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Making Bread & Friends

Learning how to make bread is a lot like making a new friend. You learn its personality, its quirks, its likes and dislikes, and how to work with it so you both benefit. It has boundaries that must be respected, and conditions that bring out the best in it.

Now that we’re into the summer months, yeast is going to be quite a bit more active. Yeast-leavened dough loves warmth and humidity. That means shorter rise times, a bit more babysitting, and the bread can get into the oven sooner to avoid over-proofing.

To learn more about bread-making and our online courses!

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