Live Event – Make Your Own Sourdough Starter With Me!
Hello everyone! I am currently producing this live event: “Make Your Own Sourdough Starter With Me!” It’s online live everyday at 10:00 am PST on…
Category: Skills
Make Your Own Sourdough Starter With Me Event
Hello everyone! Today I started the “Make Your Own Sourdough Starter With Me” Event. The videos will be on Youtube but I will also post…
Make a Sourdough Starter With Me
Hello Everyone! To start off the new year I want to make a new sourdough starter and have those that haven’t made their starter yet,…
Feeding Your Sourdough Starter
Hello fellow bakers! A student asked me what ratio to feed a sourdough starter at and so I felt it was a good time to…
Reviewing the new Mockmill 200 home mill
Let’s take a look at the Komo Fidibus 21 (Harvest 250) compared to the new Mockmill 200. For clarity, I did purchase the Komo mill…
Feeding Your Sourdough Starter
Hello fellow bakers! A student asked me what ratio to feed a sourdough starter at and so I felt it was a good time to…
What Does Hydration Mean
What Does Hydration Mean – in Baking Terms? (This is an excerpt from my Sourdough Bread Baking 101 course) Teresa L Greenway Northwest Sourdough –…
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…
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…
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…
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…