Learn to bake sourdough bread - the best bread in the world!

New Course – New Site Look

Hello Everyone, my tenth course, “More Fun With Sourdough Bread Baking” is still in launch mode. The above is the intro video on Youtube. READ MORE »

New Course Launch – More Fun With Sourdough Bread Baking

Hello everyone! I’ve finally finished my #10th online sourdough bread baking course which is called, “More Fun With Sourdough Bread Baking.” It took me 10 months! I had several obstacles this past year which made it difficult to finish the course. I moved. Yay, I moved! It’s wonderful being in my new place but moving is also stressful and most of all, you can’t find ANYTHING! ūüôā

This is the downstairs garage “kitchen” where I used to live: READ MORE »

Fresh Ground Flour and Home Milling

Fresh Hard Red Spring Wheat Berries

I have two home mills, the Blendtec Kitchen Mill and the Mockmill, well maybe three if you count the cheapo coffee grinder I used in the past before I got the Mockmill.

The Blendtec Kitchen Mill has been a mainstay in my kitchen¬†for years. I’m actually on my second one as the first one ended up with a cracked housing (it was old, I bought it used on Ebay, years ago). I like that this mill will grind fine flour fast and in a large quantity (well large for the home baker). However, that’s pretty much all it will do, just flour. It will do a variation of super fine flour to less fine flour. It won’t grind cracked meal, bulgher, coarse meal etc. One of the cons¬†is that it is¬†very READ MORE »

Sweet and Sour Sourdough

Cranberry Walnut Sourdough

It’s that time of year when lots of folks around the world are baking. We are heading into spring in this hemisphere and on the other side of the world they are heading into fall. Often in the summer many people give up baking for a while, so during summer half the world isn’t as interested in baking as when it’s cold (although we still have to eat!). It is more fun to fire up your oven when it’s cool. It makes the house seem “homey” and inviting.

Which gets me to the matter I wanted to talk about in this post, “sweet” and “sour” sourdough. Many bakers are still after the elusive, “How do I get my sourdough more sour?” READ MORE »

Failure in Bread Baking

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I would like to mention something. I have baking failures. We all do. Those of you who are newbies sometimes get discouraged by seeing other baker’s photos, but all of us, even now, will have failures, we just don’t post them for the world to see. READ MORE »

Easy Scrumptious Sourdough Brownies

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These sourdough brownies are quick, easy and taste super! They use only fermented sourdough starter so the flour in them is completely fermented. When you need a quick dessert and brownies sounds just right, and when do they ever sound wrong? then whip these up and serve them warm with some whipped cream, your favorite icing or plain, they’re that good! READ MORE »

Time and Temperature Experiments with Modified Gluten Bread

modiifiedtest

Hello everyone! I’ve been experimenting with time and temperatures from the Modified Bread formula¬†from my course “Extreme Fermentation.”¬†What’s really great about this bread is that you can do endless experiments to find out what the bread will do, especially since the batch is large.¬† READ MORE »

New Baking Course – Extreme Fermentation

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Hello Everyone! I’ve launched a new online baking course called, “Extreme Fermentation – Bake Modified Gluten Sourdough Bread.” The method was inspired by Yohan Ferrant’s method of low inoculation, extreme fermentation at high hydration.

For the course, I used a moderate high hydration to make the dough easier to handle. The course covers¬†the low inoculation method of extreme fermentation with very little handling of the dough. I also show how to modify the dough so you can make “sour” sourdough or mild sourdough using the same dough. READ MORE »

Christmas Giveaway 2016

giveaway

 

Edited to name winners: 

Dianna 
dallidallibakery – Brod and Taylor proofer

Lindsay Leong – Mockmill

Vanya Dineva – Lame by Zatoba

Arie
Arie@***shine.com – Fibrament Baking Stone

David
[email protected] – KD8000 Baker’s Scale

Winners please contact me at [email protected] by Dec 31st to claim your prize and give me your address so the sponsors can mail your prize to you.¬†


Hello Everyone! I know you’re as excited as I am about giveaways. Today we are starting a Christmas Giveaway, it will end on Dec 12th so there will be enough time for the prizes to be mailed out to the winners in time for Christmas/Hanukkah/Festivities.

This year we have a wonderful line up of prizes from Brod and Taylor, MockMill, Zatoba, Baking Stone Co and Northwest Sourdough. Several of the companies will also being doing special discounts on their products just for you, so you can purchase some early gifts for your loved ones.¬† READ MORE »

Bake Artisan Sourdough Bread Like a Professional

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Hello my baking friends, this is the second week as I feature each one of my sourdough baking courses with a special discount coupon. This week I am featuring my second course, “Bake Artisan Sourdough Bread Like a Professional.” This was actually the first course I published, I later went back and made an introductory course for beginners called “Sourdough Bread Baking 101,” but the professional course was my first one and it is still the most popular one. As time went by and I published more courses, eight in all, I became better at video taping and editing, but even so, this course remains the most sought after.¬† READ MORE »

Discovering Sourdough, The Books:

Discovering Sourdough - The bread books!
Only 10-15 dollars  
Favorite Bread Baking Equipment

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