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17d • Bread Banter 💬 🥖
Mess It Up...Learn...Improve
It is Messed Up Monday again, and we're celebrating our mistakes! Why? Because making mistakes can be a great way to improve when we learn from them.
This weekend I overproofed a loaf of bread that had whole wheat and rye flour. I know that both flours can speed up fermentation times and that rye flour has high enzymatic activity that can degrade starch structure. But I had to really learn that lesson in practice.
Mistakes and mess ups happen! The key is to use that as valuable feedback!
Anyone else learn from a mess up this weekend?
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Mess It Up...Learn...Improve
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Turn sourdough struggles into success! Since the 90s, I've been baking sourdough bread and now help others improve their own sourdough bread baking.
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