Category Archives: Starter to Dough to Bread

Taking the step from starter to actual dough is pretty easy but still needs to be described.

Sour Rye with Caraway (from The Back Home Bakery)

Posted on September 16, 2009 by Paul

I’m a very big fan of rye breads and one of the primary reasons I got into bread making was to make this style of bread. Early on in my quests for good “deli” style rye, I came across a … Continue reading →

Posted in Sourdough Breads, Starter to Dough to Bread, Yeast Breads | Tagged , , , , , | 3 Comments

Sourdough: More than ‘San Fransisco’ style bread

Posted on May 26, 2008 by Paul

When you say you make sourdough bread, people in this end of the world (that’s North America, seems Europeans are more aware) tend to immediately think you mean “San Fransisco style bread” with it’s distinctive acidic tang, crispy crust and … Continue reading →

Posted in Intro, Starter to Dough to Bread | 5 Comments

Growing Up: Moving from starter to bread

Posted on May 25, 2008 by Paul

Once you’re ready to make actual bread from your starter, which means it’s doubling or tripling in 3 to 8 hours, you’ll want to bump up the amount of starter you have. For this lesson, we’ll assume that your main … Continue reading →

Posted in Starter to Dough to Bread | 2 Comments