I’ve been playing with bread baking for quite a while now and recently my inability to control the outcome of my throwing things in a bowl has started to frustrate me a little. The joy of surprise of my early bread baking activities has turned into a desire to understand what I need to do to get the kind of bread I want out of each attempt.
Like oenophiles, serious bread bakers keep notebooks wherein they record the details of a bread formula and assess the results. The subpages here will do just that. Although this is mostly to help me, you all are welcome to use what I am learning and to make comments and suggestions.
Miscellaneous abbreviations: KA = King Arthur brand; MSS = from MySpiceSage.com; NYB = NYBakers.com; TBD = To be determined.
