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
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
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.Continue reading
Edited to name winners:
dallidallibakery – Brod and Taylor proofer
Lindsay Leong – Mockmill
Vanya Dineva – Lame by Zatoba
[email protected]***shine.com – Fibrament Baking Stone
dav*[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. Continue reading
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. Continue reading
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!).
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.Continue reading
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. Continue reading