Public library
Finished home bread formulas: ingredients, steps, versions, and conclusions after baking.
The learning sequence from a white control loaf to sourdough, whole grain, and wheat-rye hearth bread.
S1-C1 learning control: lean wheat bread made from flour, water, salt, and fresh yeast, without tangzhong, milk, butter, sugar, or sourdough.
Fifth lean artisan wheat lesson: one large baguette-style loaf in a home oven — preshape, shaping, scoring, steam, and a thin crackly crust.
Seventh lean artisan wheat lesson: salted old dough, overall baker's percentages, batard shaping, scoring, steam, and flavor without new flour.
A track for softness in a pan: scalded flour, milk ingredients, enrichment, and freshness of pan-baked bread.
First soft-wheat lesson: white bread with tangzhong, milk, sugar, butter, cold fermentation, and freshness control.
Seventh lesson of the soft wheat track: pan loaf on a sourdough opara, where the goal is softness and flavor without sharp acidity.
Eighth lesson of the soft wheat track: potato mash as a source of softness, moisture, and clean slicing.
S2-C11: cultured-milk soft pan loaf. The lesson tests cultured-milk liquid (kefir) in place of part of the water.
S2-C13: soft pan loaf with boiling-water flour scald (yudane). The lesson tests a 20% flour yudane.
Fourteenth lesson of the soft wheat track: old dough as a source of flavor and structure in a soft pan loaf.
S2-C18: comparative softness and freshness control. The lesson checks a control tasting and a unified softness and freshness scale.
Advanced protocols for softness, storage, pan scaling, slice purpose, whole grain, and final tasting.
S2-A1: softness baseline. Advanced lesson of the soft wheat track.
Learning sequence from a rye-wheat control through high rye flour, scalds, and sourdough.
The first rye-track lesson: a simple 60/40 rye-wheat control loaf on one rye starter, without malt, spices, or scald.
Rye-track lesson on high-rye bread: dark bread with 80% rye flour, a scald, Brotgewürz, and three-stage rye sourdough refreshment.
Third lesson of the rye-flour track: 100% rye-flour pan loaf Vollkornbrot-style on sourdough opara, without wheat flour, scald, or malt.
Fourth lesson of the rye track: a rye-wheat 80/20 bread with a scald and red fermented malt on a sourdough opara, no spices apart from optional coriander.
Breads where rye acidity, scalds, malt, spices, and rest form a recognizable style.
Advanced regional rye-track lesson: Borodinsky scalded rye on rye sourdough, red malt, coriander, caraway, and mandatory crumb maturation.