Category Archives for "Sourdough Baking"

Baking Equipment – Pan Sizes – Dough Trough

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I’ve had a lot of people asking me about my dough trough I use in my videos. I kept telling people they are 1/4 size Cambro Translucent  food pans with lid (it’s what they were called when I purchased them, only it may have been wrong). I gave out links but then there seemed to be a problem. Some professional sites were calling a quarter sized pan a half size instead. Sooooo I decided to do a bit of research on that because I have worked in bakeries and I know what a full size, half size and quarter size pan looks like. A full size pan in bakery terms is a large pan that bakeries use in their large ovens.Continue reading

Reopening my Blog – So Grateful to All of You.

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Hello everyone! As the new year draws to a close and a brand new year is just about to begin, I’ve decided to reopen my blog and continue on with my newest book, “100% Sourdough.”

The last several years have been devastating for me. I fled an abusive marriage which lasted 30 years. I thought things would get better and in some ways they did, but leaving an abusive person is the most difficult thing anyone can do (well in my opinion).

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Cheesy Topped Loaf

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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. Continue reading

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