Category Archives: Sourdough Bread

Heirloom Grain Terroir Experiment #2: Turkey Red Wheat

Posted on July 6, 2021 by Barry W

Premise: Since I started milling whole grains at home this past September, certain heirloom red wheat varieties have stood out to me in terms of their dough performance and flavor. In turn, upon the success of my previous baking experiment … Continue reading →

Posted in Sourdough Bread | Tagged baking collaboration, Barton Springs Mill, Breadtopia, Grains from the Plains, heirloom wheat, Melissa Johnson, Mockmill, Penner Farms, sourdough baking experiment, Turkey Red wheat | Leave a comment

HGTE #1: California Wheat

Posted on March 18, 2021 by Barry W

Premise: Since I started milling whole grains at home this past September, articles, videos, and podcast episodes about grain cultivation and baking with whole grains have been on my radar. In turn, after listening to a Sourdough Podcast episode featuring … Continue reading →

Posted in Sourdough Bread | Tagged baking collaboration, Breadtopia, california wheat, California Wheat Commission, Claudia Carter, heirloom wheat, Melissa Johnson, Mockmill, Patwin 515 HP wheat, sourdough baking experiment, Summit 515 wheat, WB 9229 wheat, wheat varietal comparison | 3 Comments

Using a Recipe as a Guide: Cranberry Nut Sourdough Loaves

Posted on January 19, 2021 by Barry W

Even after I find a recipe that I can see myself baking, I often do some additional research to in order to read up on and decide whether I want to include additional elements in my final recipe (formula). Doing … Continue reading →

Posted in Sourdough Bread | Tagged Breadtopia, Breadwriter, Castle Valley Mill, Cranberry pecan bread, Cranberry Walnut Sourdough, fresh bread, Melissa Johnson, Mockmill, Sourdough Bread, Sourdough recipe, sourdough tips, thanksgiving bread, whole grain bread | 1 Comment

Crusty Sourdough Discard Rolls Experiment: Reliable, Valid, and Delicious results

Posted on January 7, 2021 by Barry W

Admittedly, I have yet to decide where I stand on the definition of sourdough starter discard and creating opportunities where one would end up with it. However, in my quest to use my discard to learn more about both its … Continue reading →

Posted in Sourdough Bread, sourdough discard recipes | Tagged crusty bread, freshly milled flour, levain, Mockmill, Sourdough Bread, sourdough discard recipes, sourdough rolls, whole grain bread | Leave a comment

First Impressions: My Mockmill 100 Professional home grain-mill

Posted on November 4, 2020 by Barry W

Background: The events leading up to receiving my Mockmill 100 Professional home grain-mill brought together my passion for learning as much as I can about every ingredient that I cook and bake with and my drive to meet and get … Continue reading →

Posted in freshly milled, Sourdough Bread | Tagged 100% whole grain sourdough, Breadtopia, cornmeal, freshly miled flour, home grain mill, Mockmill, Mockmill 100 Professional, Mockmill review, naturally leveaned bread, whole food diet, whole grain | Leave a comment

Color Coded Corn Porridge Loaves: An exercise in sourdough recipe development

Posted on October 29, 2020 by Barry W

When getting started with sourdough baking finding a sourdough starter guide and beginner recipe to follow are often one’s first steps. However, anxious moments ensue when things don’t appear to be going as described and research shifts to troubleshooting articles, … Continue reading →

Posted in Sourdough Bread | Tagged bread recipe, corn porridge, cornbread, cornmeal, heirloom corn, Khorasan, naturally levained, Sourdough Bread, Sourdough recipe, while grain, Yecora Rojo wheat | Leave a comment

TBP Feature: An Audio-Visual tour of Castle Valley Mill (Doylestown, PA)

Posted on October 22, 2020 by Barry W

While I’ve been homebrewing beer since 2009, I’ve yet to visit a malt house or interview a maltster. However, ever since dipping both feet into sourdough baking this past April, I’ve done increasingly more research on the cultivation and milling … Continue reading →

Posted in Meet the Baker Behind the Loaves, Sourdough Bread | Tagged 18th century flour mill, Bucks County Pennsylvania, Castle Valley Mill, Einkorn flour, flour mill tour, heirloom corn, Mark Fischer, restored flour mill, stone ground flours, water powered mill | Leave a comment

Meet the Baker Behind the Loaves: Anne Clapper of The Family Crumb

Posted on September 22, 2020 by Barry W

Cottage bakery (n) – a bakery approved by state”cottage food” laws which allow entrepreneurial cooks and bakers to sell food from home under clearly defined conditions. Those conditions vary among jurisdictions, but usually include limits on the kinds of food you can sell and how much money … Continue reading →

Posted in Meet the Baker Behind the Loaves, Sourdough Bread | Tagged Baking with your kids, cottage bakery, Meet the Baker Behind the Loaves, Mockmill, Sourdough Baking, Sourdough Bread, sourdough starter, The Family Crumb, vegan bakery, whole food diet | Leave a comment

Quick Recipe: Rosh Hashanah Sourdough Discard Honey Cake

Posted on September 18, 2020 by Barry W

Have some sourdough starter discard? Try this easy honey cake! With my rye starter smelling like honey lately, I was inspired to adapt this recipe for both discard and my personal taste preference. For my first honey cake this one … Continue reading →

Posted in Sourdough Bread, sourdough discard recipes | Tagged honey cake, rosh hashanah honey cake, Sourdough cake, sourdough discard recipes | Leave a comment

Baking Demi-baguettes in the Challenger Bread Pan

Posted on September 15, 2020 by Barry W

Ever since I got my Challenger Bread Pan and watched Artisan Bryan’s video where he bakes demi-baguettes in it; I wanted to find and bake a simple baguette recipe that would help me learn how to both make use of … Continue reading →