Baker’s percentage is one of the most powerful tools bakers have in their arsenal to help them understand how dough works. In bakers percentages all the flour in a formula, or recipe, is arbitrarily defined as being 100%, and all the other ingredients are expressed as a percentage of that. For example, if there are […]
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According to George Greenstein’s “Secrets of a Jewish Baker”, altus is the secret of good rye bread. Altus is left-over rye bread which is ground-up and soaked in water. To make altus, cut the crusts from a loaf of bread(*), soak it in water for several hours, or overnight, under refrigeration. It will keep several
“Secrets of a Jewish Baker” by George Greenstein has lots of information about his life in a Jewish bakery, lots of hard to find recipes. This isn’t a good source of sourdough information and the sourdough recipes I’ve tried haven’t been all that good (which could be a matter of taste). However, several of the
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Many recipes at Sourdoughhome call for Active Sourdough Starter – so, what do we mean when we call for an active sourdough starter? An active starter is one that has been fed within the past 12 hours, and that is active enough that it was able to double in size after that feeding. Further, unless
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2019-07-21 I Have SO Many Kneads!! Friend of the blog Tre’ asked another insightful (OK, bothersome) question. “What is the best work surface for a baker? And, oh, yeah, what changes between a home baker and a commercial bakery?” You ask a lot of questions for someone from Oklahoma! Tre’ probably wanted a nice and
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On the Class Schedule page each class has a “PayPal” button to the right of it. Click and pay. Easy Peasy. Some people don’t have, or want, PayPal accounts. You can pay using a credit card at PayPal without creating an account. Some people just don’t want to deal with PayPal at all. No problem,
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WOW! Our last blog post was almost 5 years ago! Since then, we completed the move to the new hosting service (we REALLY like(d) Siteground!) And the rewrite of our web page went smoothly. Since then, we’ve largely just updated the class offerings. By the time you see this, the next upheaval will have heaved
Things have been quiet… TOO quiet Read More »
We understand that things come up and that no one’s life runs smoothly. We try hard to be fair to our customers, but we do need to cover our expenses. Here are our guidelines for refunds: If you cancel before we have purchased supplies for the class, we will cheerfully give you a full refund.
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August 12, 2019 A No Discard Way Of Feeding Sourdough Starter! Sourdough starter can be a real pain. If it isn’t healthy, you can’t make good bread. Feeding it every day seems like a total waste of time and flour if you’re not going to bake any time soon. And then, there are the discards.
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2019-08-04 Discarded Sourdough Waffles Other matters have grabbed my attention of late, as a result, this will be a short post. Sorry about that! This is another recipe from the rec.food.sourdough faqs. Last time, it was pancakes, this time it’s waffles. I really don’t know whether I like pancakes or waffles more – probably whatever
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2019-07-28 Discarded Pancakes No, don’t discard the pancakes, make them with discarded starter! Many people feed their starters using instructions that say something like, “discard half your starter, now add so much flour and water to the starter you’re keeping.” These instructions bother people, a lot. It means you’re discarding your precious starter and the flour
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2019-07-14 – Why Won’t My Dough Rise…. Or, what did I do wrong THIS time? Bad habits. We all have them. And, somehow, we have less trouble recognizing them in other people than in ourselves. Maybe we’re talking knuckle popping. Or passing gas in public places. And then… we realize that we’re engaging the behavior
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