I’ve got the second video finished. It’s called Blister Crust Sourdough Part 2 Fermentaion and Folding Dough. I am working on video number three which will be about shaping, slashing and proofing. The final video will be about baking and the finished bread. Continue reading
I’ve promised to teach you how I make the blistery crust sourdough bread. It’s taking me a while because I am learning to use a new video editing software. Hopefully, I will improve as I roll out the next few videos, but here is the first one in the series:
For the third year in a row, the folks who put together Kneading Conference West, did a wonderful job. It was great to see baker friends from former conferences, Floyd of The Fresh Loaf, MC of Farine and Meeghan of Breadsong.
This is a companion post to the post Fig-caccia! If you want to make Cheesy Topped Loaf, the formula is at: Fig-caccia!
I made the dough using the formula found on the linked page. I used half of the dough for the Fig-caccia! and half of the dough for the Cheesy Topped Loaf. The dough is 77% hydration and wet, but not too wet as I used a large amount of whole grain flour in the formula. Continue reading
There has been an ongoing controversy over whether a starter culture that you obtain elsewhere, is taken over by, or reverts to, the local microorganisms after you have had it for a while.
I asked Debra Wink that question and she said a stable starter would keep the original organisms intact if it was healthy. I have heard many different opinions on the subject. However, there is one thing that keeps me from making up my mind about the subject and that is the tests I have done. Many years ago, I did time tests for different starters to see how long they took to proof. See Starter Experiments.Continue reading
This is a variation for an old recipe called Latvian Apple Cake. What is so cool about this recipe is that you can substitute just about any fruit and make a terrific dessert. Think pear cranberry, blueberry, peaches, mixed berries, plum pear, apple cranberry, etc. It is an easy elegant dessert and it tastes delicious!Continue reading
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