Baking 101 Archives - Page 2 of 2

Posted on January 11, 2025February 17, 2025 by RedmanShop — Leave a reply

How to tell if bread is done baking

By: RedmanShop | January 11, 2025

After all the work it takes to make bread, not to mention time (sometimes multiple days!), the last thing you want to do is stumble at the final hurdle. But that’s exactly what can happen if you underbake your bread — resulting in a gummy, dense crumb — or overbake it, causing it to harden and dry out.

Should I use temperature to test my bread for doneness?

You can. Many of our recipes call for loaves to be baked to a specific internal temperature, as measured on an instant-read thermometer. (For specifics, check out this blog post: Using a thermometer with yeast bread.) But as a seasoned bread baker, Barb recommends methods that pros, home bakers, and grandmas alike have been using for centuries.

“I learned to bake bread at an artisan bakery, and we never took the temperature of our breads,” Barb says. “Professional bakers simply don’t tend to use this method. Instead, I encourage bakers to learn to use their senses to guide them: the aroma, color, feel, and sound of the loaf can provide all the confirmation you need that your bread is fully baked.”

An instant-read thermometer can measure the internal temperature of your loaf.

Use your senses to gauge doneness (more on that below!), and then turn to a thermometer as a way to confirm your instincts and ensure the bread is fully baked. It’s a secondary tool, rather than the only one. This is especially important because the center of a loaf can reach its “finished” baking temperature several minutes before the end of baking time, so only using temperature can sometimes be misleading.

Use your senses: Smell

“Just like other baked goods, when the delectable aroma of homemade bread starts wafting through your kitchen, that’s a good sign that your bread is close to being done,” advises Barb. Don’t stray too far from your oven at this point!

Use your senses: Sound

“For crusty artisan bread, one way to determine doneness is by thumping the bottom of the loaf,” says Barb. “Give it a few quick knocks on the bottom of the loaf with your knuckles; if it sounds hollow, that tells you it’s fully baked.”

Use your senses: Touch

No matter what type of bread you’re baking, the finished loaf should feel noticeably lighter in weight than the dough did. “Bread loses quite a bit of water weight as it bakes,” Barb explains. “Moisture loss can vary from one type of bread to the next, but expect at least 15% weight reduction for most breads.”

If you ever take an artisan bread class at Baking School, you’ll learn that when crusty loaves of bread (think baguettes or boules) are pulled out of the oven, they should have extremely firm crusts that only yield when squeezed very hard.

Use your senses: Sight

Crust color is a clear visual indicator of bread doneness, but Barb says different types of bread have varying levels of color to look for.

Sandwich bread and pan loaves: “The color should be a rich golden brown and the top crust should feel firm. Don’t be afraid to tilt the loaf out of the pan to be sure the sides and bottom are also nicely golden brown and sturdy.”

Challah or other free-form enriched loaves : “Look for the lightest part of the loaf (between the braids or an area that isn’t egg-washed) to have taken on some color. It won’t be as dark as the egg-washed surface, but it shouldn’t look too pale or doughy either. Look for a lighter golden brown in these areas. Check the bottom of the loaf for color and firmness as well.”

Brioche : “This one can be tricky because you really need to bake to a rich brown color for the interior to be fully baked, since the butter and sugar causes brioche to brown more quickly. Take your bread out when the crust is a deep mahogany and don’t be afraid! Color means flavor.”

Crusty artisan loaves and sourdough : “Dark color translates to more flavor, so I go a bit darker with these types of breads. Our Baking Ambassador Martin Philip shares helpful intel in a great article on this subject,” Barb recommends. One takeaway: Look for a little strip of char on the loaf’s ear, like it’s wearing eyeliner.

And just because your bread is finished baking, that doesn’t mean it’s done

It’s important to remove your bread from the oven at the correct time, and it’s handy to have your thermometer to check the internal temperature, but that’s not all it takes to nail the perfect bake.

“Remember that bread isn’t fully done when it comes out of the oven,” advises Barb. “Moisture continues to be released as bread cools, and the internal structure of the loaf needs that time to set completely. Unless you want to end up with a gummy interior, let your bread cool completely before slicing into it.” (Moist, dense rye breads with a high percentage of rye flour often benefit from up to 24 hours of cooling time!)

In the end, the best way to develop your baking sixth sense is to keep practicing, paying attention to these cues each time. “I know trusting your senses can seem difficult at first,” says Barb, “but this is one of those baking skills that will improve with every loaf you bake!”

Posted on January 10, 2025February 17, 2025 by RedmanShop — Leave a reply

What is proofing bread? And how do I get it right?

By: RedmanShop | January 10, 2025

Starting your journey as a bread baker? It can be daunting — so many confusing terms! — but once you understand what everything means, the process becomes much clearer. Here, we’re diving into one of the most crucial steps to making homemade bread: proofing.

What is bread proofing?

Everyone knows that bread dough rises, right? Well, that’s basically what proofing means! It’s when bread dough is left to ferment — the yeast (commercial yeast or sourdough culture) consumes the sugars and starches in the dough and expels carbon dioxide — which causes the dough to expand as it traps the carbon dioxide within its strong and stretchy gluten network. As bread proofs, it typically doubles (or nearly doubles) in size, becoming puffy and pillowy.

Professional bakers often use terms that are different from the ones used by home bakers. In this case, there are several different terms that are used interchangeably to describe this step. Other words and terms that refer to proofing include rise and fermentation.

Which leads to the next point: Bread dough is usually left to rise two different times in the baking process, and proofing technically refers to just the second of these rises but is often used to describe both.

Why do you proof bread dough multiple times? And what is bulk fermentation?

In a standard bread recipe — take Classic Sandwich Bread for instance — the bread dough is mixed and kneaded, then left in a covered bowl to rise (usually, but not always, doubling in size). This step is often called first rise, first proof, bulk fermentation, or bulk proof. It typically takes around 1 to 2 hours, depending on the dough and the environment in which it’s left to rise.

Once the dough has undergone bulk fermentation, it is shaped. In this example, it’s shaped into a sandwich loaf and placed in a bread pan, but this also applies if you’re shaping a boule, a bâtard, or even rolls. Once shaped, the dough is left to proof a second time — this is the step that “proofing” technically refers to. Much of the air was knocked out of the dough while shaping, so this is a chance for the dough to expand again before baking. This step is sometimes called second rise or second proof.

What is the best bread proofing temperature?

One of the biggest keys to successfully proofing bread dough is temperature. Yeast thrives best in a warm environment, and the warmer the conditions, the quicker your dough will proof. “Breads do well in the low to mid-70s, between 72°F to 78°F,” says Baking Ambassador Martin Philip. “That’s just the right range to encourage yeast activity without having your dough move so fast that it overproofs or fails to develop flavor.”

Martin prefers an electric folding bread proofer, which allows him to control the temperature and environment in which his bread proofs. But you can also be intentional about where in your kitchen or home you place your bread to proof to ensure you have the best environment — and temperature — for yeast to thrive.

Where should I proof bread dough?

Ideally, you want to find the warmest spot in your house, where cozy temperatures will encourage yeast activity. Options include:

Near a radiator or wood stove
The top of your fridge
The inside of your (turned off) oven with the oven light on
Your empty dryer: Spin it for a couple of minutes to warm it up, then turn it off and pop your container of dough inside
On top of a heating pad (on low) or dough riser
In a temperature-controlled proofing box
In your microwave, with a cup of boiling water tucked in beside it

If you’re baking bread in the summer or your house is naturally warm, you may not need to go with any of these options — your kitchen counter may be warm enough. A digital thermometer is a helpful way to gauge the temperature of your bread throughout proofing: If it stays around 72°F, it’s fine where it is. If it drops in temperature, consider moving to a warmer spot.

How should I cover my proofing bread dough?

While many cookbooks recommend using a tea towel to cover rising dough, we don’t agree. “Draping your dough with a kitchen towel is not a sufficient cover — your dough will dry out, forming a skin,” says Martin. “Use an airtight lid, bowl cover, or plastic wrap instead.” If you’re doing a lot of bread baking, consider a lidded dough-rising bucket.

A dough-rising bucket provides an airtight cover and markings to gauge when your dough actually doubles in size.

How long does it take to proof bread?

It depends! (Not a very satisfying answer, we know.) Recipes typically include time ranges (“Let rise for 1 to 1 1/2 hours”), but these should be considered guidelines, not hard and fast rules. Instead, use visual clues to determine if your dough is well-proofed — more on that next.

How can I tell if my bread dough is done proofing?

If the dough is supposed to double in size during bulk fermentation, place it in a straight-sided container with markings on the side so you can easily and accurately tell when it has doubled in volume.

If you’re proofing shaped sandwich bread dough in a loaf pan, look for the dough to rise 1″ over the lip of the pan. (Don’t guess, use a ruler to measure!)

For freeform loaves, use the poke test to determine proofing: Lightly flour your finger and poke the dough down about 1″. If the indent stays, it’s ready to bake. If it pops back out, give it a bit more time. See more guidelines here: How do I know if my bread dough has risen enough?

And remember: As a general rule, if your dough is proofing in a cool environment, it will take longer. If it’s proofing in a warm environment, it will be quicker.

When sandwich bread dough rises 1″ over the rim of the pan, it’s time to bake!

For better bread, nail your proof

“Proofing is every bit as important as the other foundational aspects of bread making, from mixing to baking,” says Martin. “It’s key to bread’s structure, oven spring, and the beauty of the final loaf.”

While proofing may be the most passive step in bread baking — you literally sit back and wait — it’s also one of the most crucial. Being mindful of how you cover your dough, where you place it, and when you bake it will set you up for baking success and better bread.

Posted on January 10, 2025February 17, 2025 by RedmanShop — Leave a reply

Sourdough starter troubleshooting

By: RedmanShop | January 10, 2025

“Did I kill my starter?” This is a surprisingly common sourdough question on our we receive. Novice and experienced bakers alike worry about the viability of their starters and call us for sourdough starter troubleshooting advice.

For many sourdough bakers, the underlying biochemistry at work in their starter remains a bit of a mystery. Thankfully, it’s quite possible to bake great sourdough bread while still being a little fuzzy when it comes to what’s actually happening in that little jar of starter.

The 6 to 10 days it takes to create a healthy and mature sourdough starter from scratch requires slightly more attention to “death threats,” because a fledgling starter hasn’t yet developed the defenses that characterize a mature starter. But once your starter is fully developed, it’s really pretty darn hard to kill.

And if you’ve purchased a sourdough starter from us, rest assured that it’s a mature specimen that will stand up well against unwanted bacteria or mold.

Things that WON’T kill your sourdough starter

METAL: Stirring your starter with a metal spoon or placing it in a metal bowl won’t kill your starter. While we don’t recommend making or keeping your starter in contact with reactive metals like copper or aluminum, stainless steel is harmless.

MILD NEGLECT: Missing a feeding or not timing the feedings exactly 12 hours apart won’t even come close to killing your starter. Please don’t ever set your alarm to get up in the middle of the night to feed your starter!

INCORRECT FEEDINGS: Feeding your starter the wrong amount of flour or water won’t kill it. While your starter may seem too dry or too wet, and may not rise the way you expect, no permanent damage has been done. You can correct its consistency by adding a little more flour or water, and then being more careful the next time you feed it.

BRIEFLY FREEZING YOUR STARTER: While there’s some dispute among sourdough enthusiasts about the benefits and/or dangers of freezing sourdough starter, a brief period in the freezer isn’t likely to kill a fully developed starter.

I recently froze a portion of my well-maintained starter a few hours after it was fed. Three days later I thawed it out at room temperature and let it continue to ferment. It was definitely sluggish at first, but after a second feeding it rose well and had a good aroma.

That being said, too much time in the freezer will definitely damage some of the wild yeast in your starter, and is also likely to kill off some of the friendly bacteria that contribute flavor. If you need to put your starter on hold for an extended time, we recommend drying your starter.

Things that WILL kill your sourdough starter

HEAT: If you allow your sourdough starter to ferment in the oven with the light on to keep it warm, and then forget it’s in there and turn on the oven, it’s unlikely your starter will make it out alive. Yeast dies at 140°F, and it’s likely that your sourdough starter will suffer at temperatures even lower than that. It’s best to maintain your starter at comfortable room temperature (around 70°F), though a little higher or lower won’t hurt anything.

SEVERE NEGLECT: If you neglect your starter long enough, it will develop mold or signs of being overtaken by bad bacteria. Mold can appear in various colors and is typically fuzzy in appearance. Bad bacteria is generally indicated by an orange or pink tinge or streak. Once your starter has lost its natural ability to ward off intruders, it’s time to start over.

How to tell if your starter has gone bad

“Hooch” is the liquid that collects on the top of your starter when it hasn’t been fed in awhile. This liquid is the alcohol given off as wild yeast ferments. The presence of hooch isn’t a sign that your starter is in danger. However, it does indicate that your starter is hungry and needs to be fed.

When your starter is neglected for an extended period, the hooch tends to turn from clear to dark-colored. We get lots of calls from sourdough bakers worried about the safety or danger of various hooch hues. Is gray bad? What about brown or black? Surprisingly, none of these colors indicate that your starter has spoiled.

See the orange streak? This starter shouldn’t be saved.

However, if you see a pink or orange tint or streak, this is a sure sign that your sourdough starter has gone bad and should be discarded. The stiff starter above was left out at room temperature for two weeks. It’s definitely time to throw it out and start over.

Sourdough starter troubleshooting: points to remember

Well-maintained mature sourdough starters are extremely hardy and resistant to invaders. It’s pretty darn hard to kill them.
Throw out your starter and start over if it shows visible signs of mold, or an orange or pink tint/streak.

I hope you’ll share your own sourdough starter questions and discoveries below. There’s always more to learn when it comes to sourdough!

Posted on January 9, 2025February 27, 2025 by — Leave a reply

What Does Baking Soda Do

By: | January 9, 2025

Baking soda can serve many purposes. With its slightly bitter and salty taste, it works in conjunction with baking powder to act as a leavening agent in many baked goods. Due to its unique and highly alkaline composition, baking soda can also be used for cleaning, deodorizing, beauty products, insect bite relief, natural mouthwash, weed killer and much more.

We have all encountered baking soda at some point in our lives. The multipurpose and multifunctional, naturally occurring chemical seems to be everywhere. In our pantries, cleaning products, refrigerators, and, of course, recipes. Though baking soda is widely known and utilized, many are still unfamiliar with the core of what it does or to the extent; it is necessary in recipes. Commonly used as a leavening agent in baked goods, baking soda is often confused with its counterpart leavening agent, baking powder.

What’s the difference between baking soda vs baking powder? To understand how baking soda works and why it is unique, we must understand what baking soda really is.

What Is Baking Soda?

Baking soda, also known as sodium bicarbonate, is a naturally occurring crystalline chemical compound but is often found in powder form. Although baking soda is naturally occurring, it is often mined and, through a chemical process, created. Most baking sodas found commercially in the United States come from ore mined in Wyoming. The ore is heated until it turns to soda ash, and then it is combined with carbon dioxide to create the chemical baking soda. That being said, naturally occurring baking soda is also still available and is mined in the form of nahcolite. Nahcolite is the form of sodium bicarbonate that is most natural and has no chemical additives. Bob’s Red Mill is proud to sell natural baking soda that has not been chemically produced.

Baking soda is highly versatile and when used by itself or combined with additional compounds, can lend itself as a remedy for multiple different uses. Valued for its cleaning and baking properties, baking soda has been used for thousands of years. Use of baking soda dates back to Ancient Egypt when it was used as a cleaning and drying agent in the process of mummification. Baking soda became commercially available during the mid-19th century and has since become a staple in most homes, whether it’s in cleaning products, beauty products, or even in a wide range of cooking and baking recipes.

How Does Baking Soda Work?

Baking soda is most commonly used in baking as a leavening agent, hence its name. Before the commercialization of baking soda, biological leavening and fermentation processes were used but less convenient due to the extensive length of time associated with biological leavening. As most have formerly learned through science class and experimental measures, when a base meets an acidic ingredient like buttermilk, sour cream or lemon juice, a chemical reaction occurs. This concept is the same for baking soda as it pertains to baking. When baking soda is mixed with an acid and a liquid, it will create bubbles of carbon dioxide gas that give it a fluffy texture. That being said, baking soda can react without acid if it is warmed above 122°F or subject to long-term heat and humidity. If baking soda is stored within reasonable temperatures (at or below 77°F and 75% humidity), it will keep indefinitely.

Baking soda is generally used as an active ingredient in quick-bake recipes such as cookies, muffins, and pancakes. This is because of the fast-acting chemical reaction associated with baking soda and the acidic counterpart. When baking soda is combined with acid, CO2 gas bubbles are released, creating the “airy” effect in batter and dough. Furthermore, once the dough or batter starts to bake, the carbon dioxide will begin to filter through the dough and expand air that is trapped inside. The sources of acid combined with the baking soda will determine if the dough or batter can be kept in the refrigerator or needs to be baked immediately.

For example, if the sources of acid are dry, such as cream of tartar or cocoa powder, then they can keep longer once combined with baking soda. However, if the acids are wet, such as yogurt or lemon juice, then the resulting batter will need to be used promptly. Baking soda can also provide dough with increased pH levels, which creates a heightened alkalinity. Through the increase in pH, the gluten in the dough becomes weakened, which creates a tender texture for cookies and pastries versus something chewier such as bread. Quantity is an important component, considering the effect baking soda has on baking recipes.

Baking Soda for Household Use

Baking soda is a versatile product that has many household uses simply by itself or when combined with other products. Due to its coarse salt-like nature, baking soda can be used as a scrub of sorts for fruits and vegetables, grills, countertops and even teeth. Commonly added to many kinds of toothpaste, baking soda is a natural powerhouse cleaning product. Baking soda is widely used as a refrigerator deodorant of sorts because some believe it neutralizes lingering odor. Chemically, baking soda reacts in a similar fashion when it is used in baking recipes such as muffins and scones as it does with odors. This is because baking soda is basic and most odors are acidic, and this provides for a similar atmosphere for a neutralizing reaction to occur.

Baking soda and vinegar are not only baking partners in crime, but also stellar cleaning partners, due to their chemical composition. When combined in baking recipes, baking soda and vinegar (or acid) work together harmoniously to create the leavening process of batters and doughs. Similarly, when combined for cleaning purposes, baking soda and vinegar create an abrasive environment that is tough on stains, dirt, and clogged drains. As previously mentioned, when baking soda is heated above 122°F, it creates carbon dioxide. This is what makes baking soda a great fire extinguisher and why it remains one of best ways to put out a grease fire. The increase of carbon dioxide cuts off the fire’s source of oxygen, creating an environment that is not sustainable for the fire.

Baking Soda vs. Baking Powder

Similar to baking soda, baking powder is a leavening agent used in quick-bake recipes. Often confused and mistaken for one another, these two interact within recipes in different ways and are very different in composition. It is important to consider the differences between both baking soda and baking powder when exploring baking recipes. As previously mentioned, baking soda is a leavening agent that, when mixed with acid and liquid, becomes activated and produces CO2 bubbles. Similarly, baking powder is a leavening agent that produces CO2 bubbles. However, the composition is one of the major differences.

Baking powder is composed of baking soda itself, paired with another dry acid, such as cream of tartar. As a result, baking powder has the ability to be single or double acting. Single-acting baking powder performs in a similar way to baking soda that has been combined with an acid. It quickly releases CO2 and creates the leavening process that must be quickly taken advantage of. However, a double-acting baking powder can be activated twice through different means. Once the liquid is added to the baking powder, it becomes activated and produces the CO2 bubbles.

In addition to the first activation, there is a secondary activation that can take place once the solution, or batter, is exposed to heat (placed in the oven). This also creates the ability for an elongated time frame that is not present within the reaction caused with baking soda and acid. This means that because baking powder is activated by liquid and already has the dry acid component (cream of tartar), it can be preserved in the refrigerator longer. This is why items such as cookie dough can remain in the refrigerator, while cake batter must be cooked promptly.

Why Is Baking Soda Important?

Baking soda is an important and fundamental component of most baked goods and many cleaning products for several reasons. It is the driving force behind the desired consistency and taste of most of our quick-bake treats, and the powerhouse cleaning agent in many of our household products. Through the chemical reaction created by combining baking soda with liquid, acid, and heat, carbon dioxide is created. These tiny CO2 gas bubbles allow for soft and airy baked goods such as cookies, pancakes, and cakes. Baking soda also increases pH levels while reducing gluten. This creates less chewy and more tender baked goods. Though baking soda recipes call for seemingly small amounts, it makes all the difference if you don’t have it. Baking soda has become an integral part of baking recipes and household use, and without it, we may not have the ability to get our fast, fresh-baked, tender, and crunchy cookie fix!

Posted on January 6, 2025February 17, 2025 by RedmanShop — Leave a reply

10 tips for new sourdough bakers

By: RedmanShop | January 6, 2025

Sourdough baking seems like it should be easy, right?

After all, people have been baking naturally fermented bread for thousands of years, and it only requires three ingredients: flour, water, and salt. Well, it’s simple, but creating a starter and baking sourdough bread’s not easy — at least not until you develop your own personal process, something that works for both you and your starter.

Everything from the flour you use to the season of the year to whether you’re urban or rural plays into your sourdough bread success — or less-than-success. Talk about variables!

If you’re a new sourdough baker, you may be struggling just trying to get your starter going. The confusion, angst, and even despair that we hear among first-time sourdough bakers out there is truly distressing.

Are you having a rough time with your starter? Let us help. Here are 10 tips directed specifically at brand-new sourdough bakers that should clear up the confusion you’re feeling around not just the starter itself, but the various tools and recipes associated with sourdough baking.

1) My starter recipe says to begin with [X] flour. Can I use a different flour instead?

Sourdough starter is a combination of water and flour which, when mixed together, grows wild yeast, produces organic acids, and attracts friendly bacteria. All flours, from whole grain rye to all-purpose white, harbor wild yeast and will cultivate bacteria. But not all flours work the same: some are better right at the beginning of your starter’s life, while others have more to contribute farther along in the process.

Maybe you have a good supply of bread flour but your starter recipe calls for all-purpose (or vice versa). Perhaps the formula lists organic rye flour or golden whole wheat, and you simply don’t have them and can’t get them. No worries; just use what you have.

If your starter calls for all-purpose flour and all you have is bread flour, increase the water a bit; if it calls for bread flour and all you have is all-purpose, decrease the water a bit. And if it calls for whole wheat or rye and you have neither? Your starter may be a bit slower coming to life without the initial “kick” of a whole grain, but eventually it’ll work just fine. (Learn more about how whole grain flours affect starter in our post: Sluggish starter? Add a little whole grain flour.)

One caveat: Bleached flour may eventually yield a decent starter, but due to its natural flora having been killed by bleaching it’ll probably take a heck of a lot longer for a starter made with bleached flour to become fully active.

2) I read that you should never use a plastic bowl or metal spoon around sourdough starter. Is that true?

No, not at all. Our Baking School keeps its starter in food-safe plastic buckets and uses metal spoons or acrylic spatulas to mix it up after feeding. We wouldn’t recommend using a bowl that’ll react with sourdough’s acidity — for instance, don’t mix or store your starter in cast iron or uncoated aluminum — but other than that, glass, plastic, stoneware, acrylic, stainless steel — take your pick, all are acceptable.

3) Do I have to feed my starter with pure spring water or bottled water?

No. While chlorine and other chemicals in your treated tap water don’t create the friendliest environment for your starter, there’s no need to make a trip to the store for bottled water.

I’ve successfully used tap water in my starter for years. If your tap water is so heavily treated you can smell the chemicals, try filling an open container and leaving it at room temperature overnight. The next day your water should be good to go.

4) My new starter was very bubbly and doubling in size within 6 to 8 hours, but now it’s seemed to go dormant. Is it dead?

It’s certainly discouraging to see a starter that’s seemed perfectly happy suddenly turn into a lifeless blob. But it’s OK. As your new starter evolves, one set of bacteria gradually gives way to another; and during that transition, when neither is dominant, your starter will take a rest. Just keep feeding it; within a few days, it should show renewed signs of life.

5) Do I really have to throw away so much starter when I’m feeding it? It seems wasteful.

If you don’t remove some of your starter before feeding it, you’ll soon have gallons of the stuff filling your fridge. So yes, you do have to remove some starter; but you don’t necessarily have to throw it away. Here are your options:

Give your excess starter to a friend to start his or her own starter.
Turn it into something yummy. Within the first 4 or 5 days of your starter’s life, it won’t taste very good and probably shouldn’t be used for baking; but after that, there are many, many delicious ways to use it. See our collection of sourdough discard recipes for inspiration.
Substitute it for some of the flour and water in your non-sourdough recipe. For details, see adding sourdough to a recipe.
You also have the option of building and maintaining a much smaller starter, one that’s fed and discarded in tablespoons rather than cups. See our recipe for a smaller sourdough starter.

6) What’s the best container for storing my starter?

Something with a lid! Seriously, you can go two ways here. If you want to feed and store your starter in the same container, you want one that’s large enough to hold triple your volume of starter. If you’ll be feeding your starter in a bowl and then transferring it to a lidded container to store, the container only needs to be a bit larger than the starter itself. It’s handy to use a clear glass or translucent plastic container if you’ll be letting your starter rise in it, so you can track its progress. (Our glass sourdough crock is a preferred option.) Stoneware, plastic, stainless steel, and enameled metal are also suitable materials.

Whatever vessel you choose, the lid should fit securely, simply to prevent potential spillage if you knock the container over. But you don’t want anything airtight: it’s not necessary and could potentially result in a messy blowout.

7) My starter develops lots of small bubbles when I feed it, but it’s not really rising very well. Is that OK?

Not if you’re going to use it to leaven bread! A fed starter should double in size within 6 to 8 hours, or it probably won’t be strong enough to raise your dough.

Sometimes starter is so thin and liquid-y that there’s not enough structure for it to expand; bubbles simply rise and escape. If your starter seems thin (easily pourable rather than gloppy), try feeding it a bit more flour until it thickens up; alternatively, you can feed it with higher-protein (higher-absorption) bread flour. This might be just what it needs to start growing up, rather than fizzling out.

8) “I think I killed my starter!”

No, you almost certainly didn’t. While sourdough starter can die under extreme circumstances (e.g., having been fed with boiling water), it’s actually really hard to kill. It may be poky and slow; it may not look like you think it should. But it’s not dead. Keep feeding it on a regular schedule and eventually, it’ll start bubbling again.

Now, sourdough starter can very rarely become “infected” with mold or an evil bacteria, in which case you won’t want to bake with it. If your starter shows evident signs of mold or if it develops a pink/orange tinge, it’s time to discard it and start again.

When it comes to how your starter smells, it’s fairly common for a fledgling starter to go through a stinky period (think teenagers’ sneakers), but an established starter should never smell awful. That being said, if you’ve neglected your starter in the refrigerator longer than usual and it smells a little off, a few days of room-temperature feedings will likely restore it to its usual pleasant aroma.

For more on how to assess your starter’s health see our post, Sourdough starter troubleshooting.

9) I’m ready to bake bread. But do I really need to buy a banneton, rice flour, and a Dutch oven?

No. These all come under the heading of nice to have, but not necessary.

A banneton (a.k.a. brotform) is simply a round or oval basket that holds dough as it rises. The risen loaf is then turned out onto a baking stone, a baking sheet, or into a Dutch oven to bake. It’s useful for doughs that are quite soft and need support, keeping them from flattening out as they expand.

You can actually fashion your own rising vessel from a bowl and smooth dish towel, for soft dough. For a stiffer dough, simply allow the loaf to rise on a piece of parchment (which makes it easy to transfer to a hot baking stone); on the baking sheet on which you’ll bake it, or even in your Dutch oven if you decide not to preheat it first.

Rice flour is used to flour your banneton; it’s “slipperier” than regular all-purpose or bread flour and offers better release of the potentially sticky dough but again, not necessary.

A Dutch oven or other closed container is a real boon if you enjoy bread with excellent loft and supremely crusty crust. The container’s lid catches steam from the baking loaf, keeping its top crust soft and allowing it to expand fully. That same steam makes the crust crackly-crisp once the loaf has finished rising and the bread starts to brown.

Yes, a Dutch oven is great to have; see the details here: Bread baking in a Dutch oven. But you can certainly bake a lovely loaf without one.

10) Can you point me to a really simple recipe to get started?

Our Rustic Sourdough Bread is perfect for beginners. Since it includes a bit of commercial yeast as well as sourdough starter, you don’t have to worry about your starter being totally up to snuff: Call it the belt and suspenders approach. While sourdough purists will argue that using commercial yeast disqualifies your bread as “true” sourdough, hey, what’s in a name? If you enjoy a light-textured, crusty loaf with lovely tang, this one’s for you.

Our Naturally Leavened Sourdough Bread includes no commercial yeast, and relies entirely on a strong starter for its rise. So if you choose this recipe make sure your fed starter is very healthy and active, doubling in size within 6 to 8 hours of feeding. If your starter is ready to go, expect to make a loaf with great crust and chew, and deep, rich sourdough flavor.

The last word on sourdough baking

The wild yeast and friendly bacteria that bring sourdough starter to life are fickle, just like all living organisms. Sometimes they’re full of energy and ready to rise and shine; other times they need coddling and cajoling. It’s up to you to figure out what your starter needs — and when — in order to keep it happy and working for you.

It sounds daunting, but don’t be discouraged. Gradually, as you learn what works in your kitchen (rather than what works for that guy on YouTube or your best friend in Seattle) you’ll relax and realize that hey, sourdough bread’s not that complicated after all. It’s flour, water, salt, and time — both the hours it takes your loaves to rise, and the days you spend learning about this ancient craft through practice, practice, and more practice.

Now, take a deep breath and relax. Your ego should never be tied to how many Instagram likes your bread photo gets, nor should you be discouraged by bread bullies on Facebook dissing that loaf you were so proud of. Always remember: there are no baking police. Plain and simple, if you’re happy with the sourdough bread you bake, it’s a success.

Posted on January 4, 2025January 28, 2025 by RedmanShop — Leave a reply

Bleached vs. unbleached flour: What’s the difference?

By: RedmanShop | January 4, 2025

White flour is white flour — but not all white flour is created equal. Differences in milling, as well as how the flour is treated after it’s milled, can have big impacts on flour. And one of the primary ways flour is treated is through bleaching. Refined wheat flours (i.e., not whole wheat), such as all-purpose flour, cake flour, and self-rising flour, are either bleached or unbleached during production. But what exactly does that mean? In brief: Unbleached flour is naturally aged after milling, during which time it slowly oxidizes and whitens. Bleached flour, on the other hand, uses chemical treatments to manually speed up this process. Both can be used interchangeably in baking; so why should you choose one over the other? Let’s break it down a little more.

Understanding the difference between bleached and unbleached flour

During the 1940s (the heyday of Wonder Bread, the first sliced bread on the market), white flour became a popular fixture in commercial bread. And while Wonder Bread is no longer the only, nor the most popular, bread on the market, contemporary millers are still primarily in the business of making white flour. The first step in accomplishing this is to separate the bran and germ of the wheat berry through the milling process itself. That’s what distinguishes whole wheat flour, which is made from the entire wheat kernel, from white flour, which is only the milled endosperm.

The next step in this process is to “whiten” the remaining flour. Given time and exposure to air, flour will slowly oxidize and whiten on its own. This rest period, around two weeks in the summer and up to a month in the winter, also changes flour’s chemistry so that it will create a dough that is more elastic. This is unbleached flour, and it’s how King Arthur Baking Company makes all of our refined flours. But rather than using time as an agent, as we do, many millers use chemicals to whiten flour almost instantly. As the flour comes off the line at the mill, bleaching and oxidizing chemicals are added in order to quicken or entirely replace the aging process. This is how bleached flour is made.

Wait, what exactly does “bleached” mean?

The chemicals used to whiten and/or oxidize flour include chlorine dioxide, benzoyl peroxide, and chlorine gas, all of which are currently permissible additives (though King Arthur Baking Company flours do not contain any of them). Benzoyl peroxide leaves behind some benzoic acid; some people with an acute sense of taste recognize benzoyl peroxide in baked goods because it has a bitter aftertaste, but its addition does not appreciably change its baking qualities. Chlorine gas reacts with the flour to change its absorbency, flavor, pH, and, in the case of some cake flours, its performance. In baked goods where other ingredients do not mask it, it imparts a detectable flavor to people with sensitive palates.

The most controversial additive used today is potassium bromate, which is still in use both as an oxidizer and an “improver,” strengthening dough and allowing for greater oven spring and higher rising in the oven. It has come under scrutiny, however, as tests with it have indicated that it is carcinogenic in animals and probably in humans. Since 1991, flour sold in California containing potassium bromate has had to carry a warning label, and it was recently banned in the state as well. It is also banned in Canada, Europe, and Japan, and will likely someday be banned in other parts of the United States. (This is why King Arthur bags proclaim that our flour is “Never Bromated.”)

Choosing the right flour

Ultimately, the flour you choose to bake with is entirely up to you. Bleached and unbleached flours can both be used interchangeably in any recipe without a major discernable difference. But understanding what sets them apart can help you make your decision.

Posted on January 4, 2025January 28, 2025 by RedmanShop — Leave a reply

Protein Percentage in Flour

By: RedmanShop | January 4, 2025

Have you ever wondered about the difference between all-purpose flour and bread flour? Or maybe you’ve noticed the big number on the front of King Arthur flour bags (11.7%, in the case of all-purpose flour) and been curious about what, exactly, it refers to. The answer to both questions is the same: protein percentage, one of the most important variables in flour. But what exactly does that mean, and why does it matter?

Please note: The protein percentages listed for certain types of flour in this post are what we here at King Arthur guarantee. Other brands often have a more variable protein percentage, so results may differ.

What is the protein in flour?

When we’re talking about protein in flour, we’re talking about two very specific types of protein found in wheat: glutenin and gliadin. Crucially, these two proteins are the building blocks of gluten. When water (or a liquid including water, like milk) is added to these two proteins, they link together, forming gluten. Gliadin gives the dough extensibility (which means the dough can be stretched), while glutenin contributes elasticity (so it can snap back like a rubber band). Ultimately, if the proteins in flour form gluten, then the more protein in the flour — i.e., the higher its protein content — the more gluten-forming potential that flour has. Another way to think about it: the higher the protein content, the “stronger” the flour.

Why protein percentage — and gluten-forming potential — matters

Let’s cover a brief summary of gluten’s role in baking. When liquid is added to glutenin and gliadin, they start forming bonds that link together, developing strands of gluten.

As you mix and knead batters and doughs, you encourage the gluten to develop further. That’s because this movement and agitation encourages the gluten strands to link up and form a network, making them even stronger.

This glutinous web is capable of trapping gas bubbles; the stronger it is, the more gas it can hold, leading to more air in a baked good and thus a higher rise. At the same time, those interconnected strands become longer and stronger the more the gluten develops, which leads to more chewiness and toughness in the final product.

This can be good: You want a strong gluten network in bread dough to capture the gases produced during fermentation. It can also be bad: You don’t want a chewy, stretchy gluten network when making a soft, tender cake. That’s why the amount of gluten-forming potential in your flour, and thus its protein percentage, matters.

Choose the right flour — and the right protein content — for your baking

Let’s review three primary types of flour and how their protein content corresponds to their intended use for baking.

Cake flour: With a protein percentage of 10%, this is considered a low-protein flour. It has less gluten-forming potential; when you mix batter made with cake flour rather than all-purpose, less protein is present, and as a result, the batter will likely develop less gluten, resulting in more tender baked goods.

Bread flour: With a protein percentage of 12.7%, this is considered a high-protein flour. It has more gluten-forming potential; when you mix dough made with bread flour rather than all-purpose, more protein is present, and as a result, the dough will likely develop more gluten.

All-purpose flour: With a protein percentage of 11.7%, this flour sits comfortably in the middle — enough protein to develop gluten in bread dough, but not so much that it can’t also be used to make tender cakes, scones, biscuits, and more.

There are plenty of other flours, all with different protein percentages suited to specific types of baking. There’s high-gluten flour, for instance, with a whopping 14.2% protein content that makes it well suited to artisan breads or bagels; on the opposite end of the spectrum, pastry flour has only 8% protein content, so it’s great for bakes like biscuits, scones, and pie crusts.

And finally, a note on whole wheat flours. The total protein content of whole wheat flour is 13.2%, so you might think that, because of its high protein percentage, it would automatically be great for making bread. And it is, but with some caveats.

Because whole wheat flour contains all parts of the wheat berry, including the bran and the germ, the gluten structure is affected. That’s because bran has sharp edges when ground, which cut some of the gluten strands and interferes with their structure. So bread recipes (and other baked goods) with whole wheat flour typically call for specific steps to get around this: They’ll include a long rest time to allow the wheat bran to soften, or call for a second type of flour to get the flavor and nutrition of whole wheat flour but the gluten benefits of another flour.

Why it matters which brand of flour you buy

Unfortunately, some flour brands allow wide fluctuations in their protein content, so every time you use a new bag of flour, you’ll get slightly different results. Baking with flour that has a uniform protein content will give you the best, most consistent results at home, so there’s no wasted time or ingredients — just lots of delicious baked goods.

Posted on January 3, 2025January 28, 2025 by RedmanShop — Leave a reply

The beginner’s guide to sourdough baking

By: RedmanShop | January 3, 2025

Want to make sourdough bread, but not sure where to start? You’re in the right place.

We’ve pulled together our sourdough resources to create a guide that takes you from beginner to baker. Start by making (or buying!) a sourdough starter, learn how to feed and maintain it, then begin baking with our classic recipes. Don’t know the tools you actually need? Unsure what to do with all that discard? We’ve got you covered there, too. Let’s get baking.

If you want to make your own sourdough starter from scratch

To make your own sourdough starter, you only need three things: flour, water, and time. You’ll start by combining equal parts flour and water. Let that mixture rest at room temperature, and then regularly discard some of it and refresh with more flour and water. As the mixture sits over the course of several days, it will begin to cultivate a flourishing community of microorganisms (which is what makes your bread rise) and slowly become bubbly and vigorous.

You’ll keep up a regular schedule of refreshing (or “feeding”) the starter twice a day, every 12 hours, until it doubles in size within six to eight hours. This can take anywhere from five to 14 days, depending on conditions. (So if you’re not seeing much activity, just be patient! And feel free to call our Baker’s Hotline for troubleshooting and advice.) Once the starter has reached this point, you can start baking with it or keep maintaining it until ready to use. (See “How to maintain sourdough starter” below.)

Instead of taking days to make a starter from scratch, you can have one delivered in the mail. Our fresh sourdough starter is a mature, ready-to-use sourdough culture. You’ll just need to refresh it with flour and water (in other words, “feed” it) until it’s bubbly and doubles in size within six to eight hours. Then, it’s ready to bake, or to be stored and maintained until you want to use it. (See “How to maintain sourdough starter” below.)

Wait, did someone give you some of their starter? If someone gifts you some of their starter, the best thing to do is to feed it immediately. Combine equal parts (by weight) starter, flour, and water, and let sit at room temperature. Gauge how active the sourdough starter is: Did it double in volume in six to eight hours? If so, it’s ready to store and maintain for future use, or to bake with right now.

Did the starter not double in volume? Feed it again. Continue these maintenance feeds every 12 hours at room temperature until the starter doubles in size in six to eight hours. Then get baking, or store it according to your maintenance schedule.

How to maintain sourdough starter

Generally, there are two routines you may choose to maintain your sourdough starter. Depending on your choice, here’s how often to feed sourdough starter:

Twice daily at room temperature: If you’re a regular sourdough baker, the best way to have ripe starter when you need it is to keep your starter on the counter at room temperature and feed it twice daily, about every 12 hours.
Once a week in the fridge: If you’re a more casual sourdough baker, it’s easiest to keep your starter in the fridge and feed it once a week. (We recommend leaving it on the counter for a few hours after feeding to start fermenting before returning it to the fridge.) Then, a day or two before you want to bake, give it a couple of feedings at room temperature before using it to bake.

To feed sourdough starter, you simply discard some of the existing starter, then replace it with flour and water. Essentially, you’re giving the starter’s microorganisms food (in the form of flour) to keep them happy and healthy. Once fed, the starter will become active and bubbly again, doubling in volume before it exhausts itself and begins to sink back down.

Posted on January 2, 2025February 27, 2025 by RedmanShop — Leave a reply

What Is Heavy Cream?

By: RedmanShop | January 2, 2025

Commonly used as a leavening agent in baked goods, baking soda is often confused with its counterpart leavening agent, baking powder. What’s the difference between baking soda vs baking powder? To understand how baking soda works and why it is unique, we must understand what baking soda really is.