Blog posts

San Francisco Sour Dough French Bread

according to

Kline, Sugihara and McCready

(The Bakers Digest, April, 1970)

It's week 6 in the Inside the Jewish Bakery Challenge - Semester 1. This week is Polish Potato Bread.

UPDATE: Dear TFL-ers; here some more impressions of my macaron adventures :-)

Dear TFL'ers;

Another delicious and very interesting recipe from Freerk.  

Thank You, Freerk!

I had planned on baking these in after an overnight in the frig.  but no room left with the four loaves of that went in a little earlier for a long proof.  I'm sure Mike will be happy.  He will have a great snack when he comes in from work.

This is my first project from the many breads that I found interesting in Bernard Clayton Jr.'s book,  "Breads of France", first printed in 1978. I obtained the copy I'm reading through an inter library loan from McPherson, KS, which is deep in the heart of Kansas and wheat growing country. The book is a 1978 copy. Mr. Clayton's formulas are written down in volume measurement so I used a calclator, pad, and pen to scratch out my weight measurements. That's the penalty I pay for not having learned how to use a spread sheet.

I recently got some emmer (farro) flour from bluebirdgrainfarms.com ( link ) and have made 3 loaves with it so far.  I got interested in emmer after researching biblical era bread making. This post includes photos of my most recent loaf and a recap of my experience so far with this flour.

“Bread and Roses” – Artisan Baking, Training and Consultancy in Northumberland