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
What a wonderful two days spent in St. Vith Belgium at the Puratos Center for Bread Flavour! A year ago Karl De Smedt asked me if I would like to visit the sourdough library in Belgium. I answered that I would love to visit someday. His reply was intriguing, “Well, we’ll have to see if we can make that happen.”
He made it happen.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
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
Hi everyone! We are having a challenge in our group on Facebook called, “Perfect Sourdough.” The challenge is to score a loaf to look like a sunflower, some 3d scoring fun. So I made up a variation of the Alaska Sourdough bread and had a super lot of fun scoring the loaves. Here is how I did it: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
Hello Everyone! I purchased a new Blendtec Grain mill. I had one for years but had to let it go when I moved a while back. I’ve missed it ever since. So I bought it and have a demo of how it works right out of the box on Youtube here: Continue reading
Sorry to those that missed out on the super baking course discounts before the April 4th deadline. I have had several people contact me with disappointment.Continue reading