Six-plaited challah isn't an easy achievement. Not at all! But here's a tip, one strand to the left, another to the middle. And so on. Using heritage-grain flour, I tinkered recently with various formulas, all the while juggling the numbers until hitting the perfect...
Below is an Austrian "roggenmischbrot," a rye sourdough bread that has defied perfection in previous baking attempts. Tweaking my approach, I used a dry sourdough (aka "gerstel"), and this time the Gods were with me. It's a long wait for...
Gerstel is an Austrian drying method to better keep your rye sourdough when not in use. It calls for mixing your sourdough with three times the amount of rye flour, then storing it in a mason jar. It will keep a week or two. To reactivate, try what's known...
Visiting Ecuador, Jaime, the owner of Guayaquil's Masa Madre Bakery, invited me over to bake in his kitchen. Together we made some sourdough, along with bagels and pizza dough. The goal on the bread was a better crumb. Using no vital wheat gluten, we produced some...
My sourdough was quite successful visiting California. I even used it to bake a batch of bagels. Despite legends about the impossibility of great bagels west of the Hudson, I nailed a nice batch to leave for my family. Photos below.
I love a good burger but hate a bad bun. So I made my own. Of course I used sourdough. And they turned out good.
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