Baking Sourdough Bread with a Stiff Starter
Using a low hydration starter to make sourdough bread.
Golden Raisin and Fennel Seed Sourdough
An unlikely pairing makes for one delicious loaf of sourdough bread.
Country Sourdough with Less Levain & Longer Autolyse
An experiment into using less levain but a longer autolyse.
Seeded Whole Wheat Sourdough
A hearty whole wheat loaf with added seeds.
Oat Porridge Sourdough
After the past few weeks, I’m not sure I want to move ever again. Throughout the last year as our new house has been under
Sourdough Bread with a Young Levain
My wife keeps telling me: “every time you bake you keep saying ‘Wow this is the best bread I have ever made’ the saying is
Ninety-Five Percent Whole Grain Sourdough
When attempting a new recipe I will usually keep working at it many times over until things are to my liking. I will go through
Whole Wheat Sourdough
I have to warn you a bit here at the beginning: this whole wheat sourdough is a little more involved than some of my previous
High(er) Hydration Sourdough Bread
My wife and I were out at dinner with a few friends the other night, and we got to talking about local co-op produce, cooking
High Hydration Sourdough Bread
The following quote, a poignant and relatable statement from Lapo Elkann in a recent Monocle magazine interview. In a relatively jovial and concise article, he
Tartine Olive Sourdough
A delicious loaf with salty olives and aromatic spices.
Stout Country Sourdough
In winter, one of my favorite beverages has to be stout. That dark, malty, and filling beer takes the edge off the cold outside. Early
Tartine Country Sesame Sourdough
A wonderful sourdough bread filled with hearty seeds.
Tartine Country Walnut Sourdough
Walnuts, being some of my favorite nuts, are used all over the place in my kitchen: banana bread, oatmeal for breakfast, a yogurt snack with
Managing Sourdough Starter Fermentation to Produce the Best Bread Ever
A post on how I focused on the basics of fermentation to make my sourdough bread even better.
A Return to Basics
Sometimes when you are trying to get good at something, and really excel, you have to start over and re-evaluate everything, a return to basics
The Wheat Germ Experiment
One of the reasons I started this journal was to experiment with my bread baking, and this entry has me dabbling with a bit of
Tartine Sourdough Country Bread Recipe #33
I call this batch number 33 of the Tartine sourdough country bread recipe, while it may actually be my thirty-third pair of these I’m not 100%