These flatbreads are SOOOOO good! You can get creative and put anything you want on top. You can slice them into wedges, like a pizza or into rectangles, like bread sticks. Any way you slice them, you will enjoy their savory goodness. I used 50% freshly ground whole wheat using my Mockmill 200. It may not look like I used 50% hard white whole wheat in the formula, but since 125 grams of the sourdough starter was white bread flour, you need to add that to the total amount of flour.
Savory Sourdough Flatbread – Teresa L Greenway – All rights reserved
I just returned from a week of traveling by plane and then by car across the Arizona Desert (twice) in 118F weather! This instructor felt BAKED!
I was able to visit with my (87 years young) dad on the coast of California (80F! Yay!) and some of my children and grandchildren.
Now I am ready to get back to fun (not work!) and start baking again. I have some sourdough starter going for bread, pizza and brownies! More of my children and grandchildren will be arriving today and we will be picking blueberries tomorrow. Thank goodness coastal Washington doesn’t reach 118F!
For the rest of the month you can have more fun baking too! My online sourdough baking courses will be discounted until August 1st. All of the courses are discounted to $14.99 except the 101 course which is discounted to $9.99.
Here are links to the courses, check out the links and see what each course includes and start having fun baking! Continue reading
Hello everyone! I’ve been working for months on a new online baking course and it’s finally finished! It’s called “Sourdough Bread Baking Exploration.” In this course I explore different aspects of sourdough baking. The course covers:Continue reading
Hello fellow bakers! We’ve got some fun things fermenting! For one thing, our group, Perfect Sourdough on Facebook is about to reach 50 thousand members! I estimate that will happen in about a month or so. We are in the planning stage for probably the best giveaway and contest we’ve ever had.Continue reading
Hello everyone! Every March I do some fun promos for my birthday week. This year I am turning 59! It’s been eight years now since I escaped abuse. With your support and help my two youngest and I were able to get into a decent home over a year ago. Living at home with me are my 20 year old son with autism and my youngest child, who now attends college and high school at the same time (running start). Life has been good!
For March Birthday Fun I will be having all of my online baking courses at discount for only $13.99 until the end of March plus contests, discounts and giveaways!Continue reading
My favorite loaf is the very sour San Francisco Sourdough style bread. It’s why I started baking sourdough almost 14 years ago. It’s why I started a blog, wrote books and also built a company around sourdough. I was able in many ways to get a nice crust, chewy crumb and tangy loaf over the years but could not find a method that was actually controllable and gave that real elusive tangy flavor on a consistent basis.Continue reading
To start off the new year I want to make a new sourdough starter and have those that haven’t made their starter yet, follow along and interact.
I will start on Jan 10th, 2018. Every day I will film what I do and post it so you can follow along day by day and then you can ask questions and get help if you need it. I will post this whole event to a special page so that when we are done, the page will be there for everyone to continue to follow in the future.
What you will need to follow along:Continue reading
Hello everyone! Today is the launch of my new website called, “The Baking Network.” I’m already having a lot of fun with it and hope you’ll want to come join us (we have over 100 members already!). It’s a membership site for bakers around the world. It’s for any kind of baking, sourdough, traditional yeasted, fruit yeasted, quick breads, cookies, pastries, pies, cakes, etc etc.Continue reading
I was so busy getting my new course ready and working on my new site (https://thebakingnetwork.com) that I forgot to even do a post on the new course!
My new online baking course, “Bake San Francisco Sourdough Bread,” was the most fun of any of my courses to produce. It was really the culmination of years of learning about methods for sourdough baking. Like many of you I tried over the years to find a method that would give me a consistent “sour” tang in my San Francisco style loaves. I did have some moderate success but wasn’t really happy about how hard it still was to get a good consistent deep sour when I wanted it.Continue reading
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