Baking With An Altitude or Baking At Higher Altitudes Not too long ago, as glaciers measure time, I moved from the Gulf Coast of Texas, where I was at sea level, to Gunnison, Colorado, where we are at 7,703 feet above sea level. The second part of the change was the humidity – it ran […]
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Professor Calvel’s Starter This is a part of our Sourdough Starter Primer. A quick apology – this page is being worked on, so it may change drastically every time your look at it. After the Second World War, American GI’s returning from France raved about the bread they had enjoyed there. However, after that time,
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Emergency Starter Rescue If I’ve seen this email once, I’ve seen it a hundred times. Someone writes me and says, “As I pulled the last loaves out of the oven, I realized I just used and baked ALL my starter. What can I do?” Well, the first thing to not do is panic. The second
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Welcome To The 20% Bran 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 your
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All About Sour Or, Why Isn’t My Bread Sour? Far too many of the emails I get start out something like, “Why do you call it sourdough? After all, it isn’t sour!” Or perhaps, “What am I doing wrong? I want my bread to be SOUR!” To no small extent, the term “sourdough” might be
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Another look at converting regular to sourdough recipes In another page we talked about three ways to convert regular yeasted recipes to use sourdough. And it all seemed pretty straight-forward. But, the world, and recipes, sometimes refuse to be categorized. What if…. what if… your regular yeasted recipe doesn’t use water? What if it uses buttermilk? And that’s
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Eggs! Eggs do a lot for enriched doughs. They add moisture, they add fats, and they act as an emulsifier. Without eggs, many breads would not exist. Still, they are a bit of a bother. How do measure 1/2 egg? Easy answer – double your recipe and use a whole egg. But that’s always a
Sugar Sugar…. we’re addicted to it! Even though we know it’s not really all that good for us. But, really now, if we eliminated everything from our diet that someone says isn’t good for us, we’d have a very boring diet. I can’t think of much that someone hasn’t said is bad for us. I
Converting Yeasted Recipes To Sourdough Once we have a new tool, we look for all sorts of ways to use it. So, many new sourdough converts want to convert their old yeast based recipes to sourdough. I’ve seen two ways to do this. Both work quite well, but they are very different. The first technique
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“World Sourdoughs From Antiquity” by Dr. Ed Wood. A wonderful work on sourdoughs. Some people don’t like his recipes for breads, as they aren’t purist enough for them. Whether or not you like his recipes, he sets the standards on how to handle cultures. A new version is supposed to be out soon. Highly recommended.
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Sourdough Myths and Folklore I really enjoy doing things that are more on the artistic, uncertain, and not quite charted realm of things. In these areas, there are all sorts of interesting folklore and myths. I don’t know of ANY area with as many myths and legends as sourdough. Of course, I do also tend
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Sourdough Pizza Made With Discarded Starter People ask me what to do with excess sourdough starter, and here’s one of my answers. Make pizza, and pizza shells. If I’m not planning on using them at once, I’ll freeze them after the first baking, and they are ready to be topped and baked at the drop of a
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