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Felila posted a link to an article in the Washington Post newspaper on baking with a newly developed flour, Kernza. During the summer I visited with a friend in Vermont who was gifted a small bag of Kernza flour, apparently promotional as the one pound bag has no markings on it other than the Land Institute logo and "Kernza Perennial Grain Flour". Not even the weight of the ....
Hello..I have been having this strange problem with croissants...they tear and misshape while proofing. My croissants have turned good only twice in the last 50 days! I make a small batch every single day and now I have no clue what is happening and hence the SOS. ....
May 13, 2021 - 8:34am alfanso WW Baguettes w/75% mixed flour hydr. Levain I m infrequently in the habit of reposting breads from the past without a change of something or other. However I can t seem to find any prior reference of mine on TFL of having posted this one here before. The background: My initial levain, true and trusted friend all these years, was this 75% mixed flour affair, and from that grandpa sprouted all subsequents. These past two years I seem to always bake with the 100% hydration AP levain, and occasionally work some other levain requirement off that. I ve been ignoring my old friend, which my notes say was criminally last refreshed in Sept. 2020, and even then only as a recurring courtesy. I didn t wish to take the minimal risk of refreshing that ancient and waylaid levain, so I did the unconscionable and sadly relegated it to its final resting place it, making a new two stage levain from my trusty 100% AP. ....