Alfhild Aspelin

learning what it takes to make good bread

[Alfhild Aspelin @BreadStudies]

Gluten: How Does It Work? via @ModernCuisine

[Alfhild Aspelin @BreadStudies]

https://t.co/WjvyKzMCjc

[Alfhild Aspelin @BreadStudies]

Your Guide to Picking a Healthy Bread

https://t.co/rlPQtuerUH

[Alfhild Aspelin @BreadStudies]

Beyond Gluten-Free Mania https://t.co/1AdMyB2feu

[Modernist Cuisine @ModCuisine]

This footage reveals what happens as dough proofs from a view that bakers normally can't see. As the dough ferments and proofs, the bubbles expand. This view also allows us to see how dough changes as it goes from being underproofed to fully proofed to overproofed #ModernistBread

[Alfhild Aspelin @BreadStudies]

Multigrain, wholegrain, wholemeal: what's the difference and which bread is best?

https://t.co/ypysZSm4AZ

[Alfhild Aspelin @BreadStudies]

https://t.co/7ZG3XaSv1S

[Alfhild Aspelin @BreadStudies]

Great article by the Real Bread Campaign on why sourdough is better than bread produced with commercial yeast. https://t.co/F8ThpZS4Oi

[Alfhild Aspelin @BreadStudies]

Wheat Nerds and Scientists Join Forces to Build a Better Bread https://t.co/lax97rLydr

[Alfhild Aspelin @BreadStudies]

https://t.co/ghkDr7ATdu

[Alfhild Aspelin @BreadStudies]

https://t.co/ORN0eRiS2G

[Alfhild Aspelin @BreadStudies]

How La Brea Bakery Is Disrupting A Stale Industry via @forbes https://t.co/MXQk1JkF9G

[Alfhild Aspelin @BreadStudies]

La Brea Bakery Reserve Animation https://t.co/i2kaIgBYWX via @YouTube

[Grainlovers @mockmill]

We're proud to offer the finest, most affordable home mills in the world! https://t.co/6Tn0kV2qUn

[Alfhild Aspelin @BreadStudies]

Pain Au #Bacon

[Grainlovers @mockmill]

Great article! https://t.co/7edTIljmL5

[Alfhild Aspelin @BreadStudies]

#RealBreadWeek using ancient grain #Einkorn Sourdough

[Alfhild Aspelin @BreadStudies]

https://t.co/LPu9SiaKrS

[Alfhild Aspelin @BreadStudies]

How Norwegians Eat Their Way To Being Among The World's Healthiest People

https://t.co/vJr0QLJtaK

[Alfhild Aspelin @BreadStudies]

Bread Made with #AncientGrain is Better! #KandarianOrganicFarm #Triticale in long ferment bread https://t.co/n0lkLLJ7nR