The Science

Let's discuss one of the most important factors you should consider when baking: the flour's strength, a.k.a. the W-index. First nerdy clarification, the W-index is wrongly considered the strength of the flour as it is actually a measure of energy: the energy...

When baking it is really convenient to think of recipes as formulas, using percentages rather than cups or tablespoons. The rule is pretty simple: flour is considered the reference (100%) and all the other ingredients as percentage of the flour. For example, let's...

Folds are used to increase the structure and to oxygenate the dough during the bulk fermentation. There are 3 main type of folds that you can use based on how much structure you'd like to achieve and how easily you can manipulate the dough you're working with. Folds...

The rising agents that make our yeast thrive at certain temperatures, and when “fed” specific amounts of flour with particular strength. Let’s look at each factor to set our yeast up for success!

Biologists in the lab can culture microorganisms in liquid or solid form. We can do the same at home for our natural yeast by simply changing the water content of our culture. General rule: a solid culture has a flour-to-water ratio of 1:0.47, while a liquid culture...

The development of gluten is essential to create beautiful alveoli in your baking products. Gluten is the magical network that traps the gas produced by yeasts making your dough rise. Let's walk through a few crucial points about gluten, best practices to achieve...