My initial intention with the croissants below was to use grano arso. But realizing I had misplaced it, instinct led me to try substituting Japanese matcha green tea. Go figure! Well, my instinct worked. While these fully levain croissants led to some worry - as my...
For a long time in proofing croissants, I've used levain rather then adding commercial yeast. Call it purity or foolishness, I call it a challenge. If you don't remember, here's proof of the batch that blew open the doors to my fermentation nirvana....
To perfectly laminate croissants with a dough fermented using wild yeast, that has been sort of a "Holy Grail" for me. My latest attempt, tweaked, hand rolled and cut were a huge success. Whoooohooo! Or Holy Moley! It's been a journey, and finally...
Making croissants are a feat any time of the year, but an all-sourdough version is even more daunting. But it's harder in the heat of summer, so I decided to put our recent frost-bitten temperatures to use and give them a try. With the butter chilled, my sourdough fed...
Plantains in bread? Yes! It's been done before, and my interest to try it, myself, was inspired by my friend Sarah Owens of BK17 Bakery. A Brooklyn baking maven, she is currently visiting Ecuador, and sharing the exploration on her blog. Adventurous...
Looking through my emails, I came across message dating back four years, from my friend Teresa of Northwestsourdough. It was an explanation of adding grains in with sourdough overnight with part of the flour and a pinch of salt to keep the mix from going too sour....
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