Yea, I know, I know, walking where? How do you walk sourdough? Well I just needed a name for my bread and I was going on a walk so that’s what I named it. I should have called it “Quick get some dough ready, we’re out of bread.”
I fed my starter in the morning, was out of bread, wouldn’t be able to bake early the next day, but wanted to start some dough that I could bake as soon as I could get to it. So I made up this dough:Continue reading
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
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:Continue reading
NEW course Launch!
Join my new sourdough baking course here: Sourdough Bread Baking Experiments
In this course, I boiled bread, worked with low inoculation, double hydrations, motherdough, overnight ferments, super high hydration (Cristal Bread) and other fun experimental methods. I also played around with some heritage grains, Spelt and Teff. There is even a failed experiment with double hydration!Continue reading
This is the second post in a series where I put together some collections of Sourdough Baking Technique videos. This post will cover Baking Equipment Ideas. I thought it would be a good idea to have a list of videos and resources in one post so that you can bookmark it or share it with a new baker. However, one post would be too long, so I am breaking it up into three posts. Continue reading
Here are a collection of Sourdough Baking Technique videos about “The Dough,” all in one place. I thought it would be a good idea to have a list of videos and resources for baking techniques in one post so that you can bookmark it or share it with a new baker. However, one post would be too long, so I am breaking it up into three posts. This post will deal with techniques for The Dough. I will do a second post for Baking Equipment Ideas and a third post for Assorted Baking Techniques.Continue reading
Hello Everyone! I’ve had a lot of interest in my new course and am excited for this Friday to arrive. Friday morning I will be sending out the Pre-Launch notice to all of the people on my Early Bird list. Not only do they get early entrance to my new course, “Learn to Bake Classic Bread, Artisan Sourdough,” Continue reading
I’ve promised to teach you how I make the blistery crust sourdough bread. It’s taking me a while because I am learning to use a new video editing software. Hopefully, I will improve as I roll out the next few videos, but here is the first one in the series:
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