Sourdough, sourdough, sourdough, oh yea, sourdough!

Posts in category Technical

Baker’s Percent…. and Che...

Baker’s Percent…. and Cheese

How many of you sourdough bakers like good cheese with your sourdough? My friend Daniel, is an expert on cheese and has a fun course all about cheese. I wanted to help him promote his course and he agreed to have a discount just for my blog readers so without further ado here is the […]

Program the KD8000 Scale and Use the ...

Program the KD8000 Scale and Use the Baker’s Percent Key

I’ve been asked for quite a while to show how to turn off the “auto turn off” and also how to use the baker’s percent key for the KD8000. I made two videos because the one I was going to make was just too long, so I split it in two. In this video I […]

Baking Equipment – Pan Sizes &#...

Baking Equipment – Pan Sizes – Dough Trough

  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 […]

Autolyse – Rest and Go to Work

Autolyse – Rest and Go to Work

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 […]

Blistered Crust Sourdough – New...

Blistered Crust Sourdough – New Video Series

  I’ve promised to teach you how I make the blistery crust sourdough bread. It’s taking me a while because I am learning to use a new video editing software. Hopefully, I will improve as I roll out the next few videos, but here is the first one in the series:

Hand Crafted Wooden Lame – Shop

Hand Crafted Wooden Lame – Shop

                                I am Wyllis Greenway, Teresa’s son. I originally designed these lames because I love to work with wood. Most bread slashers you could get were either made of plastic or metal. I thought that a lame should invite the […]

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

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