Sourdough Biscuits w/Sour Cream
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.
Living and Baking in the Northwest
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.
Overnight Sourdough
This sourdough is started in the evening, fermented overnight at room temperature and baked the next day.
Sourdough Soft Pretzels
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.
World Bread Day and Salt Fermented Sourdough
I have been working with Salt Fermented Sourdough for some time now. So I decided it would be the bread to showcase for World Bread Day. On the Sourdough Forum, we have a special board dedicated to finding out how to bake really sour sourdough bread. You know, the elusive trait that you actually get started baking sourdough for.
Getting the Sour in Sourdough – Salt Fermentation
In many parts of the world, a very sour sourdough is considered a fault in the bread baking. However, here in the USA, it is usually considered a virtue. At the sourdough forum, we are having fun with a new board set up just for experimenting with “getting the sour” in sourdough. Anyone can join, you just have to ask for a password. The password will be removed when my book, “Discovering Sourdough” is posted. That is because the formula is part of the book, kind of like a preview.Continue reading
Sourdough Soft Wheat Rolls
Remember how I spent some time trying to get a good soft crumb with sweet sourdough? Well I applied that same science to getting a nice soft wheat roll. The secret is adding some sour cream. Yes, you can add potatoes and that works too but the outcome is a bit heavier than the sour cream which helps produce a soft light crumb. Everyone wants a soft roll with dinner at times, yes the crusty hard rolls are terrific too, but sometimes you just want a soft dinner roll…
Salt Sourdough
Yea, I am at it again. I found out that adding more diastatic malt to this kind of dough is a good thing. The salt can initially make the this kind of dough somewhat tough, the crust too thick and crunchy. It can be difficult to obtain a good color to the crust.
Mill Grain @100%
I love Mill Grain Bread. You can add any kind of grains or seeds you like. It smells and tastes so good! I know that many people if not most, keep their starters at 100% hydration. You might have noticed that the last several blog entries with recipes were also using the starter at 100% hydration.Continue reading
Fun with Malt Spray
Just for fun, I put 7 oz of warm water and .5 oz of amber medium malt syrup in my spray bottle. This of course is the spray bottle I use to spray my bread dough just before baking, not a new whacky tanning spray!! I had two – 1 lb loaves of basic white sourdough that I was working with. I sprayed the first loaf with plain water and it came out like this:Continue reading
