Baking a loaf of rye inspired by this boulangerie site, I made a mistake. The bread is called a "Tourte au seigle." Initially I thought it was 100 percent rye in both levain and final dough. Later I noticed that the levain was all wheat, with an overall...
Mothers Day weekend has passed, but this isn't about that day. Rather it's about the dough; "old mother dough". My friend Teresa from Northweast Sourdough, is in her bread lab throwing old "mother dough into a fridge and letting it rot! She mixes a dry starter, a...
Bread is a silent sirenity, especially late baking in dimmly lit kitchen. I spent such an evening recently, baking a loaf, the formula of which I'd found on the Facebook page of Antonio Cepas Alonso, a baker from Toledo, Spain. I had spent a full day at work in the...
Agustín Oliet (or Gusete) is a man who loves his bread - or "pan" as they call it on the Spanish baking board where he posts, Madrid tiene Miga. His post was on a bread called "pan imposible." I found it intriguing and decided to give...
Feel free to follow us on social media for the latest news and more inspiration.