My baking focus has lately been predominantly on my sourdough starter maintenance and maximizing fermentation, and I’ve made some of the best bread I can remember (I took all the bread pictures in this post with this starter). This post is somewhat a continuation of my Managing Starter Fermentation post that I wrote quite a while ago but pinpoints on following my process of initial feeding, watching the rise to a peak, building a levain and finally discarding a portion of my sourdough starter throughout a day.
Homemade Ricotta with Whole Wheat Sourdough
This entry is a short interlude that doesn’t contain a bread formula, but rather, an accompaniment to just about any of the loaves baked here. I ate this with a…
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50% Fresh Milled Whole Wheat Sourdough
Fall is coming. Actually, it already arrived at the doorstep and asked to come inside. It doesn’t quite feel like it yet, but I see the signs: long and brooding…
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Baking Sourdough With Fresh Milled Flour
“You’re so crazy,” I heard my wife whisper in the background as I unearthed the great red beast from its box marked “Extremely Heavy.” The beast, a GrainMaker Model No.…
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Fig and Fennel Sourdough (Plus a Little Family History)
I have childhood memories of my dad trying desperately to grow fig trees in our backyard here in the dry and hostile desert. Every couple of years he would plant…
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Baking with Josey Baker’s Stoneground Red Wheat
A few months back I was called again out to San Francisco for work, and before my trip I found myself following my typical routine: I planned on cafes for…
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Baking with Steam in Your Home Oven
Steam burns hurt. Like really, really hurt. The small mark on my left forearm begs the question every day: Maurizio, was it worth it? But before we talk about my…
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A Trip to Northern Italy (and What I Did with My Sourdough Starter)
I’ve been separated from my good friend ‘baking’ for a short stint, but only because I traveled out to northern Italy, specifically the Veneto region, to attend a significant wedding:…
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100% Whole Wheat Sourdough
I have made whole wheat sourdough in the past but never an entirely whole grain version, I typically mix in some white flour or sift out the bran, never to…
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My Top 3 Leftover Sourdough Starter Recipes
Should we take a break from baking bread for a bit? How about just one entry… Trust me it will be worth it when you try even one of my top…
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