Posts tagged motherdough

Sunny Sourdough

sunnyday2

It was a wonderfully sunny day on this island so I named this bread Sunny Sourdough. Sunny sourdough is made with motherdough that has been aged at least 3 – 5 days. I had some 60% motherdough that was two weeks old and I wanted to use it so I made this bread.

Continue reading Sunny Sourdough

Blonde Wig Sourdough

I have a dear friend who is fighting cancer. The chemo treatments leave her unable to eat much but she loves eating my sourdough bread. So I have formulated this bread just for her. It is the white counterpart to Pink Wig bread which was also formulated for a woman fighting cancer (it is a whole wheat version). Continue reading Blonde Wig Sourdough

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 Motherdough – Featuring…Jeremy – Stir the Pots

My baker friend Jeremy baked up a loaf of the 40/100 Motherdough and produced a mighty fine loaf.

See the post on his blog, Stir the Pots. Jeremy has some incredible posts. I will post links to a few that I really found interesting. You should bookmark his site and see what he has baking/cooking on a regular basis.

Continue reading 40/100 Motherdough – Featuring…Jeremy – Stir the Pots

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

Sour Seed Dough 40/100 and 60/100

You’re thinking, “Sour Seed Dough?” what is she up to now? Debra Wink gave me the idea of playing with the Boudin original recipe, which she sent me. We have been experimenting back and forth with it to obtain a “sour” bread. It is obviously not the way they(Boudin) bake their sourdough now.  Home baked sourdough’s are still the best.

Continue reading Sour Seed Dough 40/100 and 60/100

Summer Sourdough

 

This is Summer Sourdough cooling off quickly in my freezer. I am sending it to a friend and want to cool it down and get it into the mail on the same day. Hopefully this experiment with sending bread in the mail will be successful. Since I am sending it to an understanding friend, he can always toss it in the compost heap if it arrives in sad shape!

.

Continue reading Summer Sourdough

Motherdough 70

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.

Continue reading Motherdough 70

Sourdough Pizza with a Bubbly Crust

This 16" pizza took 1.5 lbs of dough

We all love pizza, that is just the way it is! (If you don’t, don’t tell anyone, you will be deemed a suspicious person) If you like a chewy, tasty crust, you might want to add some sourdough to your dough. For this formula, I added not only 60% motherdough which had been cold fermented three days ( for the flavor and added extensibilty), but also some vigorous 100% hydration starter as well (for the yeasts).

Continue reading Sourdough Pizza with a Bubbly Crust

Baking, Books, Slicing and Baker Friends

There won’t be a recipe on this post. Instead I want to talk not only about Salt Fermented Sourdough ( I will link once again to my salt fermented dough formula here), but about my book, “Discovering Sourdough” and about some of my baking friends.

Continue reading Baking, Books, Slicing and Baker Friends