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Sourdough

Farmer Bread

Farmer Bread

As noted, I’ve got some nice bags of Swiss flour that I’ve often used on my vacations at my sister’s house in Basel. This time, the whole family was visiting us in our city. Years ago, she took me on a rainy morning through a farm field and dark woods to an ancient...

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Sweet Starter

Sweet Starter

Blogging bakers Andrew Janjigian and Ian Lowe recently published a fabulous interview on sweet starters. They always give great advice. And though their approach takes time, in my experience their guidance consistently yields great results. I encourage bakers to read...

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Home Sourdough

Home Sourdough

Just purchased the new Brod & Taylor Home for sourdough which is to maintain your schedule and temperature for your sourdough. First efforts were tricky and the dough or maybe sourdough didn't quite get the difference of how I used to maintain my starter in the...

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Canton Bread

Canton Bread

Reminded of my sister, who is Swiss and lives in Switzerland, I decided to bake something that would reflect her spirit, which is nourishing and beautiful. So I baked this sour-dough influenced loaf known as Canton of Glaronais....

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Bara Brith

Bara Brith

My wife had intended to imbibe a couscous salad of hers with currants, raisins and alcohol. It made no sense to me until I recalled a speckled Welsh bread from Chris Young's The Real Bread Campaign. Young's credited the recipe for this British bread (known as "Bara...

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Slow down

Slow down

As is my usual predicament with timing and levain, I find myself in an endless battle to slow the hell down! Why? With fermentation. Here's a tip that's easy to say but difficult (at least for me) to do. Avoiding wasting flour to refresh and feed your starter. It's a...

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