I don’t know about you, but here in the northwest, we went from some unusually hot (for us) weather to cool and rainy. It feels like summer is gone and fall has made it’s claim. I’m okay with that, although I love summer here.
I want to let you in on some great news. READ MORE »
Hello Everyone! I’ve launched a new online baking course called, “Extreme Fermentation – Bake Modified Gluten Sourdough Bread.” The method was inspired by Yohan Ferrant’s method of low inoculation, extreme fermentation at high hydration.
For the course, I used a moderate high hydration to make the dough easier to handle. The course covers the low inoculation method of extreme fermentation with very little handling of the dough. I also show how to modify the dough so you can make “sour” sourdough or mild sourdough using the same dough. READ MORE »
Edited to name winners:
dallidallibakery – Brod and Taylor proofer
Lindsay Leong – Mockmill
Vanya Dineva – Lame by Zatoba
Arie@***shine.com – Fibrament Baking Stone
[email protected] – KD8000 Baker’s Scale
Winners please contact me at [email protected] by Dec 31st to claim your prize and give me your address so the sponsors can mail your prize to you.
Hello Everyone! I know you’re as excited as I am about giveaways. Today we are starting a Christmas Giveaway, it will end on Dec 12th so there will be enough time for the prizes to be mailed out to the winners in time for Christmas/Hanukkah/Festivities.
This year we have a wonderful line up of prizes from Brod and Taylor, MockMill, Zatoba, Baking Stone Co and Northwest Sourdough. Several of the companies will also being doing special discounts on their products just for you, so you can purchase some early gifts for your loved ones. READ MORE »
What a wonderful two days spent in St. Vith Belgium at the Puratos Center for Bread Flavour! A year ago Karl De Smedt asked me if I would like to visit the sourdough library in Belgium. I answered that I would love to visit someday. His reply was intriguing, “Well, we’ll have to see if we can make that happen.”
He made it happen. READ MORE »
Breads for Summer
Are you feeling it’s too hot to bake bread for summer? Don’t give up! There’s lots of ways to bake bread in summer. Flat breads are fun to bake and you only need a hot skillet, griddle or even a barbeque!
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I wanted to launch my new online course, “Sourdough Bread Baking Experiments,” this coming weekend, the last weekend of June. However, I am flying to the “Udemy Live,” convention where I have been asked to be a speaker. So instead I will shorten the launch READ MORE »
Hi everyone! Spring makes me feel so good! I am working on a new baking course and it is coming along fine. I love it when I am baking a lot as I am sure most of you do!
This post is for newbie bakers, there will be some fun things to find and do in this post. READ MORE »
Photo is from a future course I am working on.
And it’s okay! I am happy with their pricing policy change and I’m on board with their new direction. However, I thought I would give you, my baker friends, a last chance to get into my sourdough baking courses at the lower prices before they are no longer available. Although I’ve already changed some of my prices to reflect the new Udemy pricing, Udemy will not allow READ MORE »
Hello everyone! I’ve got a special for the Valentine weekend. All of my courses are 14.00 to celebrate Feb 14th, Valentine’s Day. This will last from now until Monday Feb 15th. Click on the links below to join in the fun: READ MORE »
Hello fellow bakers! I’ve been baking up a storm this first month of 2016. I hope you’ve had fun baking too! Udemy gave notice that they are setting the bar (new pricing structure) higher for their online courses (no more 10.00 specials), so I decided to have my own little special discount this last weekend of January (also check the “PS” at the bottom of the page for a contest to win a free course).
I’m discounting two of my sourdough baking courses:
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