Besides Lucky Clover Trading Company, I’ve found these banneton selling at Amazon:
I haven’t used them so I can’t say whether they are good or not, but Lucky Clover has a 50.00 minimum last I heard so sometimes it’s better to just buy one or two. If you do a search on Amazon, you will come up with some good deals if you look for the lowest to highest prices in the search and not the relevant search. Many bannetons are still very high priced but some are really made with high quality materials.
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 work.
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.
Hi all you great home bakers! I am sorry! I have been so busy that I haven’t been able to post here as often as I would like. I have been making new videos, coming up with new formulas and having a lot of fun. I have also been writing a book, no two books and trying to publish two courses on Udemy. Continue reading More Videos on Youtube for Sourdough Bakers
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
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:
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).
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…