I have been experimenting with low hydration, extremely aged motherdough in the 40% and 60% hydration range. This post is about the 40% motherdough or seed dough as I often call it.
You’re thinking, “Sour Seed Dough?” what is she up to now? Debra Wink gave me the idea of playing with the Boudin original recipe, which she sent me. We have been experimenting back and forth with it to obtain a “sour” bread. It is obviously not the way they(Boudin) bake their sourdough now. Home baked sourdough’s are still the best.
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The winners for this contest are Susan, Tom Chism and Jim Berg. Check your post below for directions. The book review winner is Mark who posted “A happy sourdough baker” on the Amazon book reviews. Congratulations to the winners. Be sure to let me know which file format you desire and send an email to : northwestsourdough@gmail.com so I have your email address. I usually have to send the files in two or more emails.
Yesterday my book, “Discovering Sourdough” was launched on Amazon as a Kindle version. See here: Discovering Sourdough
So I have decided to have a giveaway contest.
Continue reading “Discovering Sourdough” launched for Kindle – Contest
Earlier I mentioned I wanted to try to bake in the woodstove in the basement where I am living. It looks like this: (Wouldn’t it inspire you to try baking in it?)
It has been cold here as of late, so I fired it up and ran it all night long. There were some nice coals in the morning.
March 5, marks the second anniversary of my escaping an abusive situation. Each March 5, I light a candle, let it burn all day long and ask others to do so as well – to remember those who have lived with and suffered (are still suffering) or died from abuse.
San Juan Island area is a beautiful place to live. The locals are very friendly, it has been fun to meet new people. I attended a transportation meeting to see about road safety and bike trails. I joined a prayer group from the church I attend and I was able to help out at the local soup kitchen this week and bring some of my bread.
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Continue reading Cinnamon Rolls, Pita Pockets, Pizza dough, Soft White Bread, Rolls….
This month has been a pizza month in this household. Earlier I made a morphed pizza dough using both a starter (natural levain) and commercial yeast. It is featured on pizzaquest.com:
A Morphed Pizza Dough The dough is silky soft, easy to work with and makes wonderful pizza dough.
Over the New Year holidays, I moved to the San Juan Islands. It has been a two year journey for me from an abusive situation, a divorce and now starting over. Continue reading A New Year, a New Life
Sourdough Wreaths
Here is a neat shaping technique for dough that will enable you to end up with beautiful Christmas wreaths to give for gifts or showcase your buffet table. You can follow any recipe that will produce about 1.5 lbs of dough, as each wreath is 1.5 lbs each. You can also use any filling that suits your fancy. Some ideas would be pecans and chopped apples, preserves, chopped dates, figs and walnuts, cherries, dried cranberries, blueberries, etc.
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Brod and Taylor sent several of us online blogging bakers their new Folding Bread Proofer. I was one of them. My Technical Administrator on the Sourdough Forum and I were talking about jerry rigging our own proofer before I received notice from Brod and Taylor about testing their new proofer.
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