northwestsourdough
Author Archives: northwestsourdough

Blistery, Billowy, Salt Fermented Sourdough

I told you I was happy to be back home! I did not have such success with my loaves at the “other” houses. I believe in large part it may be because: I have an old used oven that works great for baking, I have a dedicated refrigerator set at 46F degrees for fermentation, I have my Fibrament baking stone, I finally got some Morebread flour, and well…. it’s my domain!

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New Sourdough Book, "Discovering Sourdough" is Released

The book I have promised you for some time is now finished and available from my website at:  http://www.northwestsourdough.com

I divided it into three separate .pdf files because it is a very large book. If you want to print it, it is best done on a printer that duplexes or you will have a VERY large book.

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World Bread Day and Salt Fermented Sourdough

I have been working with Salt Fermented Sourdough for some time now. So I decided it would be the bread to showcase for World Bread Day. On the Sourdough Forum, we have a special board dedicated to finding out how to bake really sour sourdough bread. You know, the elusive trait that you actually get started baking sourdough for.

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