The following video series is an excerpt from my new online baking course: “Sourdough Bread Baking Experiments.”
Motherdough Bread is a sourdough bread not just made from motherdough, but ALL motherdough. See how I made it here: READ MORE »
Here are a collection of Sourdough Baking Technique videos about “The Dough,” all in one place. I thought it would be a good idea to have a list of videos and resources for baking techniques in one post so that you can bookmark it or share it with a new baker. However, one post would be too long, so I am breaking it up into three posts. This post will deal with techniques for The Dough. I will do a second post for Baking Equipment Ideas and a third post for Assorted Baking Techniques. READ MORE »
It was a wonderfully sunny day on this island so I named this bread Sunny Sourdough. Sunny sourdough is made with motherdough that has been aged at least 3 – 5 days. I had some 60% motherdough that was two weeks old and I wanted to use it so I made this bread.
I have a dear friend who is fighting cancer. The chemo treatments leave her unable to eat much but she loves eating my sourdough bread. So I have formulated this bread just for her. It is the white counterpart to Pink Wig bread which was also formulated for a woman fighting cancer (it is a whole wheat version). READ MORE »
I have been baking Salish Sea Sourdough at Passionate for Pies for two weeks now. Passionate for Pies is owned by two of the nicest people in Eastsound, Wa. Shasha Jean and Marie Bigbee opened Passionate for Pies three years ago. Their pies, tarts, and pot pies are reknown in the San Juan Islands and beyond for being the tastiest, most wholsome pastry treats available.
My baker friend Jeremy baked up a loaf of the 40/100 Motherdough and produced a mighty fine loaf.
See the post on his blog, Stir the Pots. Jeremy has some incredible posts. I will post links to a few that I really found interesting. You should bookmark his site and see what he has baking/cooking on a regular basis.
I have been experimenting with low hydration, extremely aged motherdough in the 40% and 60% hydration range. This post is about the 40% motherdough or seed dough as I often call it.
You’re thinking, “Sour Seed Dough?” what is she up to now? Debra Wink gave me the idea of playing with the Boudin original recipe, which she sent me. We have been experimenting back and forth with it to obtain a “sour” bread. It is obviously not the way they(Boudin) bake their sourdough now. Home baked sourdough’s are still the best.
This is Summer Sourdough cooling off quickly in my freezer. I am sending it to a friend and want to cool it down and get it into the mail on the same day. Hopefully this experiment with sending bread in the mail will be successful. Since I am sending it to an understanding friend, he can always toss it in the compost heap if it arrives in sad shape!
No, not 70 years old! 70% hydration! I baked up some motherdough bread today. Bread made with motherdough is out of this world delicious. The flavor of the wheat is brought out to it’s fullest. The smell is heavenly. The crumb is soft and somewhat custardy moist and tender. This is really good bread.