Sourdough, sourdough, sourdough, oh yea, sourdough!

Posts in category Experiments

The Controversy Rages On….

The Controversy Rages On….

There has been an ongoing controversy over whether a starter culture that you obtain elsewhere, is taken over by, or reverts to, the local microorganisms after you have had it for a while. I asked Debra Wink that question and she said a stable starter would keep the original organisms intact if it was healthy. […]

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…

Kneading Conference West 2012 Part II

Kneading Conference West 2012 Part II

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.

Kneading Conference West 2012 Part I

Kneading Conference West 2012 Part I

Kneading Conference West (Sept 13, 14 and 15) 2012 was a terrific success. I had the privilege of attending for the second year in a row and I am really glad I did. The Kneading Conference  is held in the beautiful Skagit Valley in Mt Vernon, Wa at

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 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 […]

Baking in the Basement Woodstove!

Baking in the Basement Woodstove!

  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 […]

A New Year, a New Life

A New Year, a New Life

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.

Experiments with Autolyse # 2

Experiments with Autolyse # 2

Those of you who like to bake without thinking about what’s behind it… might want to skip this post…. This is a follow up experiment to the post Experiments with Autolyse #1  (length of autolyse) To autolyse means to give your dough a rest period after mixing and before adding the salt to the dough. […]

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