Archive for the Sourdough Baking Category

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!

Blister Crust Formula – Potato Water Sourdough

Thank you for the great response to the Blister Crust Series on YouTube. I will embed it here:
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Also I was asked to post the formula for those who viewed the videos but wanted a place to refer to the formula for reference or print out. So here you go:
Continue reading Blister Crust Formula – Potato Water Sourdough

Video # 2 Fermentation and Folding Dough

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I’ve got the second video finished. It’s called Blister Crust Sourdough Part 2 Fermentaion and Folding Dough.  I am working on video number three which will be about shaping, slashing and proofing. The final video will be about baking and the finished bread.  Continue reading Video # 2 Fermentation and Folding Dough

Blistered Crust Sourdough – New Video Series

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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:

Continue reading Blistered Crust Sourdough – New Video Series

Reopening my Blog – So Grateful to All of You.

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Hello everyone! As the new year draws to a close and a brand new year is just about to begin, I’ve decided to reopen my blog and continue on with my newest book, “100% Sourdough.”

The last several years have been devastating for me. I fled an abusive marriage which lasted 30 years. I thought things would get better and in some ways they did, but leaving an abusive person is the most difficult thing anyone can do (well in my opinion).

Continue reading Reopening my Blog – So Grateful to All of You.

Potato Flax Sourdough

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Leftover mashed potatoes are a good thing when it comes to baking. I used potatoes and flax seeds to help keep the bread moist for a longer period of time. It really works.  I also used the double hydration technique to obtain a nice spring and crumb with a lower protein all purpose flour. Here ya go…

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Kneading Conference West 2013

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For the third year in a row, the folks who put together Kneading Conference West, did a wonderful job. It was great to see baker friends from  former conferences, Floyd of The Fresh Loaf, MC of Farine and Meeghan of Breadsong.

It was also great to see baking instructors from past conferences, Scott Mangold of Bread Farm, Continue reading Kneading Conference West 2013

Cheesy Topped Loaf

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This is a companion post to the post Fig-caccia! If you want to make Cheesy Topped Loaf, the formula is at: Fig-caccia!

I made the dough using the formula found on the linked page. I used half of the dough for the Fig-caccia! and half of the dough for the Cheesy Topped Loaf. The dough is 77% hydration and wet, but not too wet as I used a large amount of whole grain flour in the formula.  Continue reading Cheesy Topped Loaf

Fig-caccia!

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I’ve been busy all summer, baking at the new bakery in town. So I haven’t had a lot of time for baking in my own home. Today however, I decided to be creative and do something new. My sweetheart bought me some fresh figs because he knows how much I love figs. Continue reading Fig-caccia!

Sourdough Pita Flatbread

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I baked up some pita pocket breads today or flatbread.  It is so good when you make your own fresh and hot off the baking stone!

Continue reading Sourdough Pita Flatbread