I wanted to start a page for great sourdough and baking resource links. I’ve been saving links as I find great ones and have decided to post them here. So comment with your favorite links and we can grow this page.
http://www.pfmills.com/filebin/pdf/technical_informational_booklet_v1-opt.pdf Good baking information.
http://www.bakeinfo.co.nz/Facts/Gluten About Gluten and it’s properties.
http://www.scielo.br/pdf/bjps/v49n2/05.pdf Influence of Fermentation on dough.
http://breadcalc.com/ A dough hydration/formula calculator by Robert King
http://www.thefreshloaf.com/node/10375/lactic-acid-fermentation-sourdough Acid formation in dough = flavor.
http://healthyeating.sfgate.com/enzymes-figs-1097.html Enzymes in some foods will metabolize/break down gluten.
http://www.cechk.com/media/faq/Microsoft_Word_-_Proofing_Guidelines_CECWeb00000.pdf This is not specific to wild yeast.
http://www.theartisan.net/temperature_control_baking_1.htm Temperature control for dough
http://www.bakemag.com/Trends/Bread%20Winners/The%20science%20of%20fermentation.aspx interesting guide on dough fermentation.
http://maxwellsci.com/print/ajfst/v5-84-89.pdf The effects of salt on dough.
http://www.bbga.org/files/bbga.19.2.techarticle.pdf About mixing dough BBGA
http://www.sourdough.co.uk/autolyse-explained/ Autolyse explained Vanessa Kimbell
http://www.thebakerynetwork.com/baking-science Baking Science.
http://www.wildyeastblog.com/bakers-percentage-1/ Baker’s percent by Susan of Wild Yeast
http://www.theartisan.net/temperature_control_baking_1.htm Temperature control of dough.
http://artisanbreadbaking.com/problems/ Troubleshooting bread problems.
http://www.chewswise.com/chews/2015/2/7/tips-ddt-and-bread-thats-desired-dough-temperature Article by Sam Fromartz on DDT (desired dough temperature).
Links to my two baking course (shameless plug):http://www.northwestsourdough.com/discover/?page_id=4501