How to Figure 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…
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Reasons for Dense Dough
Some reasons why your bread might be dense: The starter was not vigorous enough, you need a lot of nice vigorous yeast to make a…
Extended Ferment Sourdough Tortillas
Extended Ferment Sourdough Tortillas I have a member in my family that has issues with wheat. The individual has a skin condition made worse by consuming…
Starter Hydration Conversions
Starter Hydration Conversions How to convert a 100% starter to a 166% starter Most of the formulas in my books, “Discovering Sourdough,” are based off…
Do Nothing Bread
Do Nothing Bread – Inspired by Yohan Ferrant All rights reserved worldwide Teresa L Greenway At the “Quest for Sourdough” workshop I attended last month…
Fresh Ground Flour and Home Milling
I have two home mills, the Blendtec Kitchen Mill and the Mockmill, well maybe three if you count the cheapo coffee grinder I used in…
Baking Failures
I would like to mention something we often don’t like to talk about. I have baking failures. We all do. Those of you who are…
Slowing Down a Starter or Dough
In summer or in warmer climates ambient temperatures can affect dough fermentation rate. Your starter and dough can over-ferment easily in hot weather. Here are…
Making 60% Motherdough
60% Motherdough Forumulas: Motherdough 1: 100 grams of 100% sourdough starter 220 grams water 400 grams bread flour Mix and refrigerate until bubbly. Then use…