Most likely ambient temperatures are warmer now that it’s summer here in the northern hemisphere. Your starter and dough can over-ferment easily in hotter weather. Here are some ideas for slowing down your starter and dough:
Things that help slow down a starter are:Continue reading
It’s that time of year when lots of folks around the world are baking. We are heading into spring in this hemisphere and on the other side of the world they are heading into fall. Often in the summer many people give up baking for a while, so during summer half the world isn’t as interested in baking as when it’s cold (although we still have to eat!). It is more fun to fire up your oven when it’s cool. It makes the house seem “homey” and inviting.
Which gets me to the matter I wanted to talk about in this post, “sweet” and “sour” sourdough. Many bakers are still after the elusive, “How do I get my sourdough more sour?” Continue reading
I don’t know about you, but here in the northwest, we went from some unusually hot (for us) weather to cool and rainy. It feels like summer is gone and fall has made it’s claim. I’m okay with that, although I love summer here.
I want to let you in on some great news. Continue reading
I am posting this tutorial because many of my students have written me about having trouble getting around in the Udemy interface or finding downloadable resources.
If you are having trouble getting around in the Udemy interface and need a little help, then you might find the following information helpful.
When you are logged into Udemy and you open your course you can see a small square at the top right hand corner with an “i” in it. If you click on that icon it will take you to view a Udemy video on how to navigate the course.
If you are having trouble finding the resources in the course (the downloadable pdfs which are the formulas and any booklets). First you need to be in the lecture where the resources are available. In my courses go to any of the “formula” lectures and you will be able to follow the directions below: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
What Does Hydration Mean – in Baking Terms? (This is an excerpt from my Sourdough Bread Baking 101 course)
Teresa L Greenway Northwest Sourdough – all rights reserved worldwide
Hydration, in bread baking terms, means how much water or liquid there is in a given amount of flour, or the ratio of water to flour weight. More water means a higher hydration or wetter dough. Less water means a lower hydration or drier, stiffer dough. Understanding hydration allows a baker to know approximately how wet or dry dough will be. An average lower hydration dough might be around 60% – 64% hydration (an average hydration used in large scale bakeries). Wet high hydration Ciabatta dough might be around 75 %- 85% hydration.Continue reading
Edited: This course was offered for free for six weeks, it is now a paid course On Udemy.com at the modest price of only $20.00. You can purchase it here at a discount for $15.00: Make the Best Pizza
I have launched a new baking course! It is called, “Bake the Best Pizza – Neo-Neapolitan Pizza Crust.”