Wow, just on the heels of our 10k celebration! I’ve worked hard for several months putting this new course together and I’ve had a lot of fun! This course is different than the others as it uses baking powder and baking soda along with sourdough to make old timey treats like cornbread, scones, biscuits, etc […]
I’ve been working off and on with my Brod and Taylor dough proofer as I put together my courses. I’ve added the new optional second shelf to extend my use of the proofer. I’ve used this proofer since it first came out in and was actually a beta tester for the company. I jumped right […]
I was asked to add a baguette formula and “how-to videos” to my new Udemy Course. It took me a few weeks to work out a formula I liked. I did four different iterations but was unhappy with the outcome until the last experiment. Then I hit pay dirt! The taste is beyond fantastic!
Thank you for the great response to the Blister Crust Series on YouTube. I will embed it here: . . 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:
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.
There is a new addition to my Magnificent Sourdough page. Baker Judd Friedman’s bread, Pain de Campagne is showcased.
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. […]
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.” […]
No, not 70 years old! 70% hydration! I baked up some motherdough bread today. Bread made with motherdough is out of this world delicious. The flavor of the wheat is brought out to it’s fullest. The smell is heavenly. The crumb is soft and somewhat custardy moist and tender. This is really good bread.
Yea, I am at it again. I found out that adding more diastatic malt to this kind of dough is a good thing. The salt can initially make the this kind of dough somewhat tough, the crust too thick and crunchy. It can be difficult to obtain a good color to the crust.