Despite the recent heat wave, I decided to bake an all-wild yeast pizza dough. The results were great. Here’s how I did it. Last Friday before leaving work, I gave the bubbly batch of sourdough a feed overnight. The next day, I made some dough, gave it four...
Quite often people tell me they don’t “get” my enjoyment of baking sourdough bread. “I don’t like sourdough” they’ll tell me, then admit the truth. Their fear that “it’s kind of complicated, all the steps.”...
My pantry was full of spelt last weekend. I decided to use it with a formula from The French boulangerie-patisserie confederation site. The loaf is a slow riser, 15 hours overnight with a firm starter that's salted. Honestly, I forgot to salt my batch....
Making dough takes dough. And so does baking it. Okay, puns aside, competent bread baking takes time, money, and other resources. It's an intricate art as well as a demanding craft, playing with ingredients that have a magic and a biology. Bread for me is...
