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

Posts by northwestsourdough

Revised Sourdough Chocolate Brownies

I’m giving a Sourdough Brownie Workshop at the end of the month, so I’ve been tweaking the formula to get it perfect, especially for those who only have semi-sweet chocolate chips available to them. The first formula is here (use this formula if you are making brownies with the 100% baking chocolate): Easy Chocolate Brownies.

Here is the revised formula: READ MORE »

Walking Sourdough Bread

 


Yea, I know, I know, walking where? How do you walk sourdough? Well I just needed a name for my bread and I was going on a walk so that’s what I named it. I should have called it “Quick get some dough ready, we’re out of bread.”
I fed my starter in the morning, was out of bread, wouldn’t be able to bake early the next day, but wanted to start some dough that I could bake as soon as I could get to it. So I made up this dough: READ MORE »

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! 🙂

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

failure1

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

brownie1_600

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! The sourdough starter is best to use when the gluten has broken down a bit like after 10 -12 hours after feeding at room temperature.   READ MORE »

New Baking Course – Extreme Fermentation

modified7

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 »

Email Sign Up
Email Sign Up
Discovering Sourdough, The Books:
Discovering Sourdough - The bread books!
Favorite Bread Baking Equipment

Categories

Only 10-15 dollars