Learn to bake sourdough bread - the best bread in the world!

Magnificent Sourdough

Jeremy's Baguette de Monde

Jeremy's Baguette de monge

If you haven’t noticed yet, I have added a new page to my blog. It is called Magificent Sourdough. I felt that what Susan at Wild Yeast was doing with her Yeast Spotting was a terrific idea and hoped to follow her example in spreading around the interest in baking. I am hoping to showcase Magnificent Sourdough Breads from all over, since my main interest is sourdough. There are some terrific bakers out there and I have two that I want to showcase, some real professionals, Jeremy of Stir the Pots and Nils from Ye Ole Bread Blogge. If you visit my page on Magnificent Sourdough you can link to their sites and see what they have been baking. If anyone else shares a passion for sourdough baking, submit your magnificent sourdough picture and follow the directions found on the Magnificent Sourdough page. You can also let me know if you see someone who deserves to be showcased on Magnificent Sourdough.

Happy Baking, and Happy Thanksgiving!

Nil' Holey Ciabatta

Nil's Ciabatta

Similar posts
  • Experiments With Freezing DoughI’ve been experimenting with freezing dough. My first experiment was with a two loaf batch of seeded dough.  After bulk ferment, I put the dough into the fridge to cool it down before shaping it. Chilling the dough minimizes excessive rising before it freezes. After refrigerating the dough for two hours, I shaped the loaves [...]
  • Slowing Down FermentationMost likely ambient temperatures are warmer now that it’s summer here in the northern hemisphere. Your starter and dough can over-ferment easily in hotter weather. Here are some ideas for slowing down your starter and dough: Things that help slow down a starter [...]
  • Summertime Wheat BreadI had some Yecora Rojo berries wheat left from the bag of wheat berries that Guy Frenkel sent me so I thought I'd use them up. I wanted to do something a bit different too, so I added a new ingredient that I hadn't tried before.It's not quite summer yet but it will be really [...]
  • Fresh Ground Flour and Home MillingI have two home mills, the Blendtec Kitchen Mill and the Mockmill, well maybe three if you count the cheapo coffee grinder I used in the past before I got the Mockmill. The Blendtec Kitchen Mill has been a mainstay in my kitchen for years. I’m actually on my second one as the first one ended [...]
  • Sweet and Sour SourdoughIt’s that time of year when lots of folks around the world are baking. We are heading into spring in this hemisphere and on the other side of the world they are heading into fall. Often in the summer many people give up baking for a while, so during summer half the world isn’t as [...]


  1. cheesenbreadcheesenbread
    May 2, 2009    

    Looks very good. Things are always better tasting and feeling when you do them yourself.
    Check out my blog on my home cheesemaking and home sourdough making experiments.

  2. March 9, 2009    

    I’d love to buy one of your bread books when you get it out there.

  3. March 9, 2009    

    Awesome website! Wonderful!

    I read your stuff and see myself years ago trying to make the perfect sourdough bread.
    The dishwasher idea, now that’s genius, that was fantastic. I am going to try that one.

    Here is a recipe I use here at home, it makes wonderful bread.

    Honey Whole Wheat Bread

    first day:
    Mix up and then place in a warm spot

    1/2 cup warm water
    pinch yeast
    3/4 cup mixed flour
    (I mix the flour 4 cups of white flour to 1 cup of whole wheat flour and mix it up making more than I need)

    2nd day:
    1/2 cup warm water
    3/4 cup flour

    3rd day:
    1/2 cup warm water
    3/4 cup flour

    After the third day this starter should be ripe and ready to use. It will smell nutty and look bubbly and have a slight sour smell to it. You need to feed it once or twice weekly fresh warm water and the flour mix to keep it alive.

    Okay when you want to make bread you need to feed the starter activating the yeast. If your going to make bread on Sat morning feed the starter Thursday night 1/2 cup warm water and 3/4 cup flour and stir well vigorously.

    Friday night feed the starter 1 1/2 cups of fresh warm water and 1/1/2 cups of flour and stir well
    Make sure you use a large ceramic/glass bowl because the starter may grow a lot and go over the edges. I cover it with plastic. You should watch the starter to see just how long it takes for it to rise and grow and wain so you know the life of your yeast.

    Then early Saturday morning mix up in a large bowl the following:

    1 cup warm water
    1 cup warm milk
    1/2 cup brown sugar
    1/2 cup honey
    1 1/2 tsp salt
    Mix well
    then add 1 1/2 cups of the starter and mix well.

    Then stir in the flour until you get a soft dough (this may be 6 to 8 cups of flour)
    add in a good handful or two of 7 grain rolled cereal as you stir in the flour
    You can use a whole grain rolled oats or any kind of whole grain cereal

    Knead the dough on a well floured surface for 15 – 17 min until it is elastic

    Place the dough into a bowl that has been buttered and cover and place into a warm spot allowing the dough to
    ferment for about 1/1/2 to 2 hours or until it is doubled

    Take the dough out and knead for about 5 min form into a ball cover with a dry towel and let rest for 30 min

    Get your flat baking tins ready
    Divide into loaves shape into round balls and place them on a greased flat pan then slash tops of loaves
    Cover and set in a warm place and let the dough proof for around 1 hour

    Preheat the oven to 500
    When the dough is done proofing wash the top with an egg and water wash and sprinkle tops with 7 grain rolled cereal or what ever you’ve used

    Place the loaves into the center of the oven (not to low so the bottoms wont burn not to high so the tops wont burn)
    turn down after you put loaves in to 400
    throw in 2 cups of ice cubes for steam and close the door and
    bake for 40 min or until bottom thumps when hit the bottom with your knuckle

    cool on rack

    People love this bread you’ll be a hit at home or work =)

    It’s a lot of work but it’s fun.


    Fr. Mike

Leave a Reply

Your email address will not be published. Required fields are marked *

Free E-Book

Get, "Make Your Own Sourdough Starter" FREE!

Discovering Sourdough, The Books:
Discovering Sourdough - The bread books!
Only 10-15 dollars  



Favorite Bread Baking Equipment