Naturally Leavened Bomboloni (Doughnuts)
Recipe By Maurizio Leo (with permission) “Naturally leavened bomboloni are essentially sourdough doughnuts (with no sourness). They’re also known as berliner, krapfen, ballen, pączki, donut, and many more names all over the world. It seems everyone at some point figured out that frying enriched dough was incredibly delicious. I’m sure glad they did. These bomboloni […]
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 […]
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 […]
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 […]
Sourdough Butter Crumb Banana Bread
This formula will be available to the public for two weeks after publication. After that it will only be available to members of The Baking Network. Banana bread is just not quite as good, in this baker’s opinion, without the crumbs on top. I find that to be the case for most tea breads and […]
Soft Hybrid Buttermilk Dinner Rolls
These rolls are soft and scrumptious. They are also hybrid rolls using both sourdough starter and commercial yeast. They can be started in the morning and ready for dinner that same day. Makes 24 rolls at 61/62 grams each (easier for the mixer to work this amount of dough) (or divide dough amounts in half […]
Brown Sugar Sourdough Waffles with Spicy Brown Sugar Maple Syrup
Time to use up some more of that sourdough discard! These waffles are easy and always come out great! I have made them with fresh sourdough starter and leftover starter that has sat for over a week! If I’m using fresh starter I use a scant 1/4 tsp of baking soda and if I’m using […]
Pumpkin Spice Sourdough Cupcakes with White Chocolate Ghosts
Here is a sweet treat for the month of October! This easy, one bowl, recipe is a great way to use up leftover sourdough discard. I don’t know about you but this is the time of year baking really ramps up and I end up with lots of discard. These cupcakes are sturdy, lightly sweet […]