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...
Old doughs- you have used them before, right? They're those hunks of dough laying in your fridge; the piece from a previous batch of dough left in an old ziploc bag or in a flour-and water-crusted jar, heaving with carbon dioxide bubbles trying to get out for some...
For years, there are many things that have fermented around me; ideas in my mind, bits within my sourdough, and probably many other things. But making sour dill pickles, and especially kimchee, have escaped my grasp! Since childhood I loved sour pickles. Then I...
