bread making resources
This is one part of a number of posts I have about bread making. This particular one is a compilation of resources I’ve used to learn and even go back to as I do my own baking. I think I may even go so far as to break things up into categories, and… for now, videos will be embedded where possible. This post will get updated as needed, so check back once in awhile.
(last updated: October 14, 2021)
What’s the difference between active dry yeast and instant yeast? A quick primer on these two kinds of yeast and how to best use them.
One Formula to Rule Them All – With my usual no-knead bread, I measure by volume because it’s much quicker (in part because i have the basics memorized), and no-knead bread is much more forgiving. But in testing out using a starter, I’ve also learned about baking ratios and how they apply to bread baking.
On a similar vein, if you want to store a starter for long-term, you can freeze it. This tutorial is about Freezing/Reviving Amish Friendship Bread, but follow the same general procedure, but if you do not normally use sugar in your feeding, don’t do so here either.
different flours and some basic troubleshooting of starter issues.
Your Amish Friendship Bread Starter Needs a Name – It’s a bit of a bakers tradition to name your starter, this talks about that a bit, and the site overall is a pretty good resource.
Sourdough or Levain? Debunking the Myths and Mysteries of Harnessing Wild Yeast – I just found this article, and it is a nice read for those still a bit shy about trying a starter. There’s handy info towards the end on adapting dry yeast recipes to use with a starter.
