Blog posts

A couple days ago, I blogged on my bake of a San Francisco sourdough bread based on Larraburu Bros. recipe as described in the 1978 Cereal Chemistry article by Galal, et al., as cited by Doc.Dough. (See San Francisco Sourdough Bread using Larraburu Bros. formula.) It was a delicious bread, but it lacked the sourdough tang usually associated with San Francisco sourdough. This blob describes some modifications of the recipe.

This loaf came out a little flatter, which is why it wasn't sold and I cut if for photos

But color looked good and crust was crisp

Crumb was nice and soft

…and moist and glossy

That is not the question.  But how to steam?  Ah, there's the rub (with apologies to the Bard).

Hello and Happy New Year everyone!

I thought it would be fun to open up a bottle of something bubbly (a bottle of Guinness) and bake a loaf
for New Year’s…started on New Year’s Eve, and baked on New Year’s Day :^)

Katie’s Stout and Flaxseed Bread (thanks to Andy for originally posting about this, and to Karin for the reminder):

I just would not feel right without some black eyed peas on New Years Day.  Fresh black eyed peas they say represents coins and the kale money...hummm sounds good and lucky to me.  

This is my MIL real southern cornbread recipe..god bless her...I call it grandma Turner's cornbread.  It has no sugar and no flour and is dropped into a hot skillet of bacon fat.

I don’t usually get much time to bake during the holidays, but when I was asked to bake some bread to go with Christmas dinner how could I possibly refuse?  This was the perfect opportunity to try Andy’s mixed leaven formula.  It’s the sort of bread that will go with just about anything and the overnight  bulk ferment suited my schedule perfectly.  The only major change I made was to bulk ferment in a 60°F part of the house rather than in the refrigerator to accommodate my s

Sourdough Raisin Boule :)