Posts tagged baking

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

KD 8000 Baker's Scale

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 unbox the new scale and show you how to use it and some of it’s features. I also show  you how to program the “auto turn off” Continue reading Program the KD8000 Scale and Use the Baker’s Percent Key

Autolyse – Rest and Go to Work

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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 work.

Continue reading Autolyse – Rest and Go to Work

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

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.

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

A New Year…Looking Back

It was  one year ago that I came to live in the San Juan Islands. So much has happened since then. I got a chance  to bake commercially in a local bakery. Unfortunately the bakery shut down and I am looking for a job. Continue reading A New Year…Looking Back

Kneading Conference West 2012 Part II

The Business of Baking

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. Continue reading Kneading Conference West 2012 Part II

Kneading Conference West 2012 Part I

MC, Teresa (me) and Breadsong photo by Douglas McLaughlin

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 Continue reading Kneading Conference West 2012 Part I

Salish Sea Sourdough and Passionate for Pies

Salish Sea Sourdough

I have been baking Salish Sea Sourdough  at Passionate for Pies for two weeks now. Passionate for Pies is owned by two of the nicest people in Eastsound, Wa.  Shasha Jean and Marie Bigbee opened Passionate for Pies three years ago. Their pies, tarts, and pot pies are reknown in the San Juan Islands and beyond for being the tastiest, most wholsome pastry treats available.

Continue reading Salish Sea Sourdough and Passionate for Pies

40/100 Sour Seed Bread

I have been experimenting with low hydration, extremely aged motherdough in the 40% and 60% hydration range. This post is about the 40% motherdough or seed dough as I often call it.

Continue reading 40/100 Sour Seed Bread