Monthly Archives: April 2020

Your First Sourdough Test Loaf

Hello newbie sourdough bakers! You made your sourdough starter and now you want to make your first loaf of sourdough bread. I made a whole series of videos to show how to make your own sourdough starter from day one all the way to baking your first loaf of bread. So since you already have […]

Figuring Out Baker’s Percent

Let’s talk about…. Photo above is formula for Onion Cheese Batter Bread BAKER’S PERCENT Baker’s percent can be a difficult concept for those who are new to it. Baker’s use this method because it is easy for them to scale a formula using baker’s percent.With baker’s percent, the flour weight is the scale used to weight […]

Online Baking Courses On Sale

There’s been a huge interest in sourdough baking with the current conditions where we all need to stay home and stay safe. I’ve got several online sourdough baking courses on sale right now (for five days) that I think you’ll really enjoy. We’ll start with course #1 “Sourdough Bread Baking 101” for those who are […]

Seven Steps in Making Bread

What’s most important when making bread? Here’s another post for newer bakers. If you’ve read multiple bread recipes or looked at a couple hundred posts – you’ve likely noticed that there are a lot of different ideas out there about how to make bread – No knead – stretch and folds – slap and fold […]

Coffee Cookies

These super fragrant and flavorful butter cookies get leveled up by the addition of coffee and cinnamon. They are rich with lots of butter and sour cream but they keep their shape perfectly. You can decorate them however you like, but the simple powdered sugar glaze paired with a chocolate drizzle used here, makes them […]

Bhatura – Indian Fry Bread

Bhatura is a famous North Indian Fried Bread. Generally it is leavened by Soda bicarb and yoghurt and then let the dough ferment. It is then fried and served with thick Chickpea gravy. But in this recipe I have used sourdough discard. I added sourdough discard to the flour and let it ferment for 12 […]

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