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title
Bread Simple.
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Bread Baking in the Home Kitchen
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Bread Simple.
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2026-02-15 22:32:15
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Bread Simple. | Bread Baking in the Home Kitchen Bread Simple. Bread Baking in the Home Kitchen Menu Skip to content Home About Me 25 Jan 2015 Baking Sourdoughs, Levain, and Wild Yeast, Day 2 Posted in Baking Sourdough , Miyuki Toggi , San Francisco Baking Institute , SFBI , SFBI1 , SFBI2 by Bread Simple. Same Formula, Different Amount, Hydration and Feeding of Levains, Day #2 In today’s lesson, we will have the opportunity to compare breads with the following differences: one-day feeding versus two-day feeding levains, liquid versus stiff levains, and different amounts of levain in the final dough mix. In lecture, Miyuki elaborates on the two types of bacteria involved in the sourdough process: a) homofermentative bacteria which favors high hydration and warm temperatures (describes liquid levain), and produces mostly lactic acid (sweeter flavor), and 2) heterofermentative bacteria which favors lower hydration and low temper...
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