Category Archives for "Technical"

Sourdough Baking Techniques 3 – Assorted Baking Techniques

00100

This is the third and last post in a series where I put together some collections of Sourdough Baking Technique videos. This post will cover Assorted Baking Techniques.  I thought it would be a good idea to have a list of videos and resources  in one post so that you can bookmark it or share it with a new baker. However, one post would be too long, so I am breaking it up into three posts. Continue reading

Program the KD8000 Scale and Use the Baker’s Percent Key

KD 8000 Baker's Scale

I’ve been asked for quite a while to show how to turn off the “auto turn off” and also how to use the baker’s percent key for the KD8000. I made two videos because the one I was going to make was just too long, so I split it in two.

In this video I unbox the new scale and show you how to use it and some of it’s features. I also show  you how to program the “auto turn off”Continue reading

Baking Equipment – Pan Sizes – Dough Trough

cambro

 

I’ve had a lot of people asking me about my dough trough I use in my videos. I kept telling people they are 1/4 size Cambro Translucent  food pans with lid (it’s what they were called when I purchased them, only it may have been wrong). I gave out links but then there seemed to be a problem. Some professional sites were calling a quarter sized pan a half size instead. Sooooo I decided to do a bit of research on that because I have worked in bakeries and I know what a full size, half size and quarter size pan looks like. A full size pan in bakery terms is a large pan that bakeries use in their large ovens.Continue reading

Autolyse – Rest and Go to Work

autolyse
Autolyse – Rest and Go to Work


Autolyse (Auto-Leese) is a term used in baking that refers to a simple method which improves the flavor and quality of bread. Essentially, the flour and water in the formula are mixed together and left to rest. The dough might be resting but the microorganisms are going to work.

Continue reading

Hand Crafted Wooden Lame – Shop

 

Hand Crafted Wooden Lame – Store

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I am Wyllis Greenway, Teresa’s son. I originally designed these lames because I love to work with wood. Most bread slashers you could get were either made of plastic or metal. I thought that a lame should invite the same sense of warmth and character into a kitchen that a loaf of freshly baked bread does, which is why I decided to use richly colored woods and compliment them with shimmery brass hardware.Continue reading

Kneading Conference West 2012 Part I

MC, Teresa (me) and Breadsong photo by Douglas McLaughlin

Kneading Conference West (Sept 13, 14 and 15) 2012 was a terrific success. I had the privilege of attending for the second year in a row and I am really glad I did. The Kneading Conference  is held in the beautiful Skagit Valley in Mt Vernon, Wa atContinue reading