Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Ka'ak bi Tamer (Date Rings) (Palestine): Sourdough fermentation creates a sturdy yet tender structure to hold date paste filling
Sfouf (Turmeric Cake) (Lebanon): Wild yeast adds complexity to this traditionally simple semolina cake
Hareeseh (Semolina Pudding) (Syria): Fermentation breaks down grain proteins for exceptionally smooth texture
You're reading one of techniques available free. Full library with Gastronome.
Dense texture
Cause: Insufficient fermentation time or weak starter culture
Fix: Extend bulk fermentation by 1-2 hours at 24°C (75°F)
Excessive spreading
Cause: Overproofing or high hydration
Fix: Reduce hydration by 5% or chill shaped pastries before baking