I had a lot of fun coming up with this formula for 100% hydration 100% whole wheat sourdough bread. It was really easy actually. I used Bob’s Red Mill Organic Whole Wheat flour and made up a 100% hydration dough, enough to make two loaves. This was in response to a student in my class […]
Accomplished baker, Vanessa Kimbell wrote a great post on “Sourdough and Digestibility.” I was very interested to read her post because I have people frequently asking me this very same question. In my own family I did some experimentation (with willing, no actually demanding subjects) with the digestibility issue. .
Barrett had problems connecting at first so there is a space before she starts in. Live With Barrett: Interview with Teresa L Greenway – Northwest Sourdough Barrett has some great interviews with women entrepreneurs. Check out some of her other interviews if you are interested. Also see: Barrett’s Wisdom and Wellness Workshop. My new course “Rediscover […]
For two months I’ve been working on my Udemy online bread baking course. It’s called,“BAKE REAL ARTISAN SOURDOUGH BREAD Like a Professional” I think you’ll really like it. If you click HERE you can see the landing page and get more information. The link will also automatically give you a discount to the class. Once you […]
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 […]