Monthly Archives: May 2008

Stretch and Fold: you don’t need to knead

Posted on May 30, 2008 by Paul

Preamble: None of the following is original to me in the least. Here I’m merely collecting the wisdom of much more experienced bread makers into one easy to find spot. And I’m not even saying this is “all there is”, … Continue reading →

Posted in Techniques and Tips | Tagged , , , , | 2 Comments

Round Six: Much improved

Posted on May 29, 2008 by Paul

Well, doggone. It’s actually possible to get not too bad loaves made after all! So this time around: double (or full) recipe, still working with Susan’s Norwich Sourdough from the Wild Yeast Blog since we know it works and don’t … Continue reading →

Posted in Sourdough Breads | 1 Comment

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

Round Five: Is this almost it?

Posted on May 25, 2008 by Paul

Finally, a (near) success!! Using a couche, or more accurately a chunk of heavy cotton cut from a painter’s dropcloth (yes, new but washed) and a very generous amount of rice flour/UAP mix (50/50) rubbed into the cloth, there was … Continue reading →

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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