The following articles were authored by northwestsourdough

Sandwiches Anyone?

I couldn’t pass up sharing this post from Elite Daily. I’ve haven’t seen such wonderful sandwich porn in a very long time and not so many in one place!

Here are some to start out with:

Avocado, Asparagus and Dill Havarti Grilled Cheese

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Continue reading Sandwiches Anyone?

My Favorite Baking Equipment – Gotta – Wanna –

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I am often asked where I get this piece of baking equipment or that one. I have done a few posts on singular items but no posts on an inclusive list of baking equipment I use or want to use. :)

These are mostly Amazon links and I am an affiliate. It won’t cost you anymore to use my links, but it will help me out. Also, if you pull any live link to your desktop and use it as an entry portal every time you use Amazon, I will be credited a small amount and lots of small amounts adds up to large amounts and then I can get my kids bigger clothes (they don’t seem to stop eating) 😉

So here goes: Continue reading My Favorite Baking Equipment – Gotta – Wanna –

RIP Mom <3

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Martha Hosier, my sweet, gentle mom left this earth today. I just want to post this to honor her memory.  In this picture she was a young woman, she left behind 12 children, 54 grandchildren and her best friend and lover for almost 60 years (this October), my dad, Richard. She ultimately died of congestive heart failure.

Thank you to all of you who are my family and friends for your support and kindness.

Teresa

 

Sourdough and Digestibility with Vanessa Kimbell

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Accomplished baker, Vanessa Kimbell wrote a great post on “Sourdough and Digestibility.” I was very interested to read her post because I have people frequently asking me this very same question. In my own family I did some experimentation (with willing, no actually demanding subjects) with the digestibility issue.

. Continue reading Sourdough and Digestibility with Vanessa Kimbell

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 Baking Equipment – Pan Sizes – Dough Trough

Live with Barrett: Radio Interview with Teresa L Greenway

Barrett had problems connecting at first so there is a space before she starts in.

Live With Barrett: Interview with Teresa L Greenway – Northwest Sourdough

Barrett has some great interviews with women entrepreneurs. Check out some of her other interviews if you are interested.

Also see: Barrett’s Wisdom and Wellness Workshop.

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Live with Barrett: Interview with Teresa L Greenway

My new course “Rediscover Real Artisan Sourdough Baking”  (discount link)  is available at: https://www.udemy.com/rediscover-real-artisan-sourdough-baking/?couponCode=SITE25

 

Happy Baking everyone!!

 

Bake Real Artisan Sourdough Bread Class – LIVE!

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For two months I’ve been working on a Udemy online class. It’s called,“BAKE REAL ARTISAN SOURDOUGH BREAD”
I think you’ll really like it. If you click HERE  you can see the landing page and get more information. The link will also automatically give you a discount to the class. Once you are in, you are in for life and get all updates and new formulas by just checking back now and then.

Continue reading Bake Real Artisan Sourdough Bread Class – LIVE!

Looking for Bannetons?

 

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Besides Lucky Clover Trading Company, I’ve found these banneton selling at Amazon:

I haven’t used them so I can’t say whether they are good or not, but Lucky Clover has a 50.00 minimum last I heard so sometimes it’s better to just buy one or two. If you do a search on Amazon, you will come up with some good deals if you look for the lowest to highest prices in the search and not the relevant search. Many bannetons are still very high priced but some are really made with high quality materials.

Continue reading Looking for Bannetons?

Autolyse – Rest and Go to Work

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Autolyse – Rest and Go to Work


Autolyse (Auto-Leese) is a term used in baking that refers to a simple method which improves the flavor and quality of bread. Essentially, the flour and water in the formula are mixed together and left to rest. The dough might be resting but the microorganisms are going to work.

Continue reading Autolyse – Rest and Go to Work

Overnight Sourdough – Super Sticky Dough – Awesome Bread!

 

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I had a lot of fun baking this bread and making this video. There’s an overnight sourdough bread formula in my book, but this one is different. The dough has whole wheat, rye and bread flour and is very sticky with a high hydration. You will see how to handle a very sticky dough.

Continue reading Overnight Sourdough – Super Sticky Dough – Awesome Bread!