RE: Like a diamond.
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Will you be posting anything about your bread making? It's seems to simple but there's so many variable involved. When I make a nice batch, it feels and tastes so good, but unfortunately it doesn't happen all the time. Still learning after so many years
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I could. I don't really make much bread myself these days, but usually do the technical parts behind it. Experimental protocol, analysis, changes and of course testing the samples 🤣
If you need anymore testers, do let me know 😄
Lol, always!
If there's something in particular that you'd like to know about, let me know, and I'll try to make a post about it. But most is complicated as well - I live at 2,300m altitude, and that changes as lot. So does the quality of flour, water and such. But I could write about how exactly those factors change the dough. I have a book from Germany for recipes, but many of those just don't work like that here. So, I use it as inspiration and change the recipes according to my experiences.