiches, a bread that’s light and tender, easy to chew, flavorful but not overpowering, kid friendly yet wholesome is often the way to go. This bread is it.

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  • Eric’s Easy Bake Series – Episode 2

    Here’s a technique for basic bread that should appeal to a wide range of tastes. It’s pretty great by itself yet flexible enough to take in a few directions. With minimal hands on practice you’ll quickly get to know how much or how little flour to add to achieve your desired outcome.

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  • Eric’s Easy Bake Series – Episode 1

    My easy bake series attempts to distill bread baking to its bare essentials and focus on what I think is all you really need to know to make good bread for you and your family.

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  • Campfire Bread

    How we spent a summer vacation

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  • Baking Bread in a Big Green Egg

    A couple years ago I talked about my experience with baking bread in an outdoor grill. One solution to baking yourself out of your own home during the hot summer months. Recently, Breadtopia reader Marianne Preston posted a photo of her success using a Big Green Egg to accomplish the same thing. Since the bread …

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  • It’s Bread Baking Season

    Mark Liptak, who has graciously shared with us on prior occasions, sent in an email the other day appropriately titled “Back At It”. “It” being bread baking, of course. Mark’s got some great tips for handling his no knead bread dough with some excellent photos. Good stuff! In his words… Now that we’re back into …

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  • Increasing Your No Knead Recipes

    Increasing the size of your loaves

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