The Ultimate San Francisco Sourdough…Griffin’s Bread

Griffins Sourdough 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

Dough Never Forgets… Guess Which One!

Sourdough Soft Pan Loaves

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

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)

 

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Alaskan Sourdough Bread

Alaskan Sourdough

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

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)

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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.

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