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“Beksul” vs “King Arthur” flours: shaping
Leave a commentNovember 20, 2012 by ka101010
After the doughs proofed for 2 hours, I placed them in the fridge to chill. Why chill ’em? Since this …
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“Beksul” vs “King Arthur:” doughs
Leave a commentNovember 20, 2012 by ka101010
So onto the next part of the experiment: comparing the doughs! Having weighed all ingredients (with the exception of the …
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Korean “Beksul” vs American “King Arthur” flour: experiment and method
4November 19, 2012 by ka101010
We spent a summer in Seoul in 2008, so we had an introduction to the food landscape: lots of affordable …
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