Category : Sourdough Breads

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26 May, 2008

Sourdough: More than ‘San Fransisco’ style bread

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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,
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25 May, 2008

Growing Up: Moving from starter to bread

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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
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