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
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,Continue reading
NEW course Launch!
Join my new sourdough baking course here: Sourdough Bread Baking Experiments
In this course, I boiled bread, worked with low inoculation, double hydrations, motherdough, overnight ferments, super high hydration (Cristal Bread) and other fun experimental methods. I also played around with some heritage grains, Spelt and Teff. There is even a failed experiment with double hydration!Continue reading
I wanted to launch my new online course, “Sourdough Bread Baking Experiments,” this coming weekend, the last weekend of June. However, I am flying to the “Udemy Live,” convention where I have been asked to be a speaker. So instead I will shorten the launchContinue reading
I have a neighbor who has to eat gluten free so I told him I would play around with the gluten free flour available in the regular grocery stores. I did not use sourdough, I used commercial yeast and had to go buy some at the store. It was a it weird but I wanted to get a good loaf first and then experiment making it with sourdough later. So this is my first test:Continue reading
I’ve been having fun with some higher hydration loaves. This particular formula is easy because it uses up a lot of your sourdough starter and the high inoculation rate of starter in the dough is like a built in autolyse. After all, what did you think the sourdough starter was doing while you slept? Continue reading
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.
There has been an ongoing controversy over whether a starter culture that you obtain elsewhere, is taken over by, or reverts to, the local microorganisms after you have had it for a while.
I asked Debra Wink that question and she said a stable starter would keep the original organisms intact if it was healthy. I have heard many different opinions on the subject. However, there is one thing that keeps me from making up my mind about the subject and that is the tests I have done. Many years ago, I did time tests for different starters to see how long they took to proof. See Starter Experiments.Continue reading