This is a delicious, soft, fluffy, sourdough sandwich bread, shaped in the classic boule shape. This recipe requires a stand mixer, or lots and lots of slap and folds. The finished bread should have the texture of store bought sandwich … Read More...Read more
Chad Robertson, owner of the Tartine Bakery in San Francisco, developed this amazing formula for country style sourdough bread. If the instructions and methods are followed this bread is easy and almost no fail.
I have made some changes to … Read More...Read more
This recipe comes courtesy of an old friend in Thunder Bay. It is a rustic multigrain loaf with the tart/sweet flavour of cranberries.
This recipe calls for a lot of water, a little yeast, and a fairly long cold fermentation. … Read More...Read more
A cup of flour is always a cup of flour, except when it isn’t. Dough is always dough, but does it always act the way we want. Well, no. But it can. How?
Let’s say a recipe calls for 3 … Read More...Read more
So your sourdough starter is ready to go and you’re excited to bake your first loaf of sourdough bread. I was. So what are you waiting for? If you’re like I was, you are going all over the internet asking … Read More...Read more