Advanced Bread and Pastry

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• Syzygies · May 6, 2018 · Recommends

  I wouldn't call this "An engineer's guide". It's a lay guide written by a German using metric. If one wants an engineering level of scientific expertise, look at "Advanced Bread and Pastry" by Michel Suas. For example, we grind our own flour, sieving out the bran but including fresh germ, for a spectacular difference in flavor. However, bread flour needs to be aged, or else the loaves…

  on “The Basic Sourdough” ↗
• semi-extrinsic · Sep 29, 2018 · Recommends

  To the downvoters: please review e.g. Ch. 6: "Flour Technology and Dough Conditioners" of Michel Suas' classic textbook "Advanced Bread and Pastry". Or check the Technical Data Sheet of your local flour producer, you will find i.a. niacin, iron in some complex, thiamin mononitrate, riboflavin and folic acid additives.

  on “The Eternal Life of the Instant Noodle” ↗