Hi everyone! We are having a challenge in our group on Facebook called, “Perfect Sourdough.” The challenge is to score a loaf to look like a sunflower, some 3d scoring fun. So I made up a variation of the Alaska Sourdough bread and had a super lot of fun scoring the loaves. Here is how I did it: READ MORE »
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 launch READ MORE »
This post is an excerpt from my four volume book “Discovering Sourdough.” I thought it would be nice to use for an “Oldie but Goodie” post. Have fun!
SOURDOUGH ENGLISH MUFFINS
English Muffins are griddled, they are fun to make. This recipe will make about 16 muffins.
In the morning mix together in your mixer: READ MORE »
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. READ MORE »
Hi everyone! Spring makes me feel so good! I am working on a new baking course and it is coming along fine. I love it when I am baking a lot as I am sure most of you do!
This post is for newbie bakers, there will be some fun things to find and do in this post. READ MORE »
I’ve posted a new video showing how to clean out gunky wet dough from bannetons. I decided to post a few more of the baking tip videos here for your convenience. Some were done a while ago, but a brush up on ideas is always fun. READ MORE »
Hello baker friends! Here is the much awaited post on how to get your Brod and Taylor amazing special offer just for my followers (yay!).
Follow the directions below that were sent to me by B&T: READ MORE »
Heck, I don’t know what I’m saying… knockout? But I knocked a ball out of the park with my first book signing for my memoir, “Reach for Joy” last night (people in the audience were crying as I read excerpts). I can’t give you a special price on my memoir because the publisher controls that (there will be a free e-book download available Nov 26, 27 and 28th), but I can give you a special price on my books and courses. So for this weekend my four volume book, “Discovering Sourdough” is on sale for 13.00.
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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!
Discount code for course: “Old Fashioned Sourdough” <<<< click link for discount
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My Facebook group, Perfect Sourdough has hit a milestone today! 10,000 followers! To celebrate, I am offering my sourdough baking courses for the lowest price ever at 9.00 each until Nov 1st 2015 or until the coupons run out. Join us at Perfect Sourdough
We are celebrating all week with postings of our lovely sourdough breads and discounts for those who wish to get into my Udemy courses or purchase my sourdough book.
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