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
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
Hello everyone! I’ve been experimenting with time and temperatures from the Modified Bread formula from my course “Extreme Fermentation.” What’s really great about this bread is that you can do endless experiments to find out what the bread will do, especially since the batch is large. Continue reading
NEW course Launch!
Join my new sourdough baking course here: Sourdough Bread Baking Experiments
In this course, I boiled bread, worked with low inoculation, double hydrations, motherdough, overnight ferments, super high hydration (Cristal Bread) and other fun experimental methods. I also played around with some heritage grains, Spelt and Teff. There is even a failed experiment with double hydration!Continue reading
Edited: This course was offered for free for six weeks, it is now a paid course On Udemy.com at the modest price of only $20.00. You can purchase it here at a discount for $15.00: Make the Best Pizza
I have launched a new baking course! It is called, “Bake the Best Pizza – Neo-Neapolitan Pizza Crust.”
This new sourdough baking course is the second course in the series of sourdough baking courses hosted on Udemy.com. These courses are at your own pace, online and accessible for your lifetime. You will get a certificate upon completion.Continue reading