sourdough-obsessed home baker
A bagel with a well of caramelized onions? Although I’d never actually eaten a bialy, the moment I discovered them, I knew I had to master baking them. Bialys look like bagels, but they are much easier to make. Unlike their bread lookalikes, you don’t need to boil them in a caustic lye bath, and…
Spelt adds a sweet flavor reminiscent of honey that deepens the flavor of this soft and creamy crumb. Unlike hard wheat which usually imparts a hint of bitterness, spelt has a much more delicate flavor that’s delicious on its own, and both with sweet or savory accompaniments. I developed this recipe in partnership with Central…
Sourdough Bread Baking, a sourdough bread making support group I am a member of on Facebook started a new baking challenge in the beginning of April. Each month, the page admins will choose a new group bake, participation is not mandatory but is a fun exercise meant to both teach new techniques and challenge members…
A few weeks ago, I had the great pleasure of meeting Paul Lebeau, managing director of Wolfgang’s Mockmill, who was visiting Las Vegas for the first ever Artisan Bread Expo. I wasn’t able to attend the event, but Paul was kind enough to take some time out of his busy day to sit down with…
When I’m craving a savory bread, I always revert back to this classic flavor combination. I don’t think I need to go into what makes this tandem so perfectly matched, but the aroma of sweet roasted garlic, and earthy warmth of rosemary may have something to do with it… This was the first time I’d…
Change is good, at least when it comes to my new method for baking sourdough bread. Admittedly, I was very apprehensive about changing up my sourdough baking process, but after a string of high hydration flat loaves I knew I had to make some changes if I wanted to enjoy the soft texture and airy…
Let me start by saying, I absolutely love this bread. Whenever we’re hosting or are invited to a dinner party, this is the loaf I make because it’s always a crowd pleaser. People are often puzzled whenever I bring out this mysterious dark loaf, as soon as I explain to them that it’s chocolate sourdough,…
Congratulations! Your starter has matured and you’re ready to bake your first loaf of bread. Here’s a basic 1:2:3 recipe to get you started. As you’ve probably realized by now, making sourdough bread is not a simple process. It takes a lot of time (almost 2 days), and there’s a lot of factors, steps and…