5 Flours, 10 Loaves – A Flour Test I hadn’t planned on doing it. I’d sworn off of doing it. To be honest, I’d gotten so tired of flour tests I was ready to scream. And there I was, testing 5 flours. How did this happen? How did I let this happen? I was in a […]
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Somehow in 19 years of running the sourdoughhome web site, we never had a faq for gluten? I probably wanted to avoid the hate mail because someone would send me hate mail telling me I was wrong. The simple answer is that gluten is a protein formed when glutenin and gladin are mixed together. Gluten
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Some Disarded Sourdough Starter Recipes Many methods of feeding sourdough, including some on our web page, have you feed your starter twice a day, discarding half the starter before you feed it. The reason for this is pretty simple – if you aren’t using your starter and you feed it enough to double it in
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Sourdough English Muffin Bread Fast Track to Sourdough If you just finished our “Introduction to Baking” recipes, you may be having a deja vu moment. However, this is one of those breads we make both as a yeasted bread and as a sourdough bread. This one is part of our :Fast Track to Sourdough” series
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Starting a starter, Mike’s Way Express Instructions Detailed Instructions Starter My Way Photo Essay Starter Troubleshooting Express Instructions This is a part of our “Sourdough Starter Primer” and a thumbnail sketch of how I start a sourdough starter. It is, deliberately, devoid of details. I’ve been asked to cut the flowery prose and explanations, so
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Welcome To The Safeway Unbleached Flour Flour Test Part of the Big Flour Test Please note – we are not connected with any flour vendor mentioned on this web site. We can’t tell you where to find any of these flours outside our own home town, and we have no idea why the vendor discontinued
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Yeasted English Muffin Bread Introduction to Baking English Muffin Bread is a nice light bread that makes excellent toast and is great for frying in butter – just like English Muffins, only a loaf instead of a roll. It has attractive big holes and a very nice, subtle taste. This recipe is part of our
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Myrtle Allen’s Brown Bread Introduction to Baking To start with, this is NOT a sourdough recipe. It’s just a very nice bread recipe, included on the Sourdough Home web site to help beginning bakers get used to the mechanics of baking as part of our “Introduction to Bread Making” series of posts. This recipe is
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“Sourdough Cookery” by Rita Davenport The biographic information about Rita Davenport tells us she is a home economist and a time management expert. That will come as no surprise to any sourdough purist who reads this book. It is a triumph of time management over sourdough. She uses commercial baker’s yeast to start and maintain her
“The Village Baker” by Joe Ortiz. Many people think this is THE book on baking. It has gorgeous pictures, and is a veritable love affair with bread. Despite this, I think Joe Ortiz spent a lot of time making things too difficult for himself and his reader. Not really recommended. isbn.nu can point you to a 1993 hardback, and a
“The Complete Sourdough Cookbook” by Don and Myrtle Holm. When the words “complete” or “ultimate” appear in a book title, I get suspicious. And the suspicion is usually well founded. There’s lots of good historical information, lots of good folklore, and a fun read in this book, but it’s not a terribly good sourdough cookbook. The
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“The Bread Baker’s Apprentice” by Peter Reinhart is a very beautiful book, but unlike most beautiful bread books, there’s a lot of substance here. This book has caused lots of talk in all the baking forums I’m a member of, and the praise is all but unanimous. It’s a good book to get your juices flowing again. Lots
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