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I have four separate starters that I bake with. Last night I fed each one at about 150% hydration. Today I added 8 oz water, 8 oz...
Substituted 10% of the flour with medium grind cornmeal (for a bit of texture) from Mick's recipe , and I omitted the sunflower...
Here is my bake for today. It is a Sour Dill Onion Rye Loaf. Instead of Dill seed I used crushed dried whole dill, it gave a...
I baked a Milk loaf using Dan's recipe last week and converted the recipe to a 50/50 wholemeal sourdough loaf using water instead...
Well as I said this morning to Donyeokl I made his Focaccia, well a poor imitation of it anyway. Followed the recipe to the...
Ok, you've seen my white loaves before and the photo below is just to show the crumb. Sorry it is blurry, I'm having a bad hand...
Pane de Como bread that I tried out by changing from a poolish to 100% leaven, smells good and light as well, made it small or...
This sourdough thingy is really infectious... Have never baked so much bread before and have baked another now. A small, 400g...
Just baked a loaf of focaccia using white leaven at 100% hydration. Did not do a good job at dimpling the top before baking...
Thought it would be fun to post the experiments I am working with involving grilled sourdough. This is meant to be grilled on an...
