My friend and bread guru Mick Hartley once showed me a method to convert from yeast to wild yeast. Here is a file I found from many years back that I think is a good share for budding bakers. Dear Jeremy, You’re being a lazy boy. I’ve done that at least...
Yohan Ferrant, baker extraordinaire, recently came out with a new method for a no-knead bread. Working with nutritional scientists, he developed a method designed to a way to make bread with a low inoculation of levain. The goal is a healthier loaf. Here, Yohan...
Recently I watched San Francisco Baking Institute video class with Chad Robertson. Along with telling stories, he made one bread. I finally got the man’s method! Call it slow mix…. Here’s my translation.
When I arrived on the left coast (California), I decided to refresh my brothers sourdough that he kept in his fridge, neglected and without a single refreshment in weeks or months? Don’t know if he was going to use it, but I stuck two versions of refreshed...
When I arrived in Lampenberg, Switzerland to visit my sister, my sister had a container of sourdough /levain waiting for me. When I popped the lid, the aroma was… well, “unique.” Apparently she had given it a dose of home-made pine syrup. Shots below...
