northwestsourdough
northwestsourdough
The Ultimate San Francisco Sourdough…Griffin’s Bread
Griffin’s Sourdough Bread
Well, I can finally say, “I did it!” after several years of varied experimentation with sourdough, I have finally achieved what I was aiming for. I really can’t believe it.
I experimented with high hydration doughs, low hydration doughs, all kinds of different formulations of doughs, timing, temperatures, autolyse, no autolyse, flour blends, different starters, motherdoughs,etc. If you look back in this blog you will find so many different experiments including some that were not too successful. It is a kind of history of my love affair and addiction to sourdough baking.Continue reading
Motherdough White Loaves
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.
Continue readingMagnificent Sourdough
Jeremy's Baguette de monge
If you haven’t noticed yet, I have added a new page to my blog. It is called Magificent Sourdough. I felt that what Susan at Wild Yeast was doing with her Yeast Spotting was a terrific idea and hoped to follow her example in spreading around the interest in baking. I am hoping to showcase Continue reading
Dough Never Forgets… Guess Which One!
Sourdough Soft Pan Loaves
I had an interesting thing happen last week when I made up some sourdough soft pan loaves. I made up the dough, shaped the loaves, and put the dough into the pans. However, I made a mistake. With most of the sourdough I bake, I use proofing baskets or bannetons. With them, you turn out your dough for baking, so when putting the dough into the banneton, you turn it upside down…Continue reading
Pain Au Levain… Naturally Fermented French Bread
Pain Au Levain
I received a new starter from a woman in Macairiere Boulogne, France. She wanted to remain nameless, but I do want to thank her for her wonderful French sourdough starter. I made the Pumpkin Sourdough in the preceeding blog with it. It is a midrange sour flavored,robust, five hour proofing starter (medium range proof). I thought it would be great to bake up some French Bread with it so I modified a formula from Raymond Calvels book “The Taste of Bread”. Continue reading
Pumpkin Sourdough!
Pumpkin Sourdough Bread
I have been working on my sourdough book all Summer. I have been having so much fun! I want especially to thank those of you who have offered to help test the recipes. I am still only doing a limited amount of testing as I am not ready for full blown testing yet. If any of you wish to add your name to the list of those willing to test recipes, just drop me an email at :[email protected] and I will put you on my list. You can be any level of baker, but it is important to have a digital scale, a baking stone, a sourdough starter, and understand at least the basics about sourdough baking.
(Updated to add: Those of you that bought, “Discovering Sourdough,” will find these recipes in the books. Thank you! Oct 2012)
Alaskan Sourdough Bread
Alaskan Sourdough
I am working with the Alaskan Sourdough Starter and I have updated the Alaskan Bread recipe which is on my web site. This is a really scrumtious bread and a little different for a change of pace. This sourdough bread has a gentle sweetness and is very mild. It is similar to a sheepherders bread. My kids went crazy over it. Here is the updated version:Continue reading
Austrian Sourdough
Austrian Sourdough
I have my Austrian Sourdough Starter going and made up a batch of Austrian Sourdough bread. This is what I did:
In the late afternoon around 4:00pm I made up a batch of dough in my mixer using:
- 1 lb 12 oz of 166% Austrian Sourdough Starter
- 18 oz water
- 6 oz evaporated milk
- 3 lbs 3 oz of bread flour
- 1.2 oz salt (added after autolyse)
Asiago, Kalamata, Rosemary Loaf
Although I have not been posting as often, I still bake sourdough very often. Some of the items I have been baking are:
Bagels
Italian Sourdough
New Zealand Soft White Sourdough
San Francisco Sourdough
I decided to work on a one day sourdough with a flavor wallop. I bought some very expensive Kalamata olives and some Asiago cheese to bake up what I call a Kalamata Loaf.
A Starter from New Zealand!
I was sent a sourdough starter from New Zealand by Neville Chun. He sent me some pictures of sourdough breads that he has baked:
