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Lesson details
Ever had dough that didn't rise the way you expected? It might come down to your flour.
In this online lesson, Luigi Di Domenico will explain how the strength of your flour - measured by its "W" value - directly affects dough performance, hydration, and fermentation. You'll also learn how to create custom flour blends using baker's percentages.
What you'll learn in this lesson, Controlling flour strength and fermentation
- How flour strength and protein content affect gluten development and fermentation
- Which flours to use for short vs. long fermentation times
- How to calculate custom flour blends to achieve the perfect dough strength
Instructor
