New Way to Bake in Your Home Oven

Hello bakers! Forneau came up with their larger oven insert, the Grande, then got bogged down on production. They are now back up in production and have a pre-sale going on with a rare discount.

I’ve been lucky enough to experiment with the new Grande for some time. I can’t tell you how much I love the new Grande. The smaller Forneau oven insert was terrific, but just too small for the home baker who prefers to bake the larger loaves. I suggested to them (as did many other bakers) that they produce a larger oven insert. They did! 

New Membership Site

After 15 years of teaching how to bake with sourdough, I’ve set up a new membership site called The Baking Network. Members will have access to baking lessons, formulas and online baking courses as well as fun discussion groups.

If you are interested, visit The Baking Network and check us out!

Savory Sourdough Flat Breads

These flatbreads are SOOOOO good! You can get creative and put anything you want on top. You can slice them into wedges, like a pizza or into rectangles, like bread sticks. Any way you slice them, you will enjoy their savory goodness. I used 50% freshly ground whole wheat using my Mockmill 200. It may not look like I used 50% hard white whole wheat in the formula, but since 125 grams of the sourdough starter was white bread flour, you need to add that to the total amount of flour.

Savory Sourdough Flatbread – Teresa L Greenway – All rights reserved worldwide.

Come on and join us to find the complete formula and method here:  The Baking Network – a baking membership site.

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What Are You Baking This Summer?

Hello Everyone!

I just returned from a week of traveling by plane and then by car across the Arizona Desert (twice) in 118F weather! This instructor felt BAKED!

I was able to visit with my (87 years young) dad on the coast of California (80F! Yay!) and some of my children and grandchildren.

Now I am ready to get back to fun (not work!) and start baking again. I have some sourdough starter going for bread, pizza and brownies! More of my children and grandchildren will be arriving today and we will be picking blueberries tomorrow. Thank goodness coastal Washington doesn’t reach 118F!

Here are links to the courses, check out the links and see what each course includes and start having fun baking! Continue reading

Baking Sour San Francisco Sourdough

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

Make Your Own Sourdough Starter With Me! Live Event!

Hello Everyone!

To start off the new year I want to make a new sourdough starter and have those that haven’t made their starter yet, follow along and interact.

I will start on Jan 10th, 2018. Every day I will film what I do and post it so you can follow along day by day and then you can ask questions and get help if you need it. I will post this whole event to a special page so that when we are done, the page will be there for everyone to continue to follow in the future.

What you will need to follow along:Continue reading

Experiments With Freezing Dough

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

Revised Sourdough Chocolate Brownies

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

Walking Sourdough Bread

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

Sweet and Sour Sourdough

It’s that time of year when lots of folks around the world are baking. We are heading into spring in this hemisphere and on the other side of the world they are heading into fall. Often in the summer many people give up baking for a while, so during summer half the world isn’t as interested in baking as when it’s cold (although we still have to eat!). It is more fun to fire up your oven when it’s cool. It makes the house seem “homey” and inviting.

Which gets me to the matter I wanted to talk about in this post, “sweet” and “sour” sourdough. Many bakers are still after the elusive, “How do I get my sourdough more sour?” Continue reading