does it matter which flour you preferment? what is the difference?
Published 1 year ago • 30K plays • Length 8:01Download video MP4
Download video MP3
Similar videos
-
12:51
long bulk fermentation vs preferment | what is the difference?
-
8:02
cold ferment vs pre-ferment i which is better?
-
10:40
yeasted preferments compared | biga, poolish, pâte fermentée, sponge | which one is best?
-
8:01
sourdough starter and leaven explained | are they the same thing?
-
17:02
yeasted preferments explained | poolish, biga, sponge, pâte fermentée
-
10:13
how to convert any bread recipe to preferment | principles of baking
-
8:02
sourdough vs poolish bread
-
5:43
throw the dough into boiling water and the result will surprise you!
-
8:03
say goodbye to sticky dough: the secret to perfect high hydration bread revealed!
-
3:33
sourdough and poolish - what are the differences?
-
0:38
bake your own bread with 4 ingredients only!
-
8:01
which is the best slow fermentation method? cold vs room temperature compared
-
8:09
sourdough starter vs commercial yeast | can you get comparable results?
-
3:01
expert's guide to flour types
-
24:25
what kind of flour makes the best bread? i tried them all!
-
5:58
is it worth adding a pre-ferment when cold fermenting bread dough?
-
8:55
preferment basics: poolish | bread science with seraphine lishe
-
1:34
why does bread dough need to rise twice?
-
8:48
improving the basic white bread | how to use a preferment (biga)
-
16:26
preferment, the science | how and when to use it
-
2:06
over fermented dough - the signs and consequences for your sourdough
-
8:28
what should you cover your bread dough with? cloth, plastic wrap, nothing?