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12 June, 2010

The Vermont Sourdough Trilogy

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One of the breads that came up in the June list for MellowBakers.com was the Hamelman Vermont Sourdough, a bread I’ve made before a number of times and posted about here several tries on the blog. The cool thing, however, is that because we’re group baking through all 85 recipes in Hamelman’s awesome book ,
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2 May, 2010

Non-Miche Miche

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When is a Miche not a Miche? Or perhaps more to the point what is a Miche? “Miche” basically, is the French term for a very large loaf of bread, somewhat rustic and typically shaped round and flat. Probably one of the most famous miches around at this time is the Miche Poilâne which comes from the
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16 April, 2010

When good bread goes a-rye.

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Sometimes, things just don’t work the way they’re supposed to. So I’ll just say right out of the gate I’ll be redoing this one because something went quite wrong here. Wanna see? This is the “short version”, there are lots more photos that, had this worked out, would be in here too, like the usual
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25 January, 2010

New York Deli Rye

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And here we are at the first of several Sourdough Rye breads in The Bread Baker’s Apprentice, bread number 31 of the BBA Challenge. This one seems intriguing as it’s not simply a rye bread, not even a rye and caraway bread but a rye, caraway and onion bread. The pressure on this one coming
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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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