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...
I have been baking a lot of rye-bread variations, most with Germanic sounding names; Altus, Mehlkochstuck,Samen. Each has particular additions from pre-gelatinized rye flour to seeds. Basically, I married these variations and then made them canvasses for different...
I'm still perplexed and testing Maiorca, that ancient grain that has proven elusive to my attempts to incorporate it into a sourdough bread. Perhaps because of its quirkiness around protein bonding, high absorption, short mix and...
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.
