Archive for the 'Starter to Dough to Bread' Category

Sep 16 2009

Sour Rye with Caraway (from The Back Home Bakery)

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 recipe that Mark from the Back Home Bakery  in Kalispell, Montana had posted on his website [...]

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May 26 2008

Sourdough: More than ‘San Fransisco’ style bread

Published by Paul under Intro, Starter to Dough to Bread

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 somewhat chewy crumb with irregular holes throughout.

Bread from San Francisco’s Boudin Sourdough Bakery
Well, that’s ONE [...]

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May 25 2008

Growing Up: Moving from starter to bread

Published by Paul under Starter to Dough to Bread

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 or “Mother” starter is active and you’ve seen it double or triple in size after each [...]

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