Tag Archives for " Sourdough Bread "

Summer Sourdough

 

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!

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Motherdough 70

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.

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Playing with Quinoa

My wonderful mom sent me some Quinoa. I am not sure why, except she knows I like to experiment with grains/flour/seeds etc. So I experimented with the Quinoa, which really isn’t a grain but a seed which can be ground into a flour.  The smell and flavor was very good, so much so, that I made three batches so I could share it around.

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Flaxseed Heaven (sourdough, of course!)

 

For recipes, more recipes, know how and sourdough techniques see here: http://amzn.to/QHDROG (shameless plug for my books).

For PDF format see here: Discovering Sourdough

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Flaxseed is a wonderful addition to bread. I toast mine and then pour water over it while it is still jumping in the pan like a Mexican jumping bean. This will bring out the mucilaginous property of the seeds and help produce moist, flavorful bread that stays fresh longer.

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Seattle Sourdough… Warning Critical Review

 

If you are the kind of person that doesn’t like the truth… this blog post is not for you. If you are like one lady who felt I had no right to an opinion about whether I liked a certain brand of flour or that everything must be neat, tidy and kind. Then this post is not for you. If you are the kind of person who likes cheap bread filled with chemicals…this post is not for you. If you are not used to real artisan and sourdough bread… bye.  If you don’t really like an honest review of something… go away…

Now… you can’t say you weren’t warned!

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Easy Morphed Sourdough

This formula is easy to follow and bakes up terrific bread. I used a morphing technique that really brings out the taste in the bread. Morphing sourdough is when you use two different starters to improve the quality of the bread. When I want to morph, I usually will use a white starter and a whole grain starter, either a rye or whole wheat starter. Today I used white and wheat together.

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