I’ve been experimenting with freezing dough. My first experiment was with a two loaf batch of seeded dough. After bulk ferment, I put the dough into the fridge to cool it down before shaping it. Chilling the dough minimizes excessive rising before it freezes. After refrigerating the dough for two hours, I shaped the loaves (about 700 grams each) and put them (in bannetons) into the freezer (covered with a plastic bag).Continue reading
Most likely ambient temperatures are warmer now that it’s summer here in the northern hemisphere. Your starter and dough can over-ferment easily in hotter weather. Here are some ideas for slowing down your starter and dough:
Things that help slow down a starter are:Continue reading
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:Continue reading
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:Continue reading
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:Continue reading
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 veryContinue reading
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?” Continue reading
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. Continue reading