Sourdough, sourdough, sourdough, oh yea, sourdough!

Posts tagged artisan bread

Video # 2 Fermentation and Folding Do...

Video # 2 Fermentation and Folding Dough

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. 

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:

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.

March 5 and Rose’s Cafe/Bakery

March 5 and Rose’s Cafe/Bakery

March 5, marks the second anniversary of my escaping an abusive situation. Each March 5, I light a candle, let it burn all day long and ask others to do so as well – to remember those who have lived with and suffered (are still suffering) or died from abuse.

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.

New Addition to Magnificent Sourdough

New Addition to Magnificent Sourdough

There is a new addition to my Magnificent Sourdough page. Baker Judd Friedman’s bread, Pain de Campagne is showcased.

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. […]

Autumn Days – My Favorite

Autumn Days – My Favorite

Visiting with some of my family: I have been busy and haven’t posted or baked much lately. However I always seem to be thinking about sourdough anyway. While visiting family in California, I came upon some “California Sourdough” baked in the Midwest and shipped to the coast. I think it should have read, “Midwest Sourdough.” […]

Kneading Conference West

Kneading Conference West

Michael Eggebrecht teaching the Professional Baking class at Kneading Conference West. . I was lucky enough to attend the first annual Kneading Conference West in Mt. Vernon Wa at the WSU extension center. The conference lasted three wonderful days, Sept 15 – 17  2011. There was so much to see and do that it was […]

Lady Bear’s Bread

Lady Bear’s Bread

Big Bear’s Bread has been a real popular bread, I have had many emails about it. I wanted to try the same formula, but try to shorten the preferment time and add some grains/seeds. Since that is what I like (the grains/seeds), I thought I would call this variation, “Lady Bear’s Bread.”