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ingredients

Honey

Honey Honey Please Honey is that sweet stuff which causes all sorts of issues.  Let’s talk about them…. First a tip – if you are measuring by volume honey tends to be hard to get out of your spoons and cups.  So, if there is also oil in the recipe, measure the oil first and …

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Vital Wheat Gluten

Vital Wheat Gluten   Vital Wheat Gluten is gluten that has been extracted from wheat.  It is pure gluten.  In our glutenphobic age, you might be wondering why anyone one want or use such a thing.  There are a number of reasons… Vital wheat gluten helps breads, especially whole grains, rise better.  We talk about …

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Eggs!

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 …

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Sugar

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 …

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Spent Grain

What is “spent grain”? Where do I get it, why should I use it, and HOW do I use it? Brewers soak grain in hot water for a fairly long time to extract the malt sugars from the grains into the water. Then they strain off the malty sugary water, boil it with hops, and …

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Sourdough

Sourdough is a blanket term that covers any baked goods raised with a sourdough starter..  Many people have an almost instinctive identification of a specific bread as “sourdough bread”. It could be a San Francisco Sourdough Bread, a French Levain bread, a German Rye Bread, or many other breads.  And that is the point here.  …

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Sour

Sour is a mother that has been refreshed with flour and water.  Or, yet another term seemingly made up to confuse the beginning sourdough baker.  It’s just an active sourdough starter. A bit more discussion of starters and sponges. First, there are some equivalencies to be aware of: Mother = chef – it only depends …

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