Hugo

Joined: 2013 March 6

Location:

Bromont, QC, Canada

Occupation:

Professional Translator

Interests:

Cooking, bread, gardening, poetry, haiku, health

Posts: 14

Comments: 62

Points: 62

I've been making sourdough bread for 11 months now!

Hi! I've started making sourdough bread last year (in April if I remember well). My first attempts were disastrous but after a...

12 comments
Latest loaf! It came out great this time.

A good sourdough bread should open like a flower. Un bon pain au levain doit s’ouvrir comme une fleur.

6 comments
My latest spelt/wheat loaf

Hi! I have experimented a bit since my last posts, sometimes with limited success, varying baking temperatures and techniques. My...

4 comments
Sunflower seeds & dried figs loaf

I was supposed to bake another baguette today, but thanks to a mistake I’ve made when preparing the sponge (I used spelt instead...
A ciabatta baguette ready for lunch

Next thing on my agenda was to test "overnight proofing", or "retarded dough" (or something like that). The recipe is: SPONGE 80g...

5 comments
A chaotic day, and a baguette

I woke up this morning and god forbid, I decided I’d go for the holy grail of home baking: the ever-elusive baguette. However the...

3 comments
I think I'm getting better at this

I still haven't found a way of buying the bread flour I'd like to buy (the mill is located some 150 km from here so I'll have to...

1 comment
The quest for flour

Hi there! I’ve made some improvements in my technique over the last two weeks; my sourdough culture is now stabilized (no more "...

4 comments
Back on track, with kamut+whole wheat bread

I’ve had my share of failures over the last few days. It seems that I would make a different mistake at each attempt. Here are a...

1 comment
Oven spring uneven... bread tore open one side!

This is my first attempt at a 100% sifted wheat bread, e.g. a "whole flour white bread". I think I’ll make every single mistake...

4 comments
At last, a decent sourdough bread (85% sifted wheat 15% rye)!

Now that my sourdough culture is stabilized (it went crazy last week, digesting flour really fast and bubbling out of control), I...

3 comments
Starter goes haywire!

Hi! I had a relatively active sourdough culture for the last 2 weeks, but then 2 days ago I’ve modified the way I feed it and it’...

9 comments
Drying a starter?

Hi! After 2 weeks my starter is very active and stable, so I want to make sure I make as many "backups" as possible. I currently...

1 comment
First 2 attempts at sourdough bread

Hi! I’m new here and new to sourdough bread baking. I live in Bromont, Quebec, Canada. We have a very good local bakery and the...

4 comments