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maurizio
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Having a little focaccia fun, playing the dough. One of my favorite sourdough foods, and favorite songs. Pretty sure I could make one of these every day for the next week and not tire of it. #sourdough #baking #focaccia #queensofthestoneage 4K 76
Nice and even interior on the loaves the other day with a bit more dough development. Flavor, texture, and color were fantastic(and I know, a crumb shot has a hard time of capturing most of that), especially with the whole spelt and type 85 mixed in. No discernible negative effects from the longer mechanical mixing (4-5 mins speed 2 at the end) here, and it meant an easier to handle dough. I still believe it’s easy to go too far with a mixer, but perhaps it’s farther than I’ve previously thought. I think the key is always to find a good balance, and also to remember the focus is always on sufficient fermentation. Now it’s time to enjoy a few more slices 🙂 #sourdough #bread #baking 3K 57
From bubbly dough to finished loaves. 4x900g, a mix of whole spelt, type85, and 11% protein white. Been working on dough strength lately, trying to see what effect a little longer mix (these were mixed about 5 mins speed 2) has on these larger batches. Improved structure for sure, and certainly much easier to handle at shape time. More uniformity is certainly a good thing, but does it effect flavor in any noticeable way? We’ll see. #sourdough #baking #bread 5K 53
My recipe for a quick and easy sourdough schiacciata is up over at @food52’s website! Similar to focaccia, but a little thinner, crunchier, and maybe even better for summer sandwiches? I think so! Happy Sunday, everyone ☀️ #sourdough #baking #f52community 9K 113
I’ve been baking such a wide variety of things here lately it’s nice to slip back into this staple: a mix of medium protein white, type 85, and whole wheat. Made four loaves, one to a friend, one to family, and two for us ⚡️ I definitely see saving a few slices for French toast this weekend, and tomatoes alllllmost ripe in the garden, bruschetta definitely incoming. #sourdough #baking #bread 5K 70
For my latest post at @food52, my weekend staple: sourdough waffles. I make a version of these every weekend, freezing any extras, or doubling the batch, to quickly reheat during the next week when time is short. Easy as can be — if you have a starter most of the work is already done for you 🙂 My recipe is up over at their site — happy Sunday! #sourdough #waffles #weekend 4K 64
Saveur Blog Awards 2016 Saveur Blog Awards 2016

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Young Levain

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Frequently Asked Sourdough Starter Questions

Some news about The Perfect Loaf:

I can hardly believe it, but my website has been nominated as a finalist in the 7th annual Saveur Blog Awards! I’m a finalist in the “The Food Obsessive” category (yea, I think it fits!) — sites dedicated to a single, focused topic. Thank you so much to everyone who nominated this website, it truly means a lot to me and to be among some of the top blogs out there is an honor.

Update: The Perfect Loaf won both the 2016 Readers’ Choice and Editors’ Choice award for The Food Obsessive!

Your sourdough starter —  a mixture of yeast and bacteria (the good kind) that co-exist to naturally leaven bread, add complex flavors, aid in digestion and unlock health benefits — it’s no wonder it quickly becomes part of your family1. I’ve been maintaining mine for many years now, but it’s nothing mystical or magical, it’s a culture I give nourishment (flour + water), and in return, it happily does work for me without even realizing it.

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  1. Mine is aptly named Brutus after the trouble it gave me creating it in the beginning.↩