Fluffy Pancakes
By Leena Yengle – All rights reserved worldwide This post will be available to the public for two weeks and thereafter only available to members of The Baking Network. Fluffy Pancakes is a formula by featured instructor Leena Yengle. This first version is not sourdough but if you scroll down the page, you will find […]
Fruits and Nuts Sourdough
This post will be available to the general public for two weeks, thereafter it will only be available to members of The Baking Network. Fruits and Nuts Sourdough By Patricia Aguiar – All rights reserved worldwide Ingredients: 400 g Bread Flour 280 g Water 120g Levain ( 1:3:3 – 8 hours 30°C) 8 g salt […]
Better Baking Bakers
In this last week of May, when people are transitioning from spring to summer barbecues and picnics, take a moment to check into a new baking course. The following courses are all on sale for $10.99 until the end of May. Most of the courses have not one, but many types of bread formulas. Click […]
Sourdough Hot Cross Buns (with orange browned butter frosting)
25 grams all-purpose flour 113 grams butter 125 grams milk 200 grams cold water 75 grams very active 100% hydration sourdough starter 475 grams all-purpose flour 275 grams bread flour 10 grams salt 37 grams of brown sugar 75 grams of raisins or dried currants 75 grams of bitter or semi sweet chocolate chips 1 […]
Why Use Freshly Ground Flour?
Article by Mark Gunderman – All rights reserved worldwide 2019 (In our Facebook group, Perfect Sourdough, Mark Gunderman answered the question: “Why purchase a home mill? What are the benefits?” I liked his answer and he kindly gave permission to share it with you here: ) – Teresa L Greenway “Why fresh flours”? I would […]
San Francisco Style Bread Course and Private Group
The San Francisco Baking Course and Private group have really taken off. We are having a lot of fun experimenting and sharing our San Francisco style loaves as we learn to promote the “sour” in sourdough baking. The course is available at discount here: Bake San Francisco Style Sourdough Bread. You will find a link […]
Patterned Swiss Roll
DECORATIVE (PATTERNED) SWISS ROLL By Devjani Santra all rights reserved worldwide Feb 2019 This formula will be available for two weeks to the general public and only available to members of The Baking Network thereafter. INGREDIENTS For the pattern: Unsalted butter – 50 gms (room temperature) Icing Sugar – 50 gms All purpose flour – […]
Sourdough Breakfast Galettes (with black pepper sour cream pastry crust)
This formula will be available to the general public for two weeks and then access will be restricted to members of The Baking Network. When I first made these delicious hand held breakfast tarts I had the neighbors across the road asking what the amazingly smell was! Don’t skip the cheese underneath all the goodies […]
Temperature and Timing San Francisco Sourdough
In my online course “Bake San Francisco Style Sour Sourdough Bread” a student was struggling with over-fermenting the dough because they used their oven as a proofer to keep the dough warm. I usually use my Brod and Taylor proofer because it really helps me dial in the right temperature. However, I decided to use […]
Parchment Paper or Silicone Mat?
I love parchment paper! I buy large packages of it and use it often. Parchment paper quality varies, it can be thin tissue-like paper, which doesn’t hold up to much heat and falls apart quite easily, or it can be tough enough to use several times before discarding. If you find a brand you really […]