blog of tina brixen
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Bread No. 7 — Durum
For bread no. 7 I used Durum flour. Durum is the hardest kind of wheat and is high on protein and gluten, it is mainly used for Pizza and pasta making. Bread No. 7 350 ml medium warm water 100 g sourdough 1 350 g White flour 150 g Durum flour 10 g salt some cumin and Flax Seeds extra. cast-iron … Continue reading
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With bread No. 5 I went back to a foolproof solution for making high bread, with holes in. Tipo 00 flour, is according to the internet a lot of thing, and maybe just an Italian term for white(tipo00) or whole(Tipo0) flour, so I’m not going to say anything general. Here in Denmark, Tipo00 Italian flour … Continue reading
When I started expanding my bread baking a couple of years ago, I thought that the whole sourdough ting was really complicated and long process, something about keeping a living dough in a jar in the fridge and feeding it and stuff, probably didn’t help that when you start reading about sourdough, you quickly run … Continue reading
My first bread test is actually two as my friend needed some bread, for at cooking ting she was doing, I thought it at good reason to test one of the main baking issues, commercial yeast or sourdough. Bread no. 1 350 ml water cold 10 g Yeast 350 g standard organic white flour 150 g whole spelt flour … Continue reading