Main Archives About kitchenMage My Cookbook Shop Connect:    RSS icon   email icon   twitter icon   Pinterest icon   flickr icon   kitchenMage's Recipes @Feastie

« ...but i digress | Main | Sleepover Steel-cut Oats Recipe »

Adapting bread recipes for cold, slow fermentation

I realize this outs me as a huge bread geek (as if A Year in Bread hadn't already) but I found the coolest little formula today. It's a quick way to convert the quantity of yeast in a regular bread recipe to make it using a longer, slower rising process.

Being a huge fan of bread that spends its first night in the refrigerator, I am probably inordinately excited by this - and no doubt everyone else already knew this bit of math - but I just had to share.

Not here.

There: Adapting Bread Recipes for a Cold Rise.

Comment Policy

Hello! Thanks for stopping by. I love good conversations and some great ones take place here in comments. Whether it's an opinion a deep topic or simply a tweak you made to a recipe, we all learn more when additional voices join in.

Comments are moderated for spam so your comment will not appear immediately. Beyond that, however, my policy is to allow open, honest, uncensored feedback and conversation. (You may have no idea how rare this is. I didn't either...) I trust my readers to behave reasonably, they seldom let me down.

Please join in the discussion.

Comments

TrackBack

TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00d8341c90b053ef0112790d709328a4

Listed below are links to weblogs that reference Adapting bread recipes for cold, slow fermentation:

I also write at:

Popular Posts

I also write at:

Copyright
All content on this site is © Beth Sheresh (2005-2012). Please play nice and don't take things that aren't yours.
See something you like and want to use? Drop me a note, kitchenMage(at)gmail(dot)com. I'm pretty agreeable when people ask.
Related Posts with Thumbnails Related Posts with Thumbnails