Tags » Sourdough

On the 3rd day.

Hello Sourdough Club! I hope you’re all as excited about this project as I am – I can’t believe how much my Starter had grown in just 3 days and, frankly, how disgusting it smelt. 290 more words



Woot! Woot! I just got an email from the Sourdough Project that they want to examine and analyze my sourdough starter! For anyone who has no idea what the heck I am talking about, The Sourdough Project is a research project where they are analyzing samples of various sourdough starters from all over the world to determine their similarities, differences and to compile sourdough DNA. 108 more words

The T's House

Traditional Boule Loaf

This week I baked a traditional boule loaf from The Larousse Book of Bread. It’s the first recipe I’d made from this book, and the first time I’d made bread using a sourdough starter.   1,066 more words

Bread And Buns

Sourdough and Mushrooms!

Its been an exciting week – our seeds have arrived for this seasons growing!! I am also off work this weekend so will have time to plan out where we’re going to plant everything. 406 more words


Rye, day 3

I have bubbles!

I did two things differently with this starter than with my white wheat starter. The first is that I am using 1.5 times more water than flour. 66 more words


Adv. Bread/Pastry - Day 4

January 17, 2017

When that reoccurring feeling of an overwhelming schedule hits you on a holiday weekend and you realize that you have accomplished nothing but relaxing your soul from everyday life…I swear it was a double-edged sword. 673 more words

CAHM 242 - Adv. Breads/Pastry

Sourdough Pita Bread

Some form of flatbread practically defines most food cultures: pizza for Italy, naan for the Middle East, lefse for Norway, tortilla for Mexico, injera for East Africa, pita for the Mediterranean. 1,175 more words