Tag Archives for " Northwest Sourdough "

Christmas Giveaway 2016

giveaway

 

Edited to name winners: 

Dianna 
dallidallibakery – Brod and Taylor proofer

Lindsay Leong – Mockmill

Vanya Dineva – Lame by Zatoba

Arie
[email protected]***shine.com – Fibrament Baking Stone

David
dav*[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. Continue reading

Biggest Discount Ever for book, “Discovering Sourdough”… Time’s Running Out…

Bestcover

Okay, just like I promised you. For today, March 21 through midnight March 23, my book, “Discovering Sourdough,” all four volumes (almost 400 pages), will be on sale for 9.99.
That is the lowest amount it has ever been sold for since publication. On Etsy you make one payment and get all four books as a pdf download.

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The regular price is 23.95. If Amazon catches me, I have to stop the sale, as they don’t like to be undersold and I have it on Amazon. My books are available as four pdf downloads from:
https://www.etsy.com/shop/PixieBakery

If you purchase and leave a review, email me at ([email protected]) and I will send you a free copy (value 4.00) of my 40 Hour Sourdough formula.

Continue reading

Cheesy Topped Loaf

cheese6

This is a companion post to the post Fig-caccia! If you want to make Cheesy Topped Loaf, the formula is at: Fig-caccia!

I made the dough using the formula found on the linked page. I used half of the dough for the Fig-caccia! and half of the dough for the Cheesy Topped Loaf. The dough is 77% hydration and wet, but not too wet as I used a large amount of whole grain flour in the formula. Continue reading

The Controversy Rages On….

There has been an ongoing controversy over whether a starter culture that you obtain elsewhere, is taken over by, or reverts to, the local microorganisms after you have had it for a while.

I asked Debra Wink that question and she said a stable starter would keep the original organisms intact if it was healthy.  I have heard many different opinions on the subject. However, there is one thing that keeps me from making up my mind about the subject and that is the tests I have done. Many years ago, I did time tests for different starters to see how long they took to proof.  See Starter Experiments.Continue reading