Monthly Archives: October 2009

Why Discard Starter: A Mathematical View.

Posted on October 19, 2009 by Paul

You see this question pop up all the time in sourdough discussions: “Why do I have to discard? I hate the idea of throwing anything away. Can’t I just keep feeding the starter?” Although reducing the waste we produce as … Continue reading →

Posted in Muttering to Myself, Starting with your starter, Techniques and Tips | Tagged , , , , | 4 Comments

Pane Siciliano

Posted on October 10, 2009 by Paul

Our second Italian bread in The Bread Baker’s Apprentice, Pane Siciliano is recipe #23 in the BBA Challenge. New in the process is the use of semolina flour, a flour made of durum wheat which is often used in making … Continue reading →

Posted in BBA Challenge, Yeast Breads | Tagged , , , , | 19 Comments

Sticky vs Tacky dough

Posted on October 10, 2009 by Paul

For those who wonder how you can tell the difference between those two states of your dough, here’s a simple explanation with visuals that should clarify the differences. //

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

Pâte Fermentée

Posted on October 9, 2009 by Paul

Pâte Fermentée is a French term that refers to a dough that is made before the bulk of the main bread dough is put together and allowed to mature or ‘ferment‘. By preparing a portion ahead of time, it can … Continue reading →

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Pain de Campagne

Posted on October 7, 2009 by Paul

Pain Campagne (Country Bread) is recipe number  22 in The Bread Baker’s Apprentice and we’re now past the halfway mark in the full 43-recipe BBA Challenge. Despite the disappointment of the previous bread, Pain a l’Ancienne, I was looking forward … Continue reading →

Posted in BBA Challenge, Yeast Breads | Tagged , , , | 7 Comments