Скачать или смотреть Testing Gluten Development

In this video we are checking our experiment after 4 hours to see how gluten is developing.

Our original experiment started with different flour samples (25g) mixed with just water (30g), in order to determine what our senses can uncover without having to use sophisticated lab equipment, in order to become more aware of our ingredients and bake Great Bread!

Hi, I'm Noris the Kung Fu baker, here to share with you what I've learned from my recent failed batch of sourdough weighing in at 72 lbs so you too can benefit and become a better baker, enjoy!

And if you want to see the dough results from the failed batch before I fed it to the chickens, click below
   • Why does dough tear? Gluten Quality  

If you'd like to watch the start of this experiment, here is the link
   • Bread flour vs All Purpose and Pastry flour  

To watch the final results after 20 hours, click this link
   • Bread Not Rising, try this!  


For more info check out the following links:

Sourdough Delight Bakery (where I bake)
https://www.sourdoughdelight.com/

Authentic White Tiger Kung Fu (where I train)
https://tigerkungfu.com/

Social Media (join me)
  / sourdoughdelight  
  / sourdoughdelight  

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