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We have assembled our very best tips for baking whole grain bread with your Ankarsrum Assistent Original. Find out the importance of the right flour, learn the steps in the baking process, and understand some common mistakes to avoid. You will be ready to bake loaves of hearty, delicious whole grain bread in no time!

Making a homemade sourdough starter doesn’t need to be overly complicated – it’s simply a mix of flour and water.  Here are tips to get started on sourdough baking journey.   

This accessory not only streamlines the dough rolling process but also introduces a one-of-a-kind kneading method, designed to mimic the gentle and precise motion of a human fist.

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In this video you learn how use the dough roller on your Ankarsrum Assistent Original…

Yeast makes bread expand and gain volume. Yeast also helps bread develop flavors, because flavors are formed during the fermentation process.

Bread recipes requires flour, liquid and a leavening agent. Flour contains, among other things, the protein gluten, which is one of the components that holds dough together and makes it elastic.

Dough is usually kneaded on two occasions: before the first fermentation, and a lighter kneading after the first fermentation.

Hydration in bread baking is about the flour’s ability to absorb liquid. Depending on the flour’s composition of starch and protein, it will have different capacities to absorb liquid.

There are just two essential ingredients for baking a loaf of bread: flour and water. Using flour and water, you can start and feed a sourdough, then mix with even more water and flour, and then bake a finished bread. It’s pretty amazing!