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Living Food Board:
Bulk Aging: TBD
Fermenting Beverages: TBD
Upcoming bakes: Zaatar loaves and Pastrami Rye loaves
Veggies Ferments: Vegan Kimchi
Next Featured BTL Baker: TBD
Current Coffees: Temple Jheyner Roman (Peru), Brandywine Honduras Royal Reserva Natural, Brandywine Colombia – La Palma Y El Tucan – El Mirador.
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Tag Archives: levain
Crusty Sourdough Discard Rolls Experiment: Reliable, Valid, and Delicious results
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
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
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
Meet the Baker Behind the Loaves: Elaine Boddy of Foodbod Sourdough
As fun as venturing into the rabbit hole of detailed information surrounding each method and technique of sourdough baking can be, new home sourdough bakers at times feel obligated to do so. As a result it becomes easy to get … Continue reading
