My favorite loaf is the very sour San Francisco Sourdough style bread. It’s why I started baking sourdough almost 14 years ago. It’s why I started a blog, wrote books and also built a company around sourdough. I was able in many ways to get a nice crust, chewy crumb and tangy loaf over the years but could not find a method that was actually controllable and gave that real elusive tangy flavor on a consistent basis.Continue reading
I’ve been experimenting with freezing dough. My first experiment was with a two loaf batch of seeded dough. After bulk ferment, I put the dough into the fridge to cool it down before shaping it. Chilling the dough minimizes excessive rising before it freezes. After refrigerating the dough for two hours, I shaped the loaves (about 700 grams each) and put them (in bannetons) into the freezer (covered with a plastic bag).Continue reading
I’m giving a Sourdough Brownie Workshop at the end of the month, so I’ve been tweaking the formula to get it perfect, especially for those who only have semi-sweet chocolate chips available to them. The first formula is here (use this formula if you are making brownies with the 100% baking chocolate): Easy Chocolate Brownies.
Here is the revised formula:Continue reading
These sourdough brownies are quick, easy and taste super! They use only fermented sourdough starter so the flour in them is completely fermented. When you need a quick dessert and brownies sounds just right, and when do they ever sound wrong? then whip these up and serve them warm with some whipped cream, your favorite icing or plain, they’re that good! The sourdough starter is best to use when the gluten has broken down a bit like after 10 -12 hours after feeding at room temperature. Continue reading
Hello Everyone! I’ve launched a new online baking course called, “Extreme Fermentation – Bake Modified Gluten Sourdough Bread.” The method was inspired by Yohan Ferrant’s method of low inoculation, extreme fermentation at high hydration.
For the course, I used a moderate high hydration to make the dough easier to handle. The course covers the low inoculation method of extreme fermentation with very little handling of the dough. I also show how to modify the dough so you can make “sour” sourdough or mild sourdough using the same dough.Continue reading
Hello my baking friends, this is the second week as I feature each one of my sourdough baking courses with a special discount coupon. This week I am featuring my second course, “Bake Artisan Sourdough Bread Like a Professional.” This was actually the first course I published, I later went back and made an introductory course for beginners called “Sourdough Bread Baking 101,” but the professional course was my first one and it is still the most popular one. As time went by and I published more courses, eight in all, I became better at video taping and editing, but even so, this course remains the most sought after. Continue reading
I’ve decided to feature one baking course at a time with a nice discount during the months leading up to Black Friday and Christmas. Baking courses make a really nice present for an aspiring baker, newlywed couple or retired people who want to take up a new hobby. It is also a great gift idea for teenagers (give them something fun to do!).
What a wonderful two days spent in St. Vith Belgium at the Puratos Center for Bread Flavour! A year ago Karl De Smedt asked me if I would like to visit the sourdough library in Belgium. I answered that I would love to visit someday. His reply was intriguing, “Well, we’ll have to see if we can make that happen.”
He made it happen.Continue reading
Many years ago, when I was working with and experimenting with Desem, I would bury the Desem dough ball in the bag of flour and then later dig it out and see that it had cracked open with the fermentation going on inside. I remember thinking about how nice the skin on the dough ball was. When it was buried in the flour,Continue reading