Tag Archives: levain

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 →

Meet the Baker Behind the Loaves: Emilie Raffa of The Clever Carrot

Posted on August 19, 2020 by Barry W

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 | Leave a comment

Meet the Baker Behind the Loaves: Maurizio Leo of The Perfect Loaf

Posted on August 10, 2020 by Barry W

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 →

Posted in Meet the Baker Behind the Loaves, Sourdough Bread | Tagged Food 52, levain, living bread, malted flour, Maurizio Leo, naturally leveaned bread, sourdough, Sourdough Baking, Sourdough Bread, Sourdough recipe, sourdough starter, The Perfect Loaf | Leave a comment

Meet the Baker Behind the Loaves: Chiew See of Autumn Baking Diary (Autumn.Kitchen)

Posted on August 3, 2020 by Barry W

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 | 1 Comment

Sourdough Baking Journal: The 6.25 hour mid-cold proof power outage

Posted on August 1, 2020 by Barry W

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 →

Posted in Sourdough Bread | Tagged challenger breadpan, challenger breadware, dark rye flour, levain, natural leavened, sourdough, Sourdough Bread | Leave a comment

Meet the Baker Behind the Loaves: Elaine Boddy of Foodbod Sourdough

Posted on July 27, 2020 by Barry W

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 →