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....
In my ongoing pizza tests, I recently made a breakfast pizza; a pie featuring bacon and eggs. Having piece of dough in my fridge (which had turned hard as clay), and following a long night after baking for my micro-bakery, pizza fit my hunger pangs. I left the dough...
My sister Rachel is the epitome of a hard working mom; five perpetually hungry kids, a garden, orchard with trees to harvest, etc. etc. etc.. But whenever I visit her in Switzerland she always takes time to prepare delicious meals; spatzle with cheese and onions,...
Most bakers agree the first bulk ferment gives more flavor development to the dough. But in my experience, that rarely happens. So often I start a project bread dough on a whim. Then, half-heartedly looking at the clock, I have to rush or retard the dough. With the...
How often do you get, what bakers sometimes call “blow out,” referring to when a bread is “green” or too young or just not proofed enough. I’ve found it especially true in winter. Despite our lack of recent frost, I hit that wall with...
