Category Archives for "Skills"

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 […]

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 […]

Candied Orange Peel

Candied Orange Peel Makes approximately 1.5 cups. This easy recipe is a fantastic way to use up leftover orange peel during the holiday season. It has the added benefit of making your house smell divine and the leftover sugar syrup is a very fancy treat in a hot cup of tea or used in place of […]

Wood Fired Baking Retreat in France

In early September I was lucky enough to visit Pat Hains from Pilgrims au Pain in St. Cirq Lapopie, southwest France. I had the most wonderful time! Southwest France reminded me of some areas of California where I grew up, only it was more quaint, with beautiful old stone buildings, churches and quaint villages.  The […]

Grain to Bread Workshop in Seattle – 2

I attended the Grain to Bread Workshop at the Seattle Culinary Academy in Seattle on June 1st and 2nd 2018. It was a wonderful experience. Mockmill and the Seattle Culinary Academy sponsored the event with Guy Frenkel, Andrew Ross and Will Grant giving demonstrations. Paul Lebeau instructed us on grain milling using the famous Mockmill grain mill. Katherine Weaver Kehrli, dean […]

An Accident and an Interesting Outcome.

Hello everyone! I wanted to tell you about an accident and an interesting outcome. I made up some San Francisco dough. I had a slow cooker going with some broth in it. So instead of using the Brod and Taylor proofer I put the dough container near the slow cooker. I woke up early this morning and checked my […]

Protecting Gluten in a Weak Dough

Autolyse, it’s what everyone does. However, were you aware that doing an autolyse when you are dealing with a weak dough can be detrimental? During autolyse the enzymes, especially the protease enzyme “eats” gluten. The purpose of that is to help make the dough more extensible (stretchy) so that it has a nicer open crumb […]

The New Fourneau Bread Oven Insert

I was sent a Fourneau Bread Oven insert by the Fourneau company to test out. Wow, was it fun to get a heavy package delivered on my doorstep with the words “Fourneau” written all over it! I had seen ads for the oven in the past when they were gearing up for production and had […]

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