40/100 Motherdough – Featuring…Jeremy – Stir the Pots
My baker friend Jeremy baked up a loaf of the 40/100 Motherdough and produced a mighty fine loaf.
See the post on his blog, Stir the Pots. Jeremy has some incredible posts. I will post links to a few that I really found interesting. You should bookmark his site and see what he has baking/cooking on a regular basis.
40/100 Sour Seed Bread
I have been experimenting with low hydration, extremely aged motherdough in the 40% and 60% hydration range. This post is about the 40% motherdough or seed dough as I often call it.
Sour Seed Dough 40/100 and 60/100
You’re thinking, “Sour Seed Dough?” what is she up to now? Debra Wink gave me the idea of playing with the Boudin original recipe, which she sent me. We have been experimenting back and forth with it to obtain a “sour” bread. It is obviously not the way they(Boudin) bake their sourdough now. Home baked sourdough’s are still the best.
