Kneading Conference West is a three day event held in September at the Washington State University Extension and Research facility in Mt. Vernon. It brings together bakers, plant breeders, millers, brewers and even oven builders, all with some connection to grain.
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 […]
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.
Visiting with some of my family: I have been busy and haven’t posted or baked much lately. However I always seem to be thinking about sourdough anyway. While visiting family in California, I came upon some “California Sourdough” baked in the Midwest and shipped to the coast. I think it should have read, “Midwest Sourdough.” […]
Pizza Margherita (a one day sourdough crust formula) . . I said in an earlier post that I would come up with a one day sourdough formula for a pizza crust. Well, I have one I think you’ll like…
Want a cool pizza on a hot day???? I thought maybe it would be fun to play around with dessert pizza. I have never really been fond of dessert pizza, but that might be because I only ever tried one sprinkled with cinnamon and sugar. I have a great fondness for blueberries, I also […]
We all love pizza, that is just the way it is! (If you don’t, don’t tell anyone, you will be deemed a suspicious person) If you like a chewy, tasty crust, you might want to add some sourdough to your dough. For this formula, I added not only 60% motherdough which had been cold fermented […]
A customer of mine has asked me to make up a sourdough pizza dough recipe. He gave me his to convert, but I felt like being creative so I … Made a preferment at noon with (this was fermented at room temperature): 2 cups of ripened motherdough starter – 1 lb – 2 oz (motherdough is any starter […]