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Discovering Sourdough, The Books:
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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

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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 »

Free E-Books and Baking Course

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I was invited to be part of a special giveaway offer from Shop Ethically. In this offer I’ve made available my first volume of my book, “Discovering Sourdough” and my online course “Sourdough Bread Baking 101” for free. Actually, everything in the offer is free. Just sign up and you get to download everything. Either click on the first photo in this post or CLICK HERE to see what’s offered and download your free goodies.

The giveaway has many books that you will find interesting. There are  books on baking, herbs, gardening, beekeeping, homesteading etc READ MORE »

Christmas Giveaway 2016

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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 »

Sourdough Bread Baking 101

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I’ve decided to feature one baking course at a time with a nice discount during the months leading up to Black Friday and Christmas. Baking courses make a really nice present for an aspiring baker, newlywed couple or retired people who want to take up a new hobby. It is also a great gift idea for teenagers (give them something fun to do!).

READ MORE »

Yohan Ferrant’s “Do Nothing” Bread

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At the “Quest for Sourdough” workshop I attended last month in Vith, Belgium, a wonderful baker, Yohan Ferrant, explained the method of making bread that he, along with some other bakers and nutritionist were working on.  It was dubbed the “Do Nothing” bread by one of the attendees and it’s now all the rage. If you hashtag, #yohansbread or #donothingbread you will find many posts on Facebook about the bread.  READ MORE »

Quest for Sourdough Workshop – Pt 1- Library

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What a wonderful two days spent in St. Vith Belgium at the Puratos Center for Bread Flavour! A year ago Karl De Smedt asked me if I would like to visit the sourdough library in Belgium. I answered that I would love to visit someday. His reply was intriguing, “Well, we’ll have to see if we can make that happen.”

He made it happen. READ MORE »

Some Interesting Baking Site Links

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I don’t know about you, but here in the northwest, we went from some unusually hot (for us) weather to cool and rainy. It feels like summer is gone and fall has made it’s claim. I’m okay with that, although I love summer here.

I want to let you in on some great news. READ MORE »

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