Learn to bake sourdough bread - the best bread in the world!
Get discount here!
Favorite Bread Baking Equipment
Only 10-15 dollars  

Amazon Portal - Purchase on Amazon!

Links on this site are often my affiliate links.

Discovering Sourdough, The Books:
Discovering Sourdough - The bread books!
  • An error has occurred, which probably means the feed is down. Try again later.

Posts tagged northwestsourdough

Sourdough and Digestibility with Vanessa Kimbell

vanessakimbell2

 

Accomplished baker, Vanessa Kimbell wrote a great post on “Sourdough and Digestibility.” I was very interested to read her post because I have people frequently asking me this very same question. In my own family I did some experimentation (with willing, no actually demanding subjects) with the digestibility issue.

. READ MORE »

Overnight Sourdough – Super Sticky Dough – Awesome Bread!

 

blog1

I had a lot of fun baking this bread and making this video. There’s an overnight sourdough bread formula in my book, but this one is different. The dough has whole wheat, rye and bread flour and is very sticky with a high hydration. You will see how to handle a very sticky dough.

READ MORE »

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.

.

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 (northwestsourdough@gmail.com) and I will send you a free copy (value 4.00) of my 40 Hour Sourdough formula.

READ MORE »

Motherdough White Loaves

 
 
 
 

Motherdough White Loaf

Motherdough White Loaf

 

 

I have been working with a Motherdough starter at 70% hydration. A Motherdough starter is any starter that you bring to 70% (or any lower hydration from 50 – 80 %) hydration and keep refrigerated for at least 2 – 3 days until use. I used Northwest Sourdough Starter for this recipe. The long cold fermentation brings a  new dimension to your sourdough baking. The crust of a bread made with Motherdough is usually reddish brown, the crumb is soft and the taste is somewhat mild, although you can use techniques to have a more tangy flavor. The long ferment also helps bring out a blistery crust. If you want to make some Motherdough: READ MORE »

Online Baking Course Bundle – 8 Courses

Baking Course Bundle
Email Sign Up

Categories

Archives

Follow on Facebook

Follow on Twitter

My memoir - It might surprise you. Click here:
Reach for Joy - My Memoir

Bakers Love Tee

Bread Love T-Shirt