Poolish? Biga? Levain? Unlock great flavor by understanding the four key varieties

King Arthur Baking is one of my personal fav websites. This blog by Martin Phillips Is just one of many “Nerd” articles that fascinate me.

https://www.kingarthurbaking.com/blog/2020/02/05/baking-with-preferments

There is something very soothing to working with different bread doughs, and at the same time satisfying when one sees a potential for a new “twist” on the use of a favorite food.
This “Wool Roll” technique has a number of ideas “churning around in my brain.
A technique I plan to try this weekend using my basic sourdough sandwich bread recipe
and plan to use a small my new favorite small Pain de mie pan or perhaps

So Much Food: New York Style Bagel Recipe
I had another recipe, but this one looked better when I found it about 2 years ago. I placed the link and so here it is where I can find it again.

After real NY Style bagel – anything else is just donut shaped bread.

Of course the missing “ingredient” is the Water in NYC and Yonkers, but that can’t be helped.

For the Sourdough fiends among us: You can use your Sourdough sponge as a starting point – You will need to add a good yeast and the rise will take longer, but oh my goodness, you will think you died and went to the lower East Side for breakfast.

But oh my goodness, you will think you died and went to the lower East Side for breakfast.

AND a big thank you to @jennygoycochea Her recipes are often “worth giving a try”

No matter how carefully stored, Flour has a shelf life – sometimes it needs to be used up so you can restock and yeah, you may have overstocked in a moment of pandemic pantry panic. Flour is the one ingredient I always choose to weigh out. Most other dry ingredients can be safely measured with measuring cups or spoons.

Inexpensive (non-sealing) bread bags are excellent for holding the mixes. making it easy to store multiple pre-mixes in a single larger freezer zip=lock. Individual labels with type of mix (bread, pizza, etc) and date prepped can be used to loosely seal the mix in the bread bags. I know there are less expensive freezer bags, but my experience with other brands, especially store brands has not been a happy experience. Since the more expensive freezer bag can easily be reused.

Just a reminder, if you freeze pre-mixes of dry ingredients, it is always good to let it come to room temp.
For yeasted foods, best to not to add to the mix so you can proof separately.

Click to visit Myrecipes – the basis for today’s Tiplet inspiration.
https://www.myrecipes.com/baking-recipes/how-to-use-extra-flour-from-your-quarantine-stockpile