Фазы созревания закваски
From the moment of refreshing the wheat, rye or other sourdough to its maturation, the sourdough goes through different stages, knowing which, you can learn to understand which sourdough and at what stage is best to use for the intended bread. For donations in support of the channel: SBER 4276 3801 4536 4688 TINKOFF 5536 9138 8010 1098 E-mail [email protected] Find and choose my online courses on baking bread here: www.breadandbread.ru
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Хлебное сольфеджио #6.0. Густая ржаная закваска.
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Про квас. На что обратить внимание.
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Хлебное сольфеджио #4.0 Ржаные закваски. Мезофилка и КМКЗ
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Домашний пшеничный суточного брожения.
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Финский (100% ржаной) хлеб на закваске.
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«Хлеб всему голова». Лекция Елены Михеечевой
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Левито Мадре на ЧК Сольфеджио 7 0
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Хлебное сольфеджио #6.2. Густая ржаная закваска. Окончание. Выпечка хлеба.
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Konstantin Kapran on the sourdough starter of his bakery
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Сергей Кириллов | О промышленном хлебопечении, авторских рецептурах и рыночных трендах | Часть 2.
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Bread solfeggio #5.3. Rye sourdoughs.
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Bread Solfeggio #6.1. Thick Rye Sourdough. Continued. Days 2, 3, and 4 of Withdrawal
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Insufficient leavening power in the sourdough? These feeding ratios change everything.
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Rye bread.
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Дружба с закваской! как кормить, как хранить! мой способ!
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Bread Solfeggio #4.1 Rye Starters. Mesophilic and KMKZ. Continuation.
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DARK MAGIC OF RYE BREAD Cold fermentation of rye bread varieties.
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ABOUT STARTER CULTURES AND THE REFRIGERATOR: how to store? when to put it in the refrigerator?
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How to Refresh a Sourdough Starter from the Refrigerator. Sourdough at its Peak
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