Yea, I know, I know, walking where? How do you walk sourdough? Well I just needed a name for my bread and I was going on a walk so that’s what I named it. I should have called it “Quick get some dough ready, we’re out of bread.”
I fed my starter in the morning, was out of bread, wouldn’t be able to bake early the next day, but wanted to start some dough that I could bake as soon as I could get to it. So I made up this dough:Continue reading
NEW course Launch!
Join my new sourdough baking course here: Sourdough Bread Baking Experiments
In this course, I boiled bread, worked with low inoculation, double hydrations, motherdough, overnight ferments, super high hydration (Cristal Bread) and other fun experimental methods. I also played around with some heritage grains, Spelt and Teff. There is even a failed experiment with double hydration!Continue reading
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 launchContinue reading
What Does Hydration Mean – in Baking Terms? (This is an excerpt from my Sourdough Bread Baking 101 course)
Teresa L Greenway Northwest Sourdough – all rights reserved worldwide
Hydration, in bread baking terms, means how much water or liquid there is in a given amount of flour, or the ratio of water to flour weight. More water means a higher hydration or wetter dough. Less water means a lower hydration or drier, stiffer dough. Understanding hydration allows a baker to know approximately how wet or dry dough will be. An average lower hydration dough might be around 60% – 64% hydration (an average hydration used in large scale bakeries). Wet high hydration Ciabatta dough might be around 75 %- 85% hydration.Continue reading
Hello Everyone! I purchased a new Blendtec Grain mill. I had one for years but had to let it go when I moved a while back. I’ve missed it ever since. So I bought it and have a demo of how it works right out of the box on Youtube here: Continue reading
I have a neighbor who has to eat gluten free so I told him I would play around with the gluten free flour available in the regular grocery stores. I did not use sourdough, I used commercial yeast and had to go buy some at the store. It was a it weird but I wanted to get a good loaf first and then experiment making it with sourdough later. So this is my first test:Continue reading
Wow, just on the heels of our 10k celebration! I’ve worked hard for several months putting this new course together and I’ve had a lot of fun! This course is different than the others as it uses baking powder and baking soda along with sourdough to make old timey treats like cornbread, scones, biscuits, etc There is one skillet bread which uses only sourdough for leavening and it is a challenge loaf! I can’t wait to see your results!