I revisted "Old mother dough" from Teresa Greenway's method of using depleted sourdoughs of various hydrations with a bit of refreshed sourdough to make a San Francisco style sourdough bread. This time I had played around with some masa madre, a...
While reading my comments recently, I came upon the address for Stoughton Steel Company. Run by a man named Andris Lagsdin, they offer a baking steel surface tool to replace the traditional homebaker pizza stone. Curious, I let out a fish line to ask if I...
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....
Making a bread formula is basically an improvisation of experience and ingredients. Here’s an example. The other day while perusing my fridge, I noticed pumpkin puree. I also found some masa harina in my flour bins. I’ve had this flavor quotient of a...
Been on a “go-back-and-try-it-again” trip lately. Ah, well, bread is a constant progression, and trials and tests. Besides, sometimes you just got to eat a bagel. Keep reading if you agree. Last weekend, I made three kinds of bagels, pre-ferment, yeasted,...
