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maurizio
The Perfect Loaf
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Ahh, finally! My recipe and process for making canelé is now up at my website (link in profile). I’ve been working on these for so long and have tweaked and tried so many things, they’re truly a challenge that’s worth the effort. Even still, there’s always room for improvement. Thanks to @jessicakhabie and @michaeljamesbakes for helping and inspiring me to keep at these. Enjoy! 4K 239
Two-day naturally leavened cinnamon rolls with all the right soft textures and sweet-but-not-too-sweet flavors. #sourdough #baking #weekend #cinnamonrolls 4K 68
Lievito madre (“mother yeast”), for panettone, after 12 hours at room temp. Pretty ripe at this point and begging for food. Still playing with maintenance of this guy and I’m pretty sure acidity/pH are not where I want it, but it’ll get there. I choose to use this method where it’s submerged in water after feeding instead of wrapped and bound. After an hour or so it pops up above the water partially and continues to rise up above. The container is also a little large for the 100g lievito madre, 100g flour, and 40g water feedings but it’s all I have atm. Talk about lots of work, maintaining one of these is dedication! #sourdough #lievitomadre #panettone #baking #italian 3K 90
Ahh beautiful enriched dough going into the fridge. Dark flecks thanks to stoneground rye in my levain ✨ #baking #sourdough #rich 3K 31
Beautiful crust on yesterday’s 25% wg spelt, 25% wg hard red. #baking #sourdough #bread 2K 38
Lucious canelé batter, sufficiently viscous. Rich in egg, butter, sugar, rum, and vanilla. The aroma faintly reminds me of when I was a kid and my grandmother would make us zabaglione. #dessert #pastry #french 905 40

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Young Levain

5 posts

Frequently Asked Sourdough Starter Questions

First 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.

I’ve been compiling this list of frequently asked sourdough starter questions for almost as long as this website has been around. Each time I receive an email or comment asking a question about what I do in a particular situation, I’ve saved it away and have added the most commonly asked questions below. This page is an on-going compilation of the most asked questions, and as such it will be updated frequently with new entries as they come in.

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

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