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Living Food Board:
Bulk Aging: Ethiopian Tej Mead
Fermenting Beverages: 2020 hard ciders
Upcoming bakes: Ancient grain laffa flatbreads
Veggies Ferments: TBD
Next Featured BTL Baker: Sarah C. Owens
Current Coffees: Metric Coffee En Masse, Joe Coffee The Daily.
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Author Archives: Barry W
Meet the Baker Behind the Loaves: Melissa Johnson of Breadtopia
What does it take to become a “bread writer?” With so many beginner sourdough books and blogs available nowadays, finding what makes one’s perspective on this growing hobby unique has become increasingly important. However, when authoring a cookbook, this factor … Continue reading
Meet the Baker Behind the Loaves: Sune “Foodgeek” Trudslev
Challenging conventional wisdom on a regular basis takes courage and tenacity. In my experience, though, doing so often helps hobbyists of all experience levels view commonly utilized techniques as less intimidating and detail-oriented. With so many beginner and advanced sourdough … Continue reading
An Ode to Rye (Part One): Hearty, Traditional, and Delicious
While it has been an underdog or “specialty grain” in American baking for many years, rye’s rich tradition in many European countries tells a different story. From German Schwarzbrot to Danish Rugbrød, dense yet flavorful 100% rye breads which highlight … Continue reading
Garlic & Herb Sourdough Discard Crackers
After thoroughly enjoying my first sourdough discard crackers last week with the help of a recipe by Milk and Pop. I decided to use similar parameters while making a savory version. Now that I’m two batches in I can confidently … Continue reading
Meet the Baker Behind the Loaves: Paul Lebeau of Wolfgang Mock Companies
Humility, integrity, and conviction…Three qualities that I feel are essential for living one’s life according to a mission statement and its ever evolving reach. While the word ‘passion’ gets used a lot when discussing one’s sense of ferver towards pursuing … Continue reading
Meet the Baker Behind the Loaves: Emilie Raffa of The Clever Carrot
While I’ve featured bakers who have went from hobbyist to professional in this series; I’ve yet to feature a baker who went from corporate job to professionally trained chef to sourdough baking focused chef. You may ask, what would motivate … Continue reading
Posted in Meet the Baker Behind the Loaves, Sourdough Bread
Tagged Artisan Sourdough Made Simple, Emilie Raffa, International Culinary Center, levain, olive oil in sourdough, sourdough blog, sourdough book, sourdough discard recipes, sourdough in dessert, sourdough starter guide, The Clever Carrot
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Meet the Baker Behind the Loaves: Maurizio Leo of The Perfect Loaf
Biology, beer brewing, and engineering…what do they all have in common? Those with backgrounds in these fields tend to find sourdough baking to be quite engaging and relatable. Couple that with a background in cooking good food from scratch, and … Continue reading
Sourdough Baking Journal: Roasted Garlic and Chive Foccacia w/ Roasted Tomato-Balsamic sauce
Recipe: For my second go at sourdough focaccia. I followed Maurizio of The Perfect Loaf’s ‘A Simple Focaccia’ recipe. As with my first focaccia (see above), I swapped the all-purpose flour with Tipo “00” flour in order to achieve a … Continue reading
Meet the Baker Behind the Loaves: Chiew See of Autumn Baking Diary (Autumn.Kitchen)
Cognitive dissonance – a term for the state of discomfort felt when two or more modes of thought contradict each other. The clashing cognitions may include ideas, beliefs, or the knowledge that one has behaved in a certain way. As one … Continue reading
Posted in Meet the Baker Behind the Loaves, Sourdough Bread
Tagged Autumn Baking, Autumn Kitchen, Baking in Malaysia, Baking in Southeast Asia, Bilingual cookbook, Bulk Fermentation, Chiew See, dough lamination, Hokkaido milk bread, levain, living bread, Sourdough Baking, Sourdough Bread, sourdough starter
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Sourdough Baking Journal: The 6.25 hour mid-cold proof power outage
Recipe: 20% Levain inoculation (Randolph), 70% bread flour, 15% whole wheat flour, and 15% dark rye flour…80% hydration 2.2% sea salt. Autolyse: 1 hour / Bulk Fermentation: 5.25 hours w/ 4 sets of coil folds. Overnight proof/retard ∼ 15 hours. … Continue reading
