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
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
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
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
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