There has been an ongoing controversy over whether a starter culture that you obtain elsewhere, is taken over by, or reverts to, the local microorganisms after you have had it for a while. I asked Debra Wink that question and she said a stable starter would keep the original organisms intact if it was healthy. […]
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.
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, […]
In my upcoming book, the feature recipe is the Salt Fermented Sourdough. I love working with this sourdough. I decided to experiment using the Power Flour from Pendleton Mills that I have been posting about. Power Flour is the flour of choice for this San Francisco style bread. I started out by…
After my last post about poor quality flour, I decided to see what other kinds of flour I could find locally. I found a 5lb bag of King Arthur Unbleached Bread flour at the local KTA market and also a Gold Medal Bread flour, which was five pounds as well. The King Arthur Flour cost […]
I am at it again. I wanted to go after the crust and the sour of the San Francisco Sourdough. I have come up with a new technique that I have been experimenting with for a while. However, I want to take a moment to thank Peter Reinhart for giving me assistance with the publishing […]
Well, I can finally say, “I did it!” after several years of varied experimentation with sourdough, I have finally achieved what I was aiming for. I really can’t believe it. I experimented with high hydration doughs, low hydration doughs, all kinds of different formulations of doughs, timing, temperatures, autolyse, no autolyse, flour blends, different starters, motherdoughs,etc. If […]
I have been working with my San Francisco Starter and came up with a 65% hydration Sourdough with a small amount of cracked wheat thrown it for texture and eye appeal. I used a larger amount of starter than usual in the mix, to have the dough raise a little quicker. The dough was great […]