Baking your own bread — rules!

Thanks, gocomics.org

Bread bakers can disagree even when they’re on the same side. I never add sugar to my “poolish” or the completed recipe…flour, water, yeast, a little salt. Which I generally age in the fridge 2-5 days before shaping, rising and baking. BTW, the dough in my household – ready to shape and bake – is called “Jabba”.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.