Preferments—and How to Adapt Any Bread Recipe to Use One

I have wanted to make bread since I was 15 years old and I’ve had some success over the years. Throughout my journey I learned about preferments and I have been trying to understand baker’s percentage which until this post made no sense to me. Surely I’m not that dumb. Anyhow, this post did it. I finally get baker’s percentage and now have the knowledge to convert my recipes to use a preferment and have more tasty bread. I have been looking forever for the pâte fermentée method and a recipe and now I have found one. I am excited. Click here to read the full post and learn more. Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s