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:
Leftover mashed potatoes are a good thing when it comes to baking. I used potatoes and flax seeds to help keep the bread moist for a longer period of time. It really works. I also used the double hydration technique to obtain a nice spring and crumb with a lower protein all purpose flour. Here ya go…
This is a companion post to the post Fig-caccia! If you want to make Cheesy Topped Loaf, the formula is at: Fig-caccia!
I made the dough using the formula found on the linked page. I used half of the dough for the Fig-caccia! and half of the dough for the Cheesy Topped Loaf. The dough is 77% hydration and wet, but not too wet as I used a large amount of whole grain flour in the formula. Continue reading
I have a dear friend who is fighting cancer. The chemo treatments leave her unable to eat much but she loves eating my sourdough bread. So I have formulated this bread just for her. It is the white counterpart to Pink Wig bread which was also formulated for a woman fighting cancer (it is a whole wheat version). Continue reading