There won’t be a recipe on this post. Instead I want to talk not only about Salt Fermented Sourdough ( I will link once again to my salt fermented dough formula here), but about my book, “Discovering Sourdough” and about some of my baking friends.
I have never seen a football game, that is, not until yesterday. I watched Super Bowl 45 with the Steelers and the Packers.
I told you I was happy to be back home! I did not have such success with my loaves at the “other” houses. I believe in large part it may be because: I have an old used oven that works great for baking, I have a dedicated refrigerator set at 46F degrees for fermentation, I have my Fibrament baking stone, I finally got some Morebread flour, and well…. it’s my domain!
Sourdough Biscuits are so good! As many of you know, I have been primarily working on new forumulas (recipes) using my sourdough starter at 100% hydration. 100% hydration means that when you feed your starter, you always use equal weight of water and flour.
I love the Northwest. I am so happy to be back home after spending a month in warmer, drier climes. Yes it was fun, but I am back in my own kitchen and the weather is perfect for baking. Cool, humid, definitely wet…. the Northwest.
I have been with my family for the holidays. Of course I brought my sourdough starter with me! I baked two different times and both times the oven failed at my mom’s house. The igniter was going out on their oven.Continue reading
I have been with my family for the holidays. Of course I brought my sourdough starter with me! I baked two different times and both times the oven failed at my mom’s house. The igniter was going out on their oven.Continue reading
I made a visit to the Splash Cafe in San Luis Obispo, CA today. Wow, was I in for a surprise! Outside the cafe it said it was also an Artisan Bakery. So of course I went inside.Continue reading
This sourdough is started in the evening, fermented overnight at room temperature and baked the next day.
My dear friend, Ann Davidson, hinted that she really would like some of those sourdough pretzels that I had mentioned before. So, with that thought germinating in my mind for about a month, I finally decided to make some.
