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19 October, 2009

Why Discard Starter: A Mathematical View.

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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 a species is a good thing, there are times when it’s actually more logical to
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9 October, 2009

Pâte Fermentée

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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 be allowed to ferment overnight (or however long) in a cool space (slowing yeast activity)
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9 August, 2009

Home-made Pan Release recipe

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Tired of having your baked goods stick to your pans? Are you frustrated with cakes, panned breads and cinnamon rolls ruined because they rip out, leaving half of it glued to the bottom of your loaf pan? Then this is the solution just for you! And no, there’s NOTHING being sold here! Billy Mays is
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3 August, 2009

Stretch and Fold (again)

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I figured that, since I have these steps already photographed for another entry, mainly the Vermont Sourdough post here, I may as well include them separately as their very own little “Stretch and Fold show and tell” . More show than tell, mind you. I hope this helps to show the technique well and let
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