Sourdough, sourdough, sourdough, oh yea, sourdough!

Posts in category Motherdough

Pre-Launch of My New Baking Course &#...

Pre-Launch of My New Baking Course – Friday, August 21st!

Hello Everyone! I’ve had a lot of interest in my new course and am excited for this Friday to arrive. Friday morning I will be sending out the Pre-Launch notice to all of the people on my Early Bird list. Not only do they get early entrance to my new course, “Learn to Bake Classic Bread, […]

Super Giveaway & Pre-Launch Sign...

Super Giveaway & Pre-Launch Sign Up – 2 Weeks left….

  SUPER GIVEAWAY!! WIN a Brod & Taylor Bread Proofer (it also makes great yogurt and melted chocolates). To celebrate the launch of my second baking course, “Learn to Bake Classic Breads, Artisan Sourdough,” on August 28th, I will be hosting a super giveaway!

How to get Blisters on Your Bread Cru...

How to get Blisters on Your Bread Crust

I have been called the queen of blisters…. ha ha ha! I love it! Now if you are from those countries where bread crust blisters are considered a fault, then go off and hide in the corner because this post isn’t for you.  Here in the USA we love blistered crust,

Sunny Sourdough

Sunny Sourdough

It was a wonderfully sunny day on this island so I named this bread Sunny Sourdough. Sunny sourdough is made with motherdough that has been aged at least 3 – 5 days. I had some 60% motherdough that was two weeks old and I wanted to use it so I made this bread.

Blonde Wig Sourdough

Blonde Wig Sourdough

I have a dear friend who is fighting cancer. The chemo treatments leave her unable to eat much but she loves eating my sourdough bread. So I have formulated this bread just for her. It is the white counterpart to Pink Wig bread which was also formulated for a woman fighting cancer (it is a whole […]

Flaxseed Ciabatta – for World B...

Flaxseed Ciabatta – for World Baking Day 2012

For World Bread Day today, I decided to bake up some Ciabatta. I had completely forgotten it was WBD until I saw postings on FaceBook and I thought I had better do something quick. Well, quick doesn’t work too well for sourdough…

Salish Sea Sourdough and Passionate f...

Salish Sea Sourdough and Passionate for Pies

I have been baking Salish Sea Sourdough  at Passionate for Pies for two weeks now. Passionate for Pies is owned by two of the nicest people in Eastsound, Wa.  Shasha Jean and Marie Bigbee opened Passionate for Pies three years ago. Their pies, tarts, and pot pies are reknown in the San Juan Islands and […]

40/100 Motherdough – Featuring&...

40/100 Motherdough – Featuring…Jeremy – Stir the Pots

My baker friend Jeremy baked up a loaf of the 40/100 Motherdough and produced a mighty fine loaf. See the post on his blog, Stir the Pots. Jeremy has some incredible posts. I will post links to a few that I really found interesting. You should bookmark his site and see what he has baking/cooking […]

40/100 Sour Seed Bread

40/100 Sour Seed Bread

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.

Sour Seed Dough 40/100 and 60/100

Sour Seed Dough 40/100 and 60/100

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 […]

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