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Posts tagged baking

Time and Temperature Experiments with Modified Gluten Bread

modiifiedtest

Hello everyone! I’ve been experimenting with time and temperatures from the Modified Bread formula from my course “Extreme Fermentation.” What’s really great about this bread is that you can do endless experiments to find out what the bread will do, especially since the batch is large.  READ MORE »

New Baking Course – Extreme Fermentation

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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 »

Launch Week Surprise Giveaway for November!

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Edited: The two winners are: [email protected] and [email protected] Please contact me at: [email protected]  Shipping to USA only. If outside of USA you are responsible for shipping or you can select a gift certificate instead.

All of my baking courses are offered at discount during a new course launch. I launched “Old Fashioned Sourdough” this month so in this post I will have special coupons for all of the courses. I’ve had a rush of new students and a lot of excitement. So… READ MORE »

Be on the Rachel Ray Show?

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Hi Everyone, I don’t think there’s much chance of winning this contest, so many young talented contestants, but hey it’s fun just to enter!

I don’t have time to make a “pick me” video so I uploaded a modified promo video from one of my baking courses. If you wanted to go and “like” me, that would be super nice. Thanks!

Teresa

http://dreamjobbing.com/RachaelRayShow#2052

Program the KD8000 Scale and Use the Baker’s Percent Key

KD 8000 Baker's Scale

I’ve been asked for quite a while to show how to turn off the “auto turn off” and also how to use the baker’s percent key for the KD8000. I made two videos because the one I was going to make was just too long, so I split it in two.

In this video I unbox the new scale and show you how to use it and some of it’s features. I also show  you how to program the “auto turn off” READ MORE »

Autolyse – Rest and Go to Work

autolyse
Autolyse – Rest and Go to Work


Autolyse (Auto-Leese) is a term used in baking that refers to a simple method which improves the flavor and quality of bread. Essentially, the flour and water in the formula are mixed together and left to rest. The dough might be resting but the microorganisms are going to work.

READ MORE »

Video # 2 Fermentation and Folding Dough

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I’ve got the second video finished. It’s called Blister Crust Sourdough Part 2 Fermentaion and Folding Dough.  I am working on video number three which will be about shaping, slashing and proofing. The final video will be about baking and the finished bread.  READ MORE »

Reopening my Blog – So Grateful to All of You.

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Hello everyone! As the new year draws to a close and a brand new year is just about to begin, I’ve decided to reopen my blog and continue on with my newest book, “100% Sourdough.”

The last several years have been devastating for me. I fled an abusive marriage which lasted 30 years. I thought things would get better and in some ways they did, but leaving an abusive person is the most difficult thing anyone can do (well in my opinion).

READ MORE »

Kneading Conference West 2013

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For the third year in a row, the folks who put together Kneading Conference West, did a wonderful job. It was great to see baker friends from  former conferences, Floyd of The Fresh Loaf, MC of Farine and Meeghan of Breadsong.

It was also great to see baking instructors from past conferences, Scott Mangold of Bread Farm, READ MORE »

A New Year…Looking Back

It was  one year ago that I came to live in the San Juan Islands. So much has happened since then. I got a chance  to bake commercially in a local bakery. Unfortunately the bakery shut down and I am looking for a job. READ MORE »

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