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! Continue reading
Michael Eggebrecht teaching the Professional Baking class at Kneading Conference West.
I was lucky enough to attend the first annual Kneading Conference West in Mt. Vernon Wa at the WSU extension center. The conference lasted three wonderful days, Sept 15 – 17 2011. There was so much to see and do that it was hard to pick which classes to attend. The food served was really good and the people were just my kind of people.. obsessed with bread.
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 Continue reading
The Australian Forum is having a Baguette bakoff, and I was asked to submit. So today I baked up six one pound Baguettes. I just used the Basic White recipe on my site at : http://www.northwestsourdough.com/recipes.html , and I added a cup of motherdough. If you don’t know what motherdough is, do a search on my blog here, there are some other posts about it. I mixed up the dough yesterday, but instead of shaping the loaves and putting them in the refrigerator, I put the whole bowl in the refrigerator and warmed up the dough and shaped this morning.