Having seen erratic taste and texture in recent bakes, I lessened the liquid in my sourdough to see if it improved my bakes. And thinking that weak protein from local flour (farmed and milled in NY State) had a negative impact, I also refreshed my levain by adding...
"La bière est un pain qui se boit"-Georg-Christoph Lichtenberg While brewing some beer, I kept the spent grain to make a bread with the malted grains. I adapted a formula from Wolfgang Süpke, using a mixed rye and wheat starter, and some smoked ale...
Danish for me are a favorite pastry. Egg rich, buttery and flaky, they make fruits and pastry cream welcome in all their nooks and crannies! Recently, I returned to attempt creating a sour dough adaptation of one of Dieter Schorner's famous formula. I fed...
With little time to hangout and just bake before work, I still found time this last week to start a sourdough pizza dough. I decided to leave it roughly mixed in autolyse, then eight hours later, found a very bubbly bit of dough! I finished mixing and added my salt to...
Roscon de Reyes (translation = Kings Crown) is a typical Spanish sweet bread. Adapting my friend Javier Marca’s version, I made it completely sourdough. In fact, too tired to bake after a long series of work days, I left the dough in the refrigerator for...
