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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
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Tag Archives: Sourdough Bread
Meet the Baker Behind the Loaves: Kevin Morse of Cairnspring Mills
Going beyond the grocery store shelf to find what makes up the foods we eat and where the ingredients that we cook and bake with come from, often leads to some eye opening discoveries. Taking one from goods defined by … Continue reading
Meet the Baker Behind the Loaves: Hannah Dela Cruz of Make It Dough
Adapt, bake, and share. Three tasks that every baker, sourdough or not, completes each time he or she bakes. Adapting entails paying attention to things like the weather (or local climate), hydration limits of flour, time, and recipe constraints. Next, … Continue reading
Meet the Baker Behind the Loaves: Living Bread Is…
So far the last question of every Meet the Baker Behind the Loaves series article has been “Sourdough bread is often called “living bread.” What do the terms “living bread” and “living food” mean to you? ” In this video … Continue reading
Meet The Baker Behind the Loaves: Inna Surita-Emmons of The Flour Floozy
Epiphany (noun)- a sudden, intuitive perception of or insight into the reality or essential meaning of something, usually initiated by some simple, homely, or commonplace occurrence or experience. Appearance, texture, aroma, and flavor; sourdough bread has them all in abundance. … Continue reading
Meet the Baker Behind the Loaves: Anne Clapper of The Family Crumb
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
Baking Demi-baguettes in the Challenger Bread Pan
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
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
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
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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