Mexican Concha Buns
This content will be available to the general public for two weeks and then only available to members of The Baking Network thereafter. Mexican Concha Buns Rogelio Martínez – all rights reserved worldwide In your mixer or by hand add together: 200 grams sourdough (levain at 50 % hydration)(like a lievito madre) 117 grams flour […]
New Online Course Launch – Panettone!
I’m super excited to bring you this new online baking course,”Learn to Bake Panettone.” Beesham Soogrim, whom many of you know from Perfect Sourdough on Facebook, is teaching this course and I collaborated with him by filming, editing and being your guide. We both attended the Quest for Sourdough workshop in Belgium last summer and […]
Easy Buckwheat Sourdough Pancakes
Buckwheat Sourdough Pancakes – copyright Rochelle Nelson – Sept 2018 Makes approximately one dozen pancakes. 42 grams of butter (3 Tablespoons) 1 large egg 235 grams of sourdough starter discard (¾ Cup) 28 grams light brown sugar (3 Tablespoons) ½ tsp cinnamon 175 grams of whole milk (¾ cup) 1 tsp vanilla 68 grams […]
Home Made Sourdough Strawberry Ice Cream
Summer is in full swing and I can’t think of a better way to celebrate that than homemade strawberry ice cream! This ice cream utilizes a surprising ingredient, sourdough starter discard. You want discard that is no more than 12-24 hours after a feed so that it is not too sour. It gives the ice […]
Ready to Bake More Sourdough?
Hello Everyone! I just returned from a week of traveling by plane and then by car across the Arizona Desert (twice) in 118F weather! This instructor felt BAKED! I was able to visit with my (87 years young) dad on the coast of California (80F! Yay!) and some of my children and grandchildren. Now I […]
Newly Launched Course – Sourdough Bread Baking Exploration
Hello everyone! I’ve been working for months on a new baking course and it’s finally finished! It’s called “Sourdough Bread Baking Exploration.” In this course I explore different aspects of sourdough baking. The course covers: Exploring protein quality in flour. This shows an easy test to see if your flour is suitable for bread baking. […]
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 […]
Columbia County Bread and Granola Bakery
I was sent a sample of Columbia County Bread and Granola Bakery’s sprouted grain bread. They vacuum packed it. It was really good. I feel it would have been at it’s best had I taken the time to re-crust it in the oven but it tasted good as it was too. They make a mash […]
How to get Blisters on Your Bread Crust – Bubble Crust
I have been called the queen of blisters…. ha ha ha! I love it! Now if you are from those countries where bread crust blisters are considered a fault, then go off and hide in the corner because this post isn’t for you. Here in the USA we love blistered crust,
Updates and Information
Walnut Chocolate Cinnamon Rye Sourdough (see the formula here) Hello everyone! How is The Baking Network working out for you? Problems and Issues I’ve had some real issues with Paypal IPN protocol communicating with the site, so I had to update everyone’s subscription information by hand. A few members got cancelled by paypal for an […]