Learn to bake sourdough bread - the best bread in the world!
Get discount here!
Favorite Bread Baking Equipment
Only 10-15 dollars  

Amazon Portal - Purchase on Amazon!

Links on this site are often my affiliate links.

Discovering Sourdough, The Books:
Discovering Sourdough - The bread books!
  • An error has occurred, which probably means the feed is down. Try again later.

Posts in category Desem / Whole Grain

Yohan Ferrant’s “Do Nothing” Bread

yohan_6

At the “Quest for Sourdough” workshop I attended last month in Vith, Belgium, a wonderful baker, Yohan Ferrant, explained the method of making bread that he, along with some other bakers and nutritionist were working on.  It was dubbed the “Do Nothing” bread by one of the attendees and it’s now all the rage. If you hashtag, #yohansbread or #donothingbread you will find many posts on Facebook about the bread.  READ MORE »

Buried Bread – A Sourdough Experiment

Buried Sourdough Bread

Many years ago, when I was working with and experimenting with Desem, I would bury the Desem dough ball in the bag of flour and then later dig it out and see that it had cracked open with the fermentation going on inside. I remember thinking about how nice the skin on the dough ball was. When it was buried in the flour, READ MORE »

Playing Around with Teff Flour for Teff Bread

teff_600

I was able to pick up some Teff flour on discount at the store. The flour is still fresh, so I think the store just wanted to discontinue it. Which means I’ll have to find it elsewhere when I need to purchase some more.

According to the internet, Teff is a seed not a grain and if that leaves you scratching your head, read here: Difference between Seeds and Grains. That is not the only article, just Google it for more information, it is quite fascinating actually.
READ MORE »

100% Whole Wheat Sourdough Bread at 100% Hydration

wholewheat533b

I had a lot of fun coming up with this formula for 100% hydration 100% whole wheat sourdough bread. It was really easy actually. I used Bob’s Red Mill Organic Whole Wheat flour and made up a 100% hydration dough, enough to make two loaves. This was in response to a student in my class that asked for a whole wheat formula. Here is a video of the finished loaves: READ MORE »

Overnight Sourdough – Super Sticky Dough – Awesome Bread!

 

blog1

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.

READ MORE »

Cheesy Topped Loaf

cheese6

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.  READ MORE »

Fig-caccia!

fig1

I’ve been busy all summer, baking at the new bakery in town. So I haven’t had a lot of time for baking in my own home. Today however, I decided to be creative and do something new. My sweetheart bought me some fresh figs because he knows how much I love figs. READ MORE »

Baking in the Basement Woodstove!

 

Earlier I mentioned I wanted to try to bake in the woodstove in the basement where I am living. It looks like this: (Wouldn’t it inspire you to try baking in it?)

It has been cold here as of late, so I fired it up and ran it all night long. There were some nice coals in the morning.

READ MORE »

Chocolate Cinnamon Rye… with Walnuts

Cocoa Cinnamon Rye with Walnuts

Wow, did this bread ever smell great, in dough form, while baking and … while eating! It is at it’s best once cooled and given some time to mellow.

I got the inspiration for the chocolate cinnamon blend from Peter Reinhart’s bread, Chocolate Cinnamon Babka, see my post here:  http://www.northwestsourdough.com/discover/?p=900 from his book, Artisan Breads Every Day. I loved that blend of flavors, chocolate and cinnamon.

READ MORE »

Playing with Quinoa

My wonderful mom sent me some Quinoa. I am not sure why, except she knows I like to experiment with grains/flour/seeds etc. So I experimented with the Quinoa, which really isn’t a grain but a seed which can be ground into a flour.  The smell and flavor was very good, so much so, that I made three batches so I could share it around.

READ MORE »

Online Baking Course Bundle – 8 Courses

Baking Course Bundle
Email Sign Up

Categories

Archives

Follow on Facebook

Follow on Twitter

My memoir - It might surprise you. Click here:
Reach for Joy - My Memoir

Bakers Love Tee

Bread Love T-Shirt