Choose your own adventure – jump to these pages for at-your-fingertip answers to the most used techniques, from brines and pickle potion ratios, to dough proofing times and hydration, to meat internal temps, to sous vide weight to time sweet spots.
- Brines
- Pickles (Fast)
- Pickles (Slow)
- Lacto Ferments
- Soda Fermenting (Ginger Beer
- Dough Ratios
- Dough Autolyse, Poolish, Biga and batter ratios
- Dough proofing / bulk ferment times
- Sourdough startup / feeding
