I just felt like whipping up something quick to go along with cold chicken for dinner. I thought biscuits/scones (I know in the UK biscuits are considered cookies) would be a good idea. So I used up some sourdough starter that was spent (not active and sour). Here is what I did: READ MORE »
Many years ago, when I was working with and experimenting with Desem, I would bury the Desem dough ball in the bag of flour and then later dig it out and see that it had cracked open with the fermentation going on inside. I remember thinking about how nice the skin on the dough ball was. When it was buried in the flour, READ MORE »
Hi everyone! We are having a challenge in our group on Facebook called, “Perfect Sourdough.” The challenge is to score a loaf to look like a sunflower, some 3d scoring fun. So I made up a variation of the Alaska Sourdough bread and had a super lot of fun scoring the loaves. Here is how I did it: READ MORE »
The following video series is an excerpt from my new online baking course: “Sourdough Bread Baking Experiments.”
Motherdough Bread is a sourdough bread not just made from motherdough, but ALL motherdough. See how I made it here: READ MORE »
NEW course Launch!
Join my new sourdough baking course here: Sourdough Bread Baking Experiments
Today is launch day for my new course, “Sourdough Bread Baking Experiments.” I had a lot of fun making this course but it took me a long time to get it finished. Thank you for being so patient!
In this course, I boiled bread, worked with low inoculation, double hydrations, motherdough, overnight ferments, super high hydration (Cristal Bread) and other fun experimental methods. I also played around with some heritage grains, Spelt and Teff. There is even a failed experiment with double hydration! READ MORE »
I wanted to launch my new online course, “Sourdough Bread Baking Experiments,” this coming weekend, the last weekend of June. However, I am flying to the “Udemy Live,” convention where I have been asked to be a speaker. So instead I will shorten the launch READ MORE »
Hello fellow bakers,
Sometimes my students will ask me questions and the answers get buried in time. So I thought I would repeat some of the following on dough development and hydration conversion:
The stages of Dough Development READ MORE »
This post is an excerpt from my four volume book “Discovering Sourdough.” I thought it would be nice to use for an “Oldie but Goodie” post. Have fun!
SOURDOUGH ENGLISH MUFFINS
English Muffins are griddled, they are fun to make. This recipe will make about 16 muffins.
In the morning mix together in your mixer: READ MORE »
What Does Hydration Mean – in Baking Terms? (This is an excerpt from my Sourdough Bread Baking 101 course)
Teresa L Greenway Northwest Sourdough – all rights reserved worldwide
Hydration, in bread baking terms, means how much water or liquid there is in a given amount of flour, or the ratio of water to flour weight. More water means a higher hydration or wetter dough. Less water means a lower hydration or drier, stiffer dough. Understanding hydration allows a baker to know approximately how wet or dry dough will be. An average lower hydration dough might be around 60% – 64% hydration (an average hydration used in large scale bakeries). Wet high hydration Ciabatta dough might be around 75 %- 85% hydration. READ MORE »
Hello Everyone! I purchased a new Blendtec Grain mill. I had one for years but had to let it go when I moved a while back. I’ve missed it ever since. So I bought it and have a demo of how it works right out of the box on Youtube here: READ MORE »