Blog posts

White sourdough 1st try

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Raluca on 23 Jan 2013 at 10:22

I haven’t started with my first breads as there isn’t much to tell you, so I am starting with the breads I baked this year.

First I started by cultivating my own sourdough starter. It is now a 100% hydration starter with a mix of 90% whole wheat flour and 10% dark rye flour.

I will try to write a different post on how I made the starter soon and to explain all the terms, utensils and about the baker’s percentage.

Catharsis Through Bread

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JennyLeah on 21 Jan 2013 at 10:07

I've taken a bit of a break from baking, recently. Sourdough starter has been sitting in the fridge untouched for almost a month now, and it hasn't been fed in quite a while. I'm not worried about it. It's a resilient starter - in the past, I've abused it far worse than this, and it's come back for me after a week or so of careful attention.

XXXII - Baguette Traditional a la Samuel Fromartz....-ish

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lumos on 21 Jan 2013 at 08:55

  Been a long time since I blogged properly about the bread I baked. I was baking at least a couple of times a week during those absent days, as I’d always done, but haven’t got around to blogging about it, for one reason or another.  But today, I finally decided to gently and timidly ease myself back into my old bread-blogging routine, starting it with my recent (like, yesterday…:p) baguette. 

baguette in covered stream tray

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evening on 21 Jan 2013 at 07:40

I got this idea from another post on TFL but can't seem to find it again - props to whoever you are.

Anyway, the idea is that since you can't use the DO method with a baguette, you use a covered steam tray which can accomodate a 3 loaf baguette form.

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