Barrett had problems connecting at first so there is a space before she starts in.
Barrett has some great interviews with women entrepreneurs. Check out some of her other interviews if you are interested.
Also see: Barrett’s Wisdom and Wellness Workshop.
My new course “Rediscover Real Artisan Sourdough Baking” (discount link) is available at: https://www.udemy.com/rediscover-real-artisan-sourdough-baking/?couponCode=SITE25
Happy Baking everyone!!
For two months I’ve been working on my Udemy online bread baking course. It’s called,“BAKE REAL ARTISAN SOURDOUGH BREAD Like a Professional”
I think you’ll really like it. If you click HERE you can see the landing page and get more information. The link will also automatically give you a discount to the class. Once you are in, you are in for life and get all updates and new formulas by just checking back now and then. The course is set up so that you take it at your own pace, whenever you like, there are no deadlines or schedules. You also get a certificate of completion when you are finished.
Besides Lucky Clover Trading Company, I’ve found these banneton selling at Amazon:
I haven’t used them so I can’t say whether they are good or not, but Lucky Clover has a 50.00 minimum last I heard so sometimes it’s better to just buy one or two. If you do a search on Amazon, you will come up with some good deals if you look for the lowest to highest prices in the search and not the relevant search. Many bannetons are still very high priced but some are really made with high quality materials.
Autolyse (Auto-Leese) is a term used in baking that refers to a simple method which improves the flavor and quality of bread. Essentially, the flour and water in the formula are mixed together and left to rest. The dough might be resting but the microorganisms are going to work.
I had a lot of fun baking this bread and making this video. There’s an overnight sourdough bread formula in my book, but this one is different. The dough has whole wheat, rye and bread flour and is very sticky with a high hydration. You will see how to handle a very sticky dough.
Okay, just like I promised you. For today, March 21 through midnight March 23, my book, “Discovering Sourdough,” all four volumes (almost 400 pages), will be on sale for 9.99.
That is the lowest amount it has ever been sold for since publication. On Etsy you make one payment and get all four books as a pdf download.
The regular price is 23.95. If Amazon catches me, I have to stop the sale, as they don’t like to be undersold and I have it on Amazon. My books are available as four pdf downloads from:
Hi all you great home bakers! I am sorry! I have been so busy that I haven’t been able to post here as often as I would like. I have been making new videos, coming up with new formulas and having a lot of fun. I have also been writing a book, no two books and trying to publish two courses on Udemy. Continue reading
Thank you for the great response to the Blister Crust Series on YouTube. I will embed it here:
Also I was asked to post the formula for those who viewed the videos but wanted a place to refer to the formula for reference or print out. So here you go:
I’ve got the second video finished. It’s called Blister Crust Sourdough Part 2 Fermentaion and Folding Dough. I am working on video number three which will be about shaping, slashing and proofing. The final video will be about baking and the finished bread. Continue reading
I’ve promised to teach you how I make the blistery crust sourdough bread. It’s taking me a while because I am learning to use a new video editing software. Hopefully, I will improve as I roll out the next few videos, but here is the first one in the series: