I can hear your groans from here already. It’s not as bad as it sounds. Really. If you’re a beginner as I am, you have probably noticed the above terms in many bread recipes. And if you dislike math as most people, you’ve studiously avoided them. Right? Well, this post will attempt to show you… Continue reading Bakers Percentages and Hydration
This is easily our favorite bread of all I have baked. Every time I bake a different bread, Wife says, “Yeah, it’s good, but that rye is the best. Make it next, okay?” I had trouble with the hydration the first time. I could handle the gloopy dough but I had trouble getting it… Continue reading Tweaking the OMG Sourdough
I like rye. I like to use it in my sourdough starter. It mixes well and it seems to rise more robustly than wheat. And I especially like rye bread. My OMG Rye Bread is our favorite of all the sourdough breads I have baked. I also bake rye sourdough crackers often, using my discard starter.… Continue reading Hip Hip Hoo-RYE!
How do I make my sourdough more or less sour tasting? Its name is not because of the flavor, but from the method of fermenting, or “souring” the dough. The degree of sourness, or tang, can be adjusted two ways. Adjust the starter and adjust the dough. A. Adjust the starter. To increase the tang,… Continue reading Is sourdough sour?
The first rising of your dough is called the “bulk ferment” (BF) and the final rising is the “final proof” (FP). Recipes say, “Place dough in an oiled bowl. Cover and allow to rise until doubled.” Right? Most say something like that. But I can’t tell when looking at it in several hours or tomorrow… Continue reading Bulk Ferment Container
Or, I have a life outside the kitchen! There will come a time when you need to take a break from sourdough and put your starter on hold. Vacations, distractions, whatever. Or maybe you want a backup, just in case something goes wrong. Or you want to share your starter with someone far away. How… Continue reading Put your starter on hold