Category Archives for "Sourdough Baking"

Make Your Own Sourdough Starter With Me! Live Event!

Hello Everyone!

To start off the new year I want to make a new sourdough starter and have those that haven’t made their starter yet, follow along and interact.

I will start on Jan 10th, 2018. Every day I will film what I do and post it so you can follow along day by day and then you can ask questions and get help if you need it. I will post this whole event to a special page so that when we are done, the page will be there for everyone to continue to follow in the future.

What you will need to follow along:Continue reading

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

Sweet and Sour Sourdough

Cranberry Walnut Sourdough

Cranberry Walnut Sourdough

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

Christmas Giveaway 2016

giveaway

 

Edited to name winners: 

Dianna 
dallidallibakery – Brod and Taylor proofer

Lindsay Leong – Mockmill

Vanya Dineva – Lame by Zatoba

Arie
[email protected]***shine.com – Fibrament Baking Stone

David
dav*[email protected] – KD8000 Baker’s Scale

Winners please contact me at [email protected] by Dec 31st to claim your prize and give me your address so the sponsors can mail your prize to you. 


Hello Everyone! I know you’re as excited as I am about giveaways. Today we are starting a Christmas Giveaway, it will end on Dec 12th so there will be enough time for the prizes to be mailed out to the winners in time for Christmas/Hanukkah/Festivities.

This year we have a wonderful line up of prizes from Brod and Taylor, MockMill, Zatoba, Baking Stone Co and Northwest Sourdough. Several of the companies will also being doing special discounts on their products just for you, so you can purchase some early gifts for your loved ones. Continue reading

Bake Artisan Sourdough Bread Like a Professional

wholewheat_1

Hello my baking friends, this is the second week as I feature each one of my sourdough baking courses with a special discount coupon. This week I am featuring my second course, “Bake Artisan Sourdough Bread Like a Professional.” This was actually the first course I published, I later went back and made an introductory course for beginners called “Sourdough Bread Baking 101,” but the professional course was my first one and it is still the most popular one. As time went by and I published more courses, eight in all, I became better at video taping and editing, but even so, this course remains the most sought after. Continue reading

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