Category Archives for "100% starter"

New Course Launch – San Francisco Sourdough!

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

Experiments With Freezing Dough

 

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

Walking Sourdough Bread

 


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

New Course Launch – More Fun With Sourdough Bread Baking

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

Easy Scrumptious Sourdough Brownies

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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

New Baking Course – Extreme Fermentation

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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