by Manel Porcar | Aug 27, 2020 | Making bread
Gallery of errors. The seven most common failures when making sourdest bread Manel Porcar Soy microbiólogo y panadero aficionado. He trabajado en varios laboratorios de España (Valencia, Pamplona), EE. UU. (Universidad de Berkeley) y Francia (Institut Pasteur). Dirijo...
by Manel Porcar | Aug 26, 2020 | Making bread
In the oven! Ten tips for baking good sourd dough bread Manel Porcar Soy microbiólogo y panadero aficionado. He trabajado en varios laboratorios de España (Valencia, Pamplona), EE. UU. (Universidad de Berkeley) y Francia (Institut Pasteur). Dirijo el grupo de...
by Manel Porcar | Aug 26, 2020 | Making bread, Making bread
The Bread Hairdresser Manel Porcar Soy microbiólogo y panadero aficionado. He trabajado en varios laboratorios de España (Valencia, Pamplona), EE. UU. (Universidad de Berkeley) y Francia (Institut Pasteur). Dirijo el grupo de Biotecnología del I2SysBio, un centro...
by Manel Porcar | Aug 26, 2020 | Making bread
Formed and second fermentation Manel Porcar Soy microbiólogo y panadero aficionado. He trabajado en varios laboratorios de España (Valencia, Pamplona), EE. UU. (Universidad de Berkeley) y Francia (Institut Pasteur). Dirijo el grupo de Biotecnología del I2SysBio, un...
by Manel Porcar | Aug 26, 2020 | Making bread
First fermentation: where the taste is born You’ve already kneaded (or at least mixed your mater dough with the flour of your choice, water and salt) and now play the first fermentation. Even if you’re not an expert baker, you’ve probably...
by Manel Porcar | Aug 26, 2020 | Making bread
The homemade baker’s best friend is the French kneading As we saw in the Previous entry,kneading is but a set of techniques that allow the correct development of gluten, which will result in a dough of fluffy bread, which rises in the oven, greña well (i.e....
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