Here is a bread mix that includes a sprouted organic grain flour soaker along with home milled sprouted wheat grains. It's based on a Bouley Bakery formula I first used years ago. Revisiting it led to wonderful results with a dark and open grigne.
My first Pandolce Genovese was made at school where we used baking powder. Below is a recent bake using sourdough. Incorporating several feeds, it's a bit like baking panettone; 1st impasto (first dough), enriched with eggs, and sugar, then sprinkled with candied...
Though many pizzaioli tend to make yeasted pizza, my aim is to go all natural with wild yeast. Below are shots of my last batch, made with a mix of low protein, white winter wheat grain milled along with standard A.P. flour and a sprouted wheat levain. Using a long...
One of my favorite “all time” favorite holiday desserts is stollen, the famed fruit and nut bread from Germany, Dresden to be exact. Here’s a link to its rich history. My aim this year was to experiment using rye, sourdough, yeast, and…...
Below are some loaves adapted to levain without any added yeast. In general, my definitive focal point always seems to be on flour protein and hydration, as fermentation is key to any bread baking. Wheat and kamut Definitely more water for this, and going to use lower...