TFL Handbook section about Rye Flour
Jewish Sour Rye
Jewish Sour Rye: an update
Norm's Sour Rye
Pumpernickel Bread from George Greenstein's "Secrets of a Jewish Baker"
Care and feeding of a rye sour
Hamelman's Flax seed rye bread - Thanks, hansjoakim!
Three-Stage 80% Sourdough Rye Bread from Hamelman's "Bread"
Hansjoakim's Favorite 70% Sourdough Rye
Sourdough Rye from Advanced Bread & Pastry
San Joaquin Sourdough Baguettes
Baguette crumb - 65% hydration dough (Pat Roth's baguettes)
Proth5's "Starting to get the bear" baguettes
Anis Bouabsa ficelles
Philippe Gosselin's Baguettes
Baguette Tradition after Phillip Gosselin
Épi de Blé
The Great Baguette quest N°3: Anis Bouabsa
This was the origin of what evolved into my San Joaquin Sourdough
San Joaquin Sourdough 1
San Joaquin Sourdough variation
San Joaquin Sourdough, updated 10/10/2010
San Joaquin Sourdough: Update 6/26/2011San Joaquin Sourdough Baguettes (2013. Latest version.)
My favorite multi-grain sourdough bread 11-10-2020
Sourdough Bread with 31% Freshly-milled Whole Wheat Flour
Buttermilk-Spelt Sourdough Bread
Sourdough Challah from "A Blessing of Bread"
Susan from San Diego's Ultimate Sourdough
Susan from San Diego's Original Sourdough
Sourdough Italian Baguettes (5/2015)
Sourdough Italian Bread
Italian-San Joaquin Sourdough
Italian bread with currents, fennel and pine nuts
San Francisco Sourdough from Reinhart's “Crust&Crumb”
Sourdough bread with new steaming method
Sourdough Multigrain Bread from "Advanced Bread and Pastry"
Greek Bread - Improved
Sourdough Pan de Horiadaki from "A Blessing of Bread"
Miche from SFBI Artisan II - 2 kg
This miche is a hit!
Country Bread with fresh-milled flours
Walnut Raisin Sourdough Bread from SFBI Artisan II
Sourdough Fig-Walnut Bread, a new and improved version
Sourdough Bread from SFBI Artisan II also see This week's baking - July 18, 2016
Miche from Michel Suas' "Advanced Bread and Pastry"
Vermont Sourdough with Increased Whole Grain, from Hamelman's "Bread"
5-grain Sourdough with Rye Sourdough from Hamelman's "Bread"
Multi-grain sourdough bread made with home-milled flours August 12, 2018
Sourdough Whole Wheat Bread from AB&P
Gérard Rubaud Pain au Levain
My San Francisco Sourdough Quest, Take 4 (The best version)
My San Francisco Sourdough Quest, Take 6 (and final?)
San Francisco-style Sourdough Bread with Walnuts and Sour Cherries
San Francisco-style Sourdough Bread with Walnuts and Figs
Sourdough Honey Whole Wheat Multigrain Bread
Pane Valle Maggia, ver. 2 3/7/2014
Pane Valle del Maggia
San Francisco-style Sourdough Bread with increased whole wheat flour
San Francisco-style Sourdough Bread 3-22-2019
Pizza made with Sourdough Starter Discard
Sweet Breads & Pastries
Oatmeal Bread with Cinnamon and Raisins from Hamelman's "Bread"
Debra Wink's wonderful instructions for creating a sourdough starter: The Pineapple Juice Solution, Part 2
Scoring Bread: An updated tutorial
Scoring Bread made with high-hydration dough
Proofing "en couche:" or A Couching Coaching
Flipping Board (Transfer Peel) Demonstration
High Hydration dough Shaping - From SFBI
My sourdough starter routine: a FAQ
Baker's Math: A tutorial
Converting starter hydrations: A Tutorial. Or through thick and thin and vice versa
Baking under an aluminum foil roasting pan
Hamelman's “Stretch and Fold in the Bowl” no-knead technique
KAF instructional videos
NoKnead.html (by Mark Sinclair/mcs)
Shaping a boule: a tutorial in pictures.
Quick doodle should help (rainbowz's cool diagram of how to use a transfer peel)
Mixing a stiff starter
Norm's onion rolls and kaiser rolls
Norm's Double Knot Rolls
Kaiser roll shaping
Tom Cat's Semolina Filone (from Glezer's Artisan Breads)
Potato-Nut Bread from South Tyrol (Thanks, Salome!)
SFBI Artisan I Workshop
SFBI Artisan I workshop: Day 1
SFBI Artisan I workshop: Day 2
SFBI Artisan I workshop: Day 3
SFBI Artisan I workshop: Day 4
SFBI Artisan I workshop: Day 5
SFBI Artisan II Workshop
SFBI Artisan II Workshop - Day 1
SFBI Artisan II Workshop - Day 2
SFBI Artisan II Workshop - Day 3
SFBI Artisan II Workshop - Day 4
SFBI Artisan II Workshop - Day 5