A Stir The Pots Post

Baking Away From Home

by | Sep 1, 2013 | Bread

Okay, so I have baked in small places. My mother, bless her heart, has a kitchen that fits that category. Mom has a electric oven, no  bannetons, or even a blade to slash my dough. How primative! Oh, Lord, one day help me get rich and buy this wonderful woman a new house, nevermind kitchen! Until then, visiting her comes with the challenge of making bread lacking the space, nevermind tools or a gas oven. That said, my mother is sweet as summer. And this summer I have visited her often. Having left some levain in her fridge, on my most recent trip I was up and baking. Not too shabby either!




  1. Thierry Delabre

    Very nice bread ! It seems that your sourdough loves your mum’s house !

  2. Janet

    What type of flour did you use for this bread- Whole Wheat/Rye or a combo of ? What was your hydration! I love looking at what you post. Thanks for sharing.

  3. Jonitin

    Hi Janet,
    Thanks, it’s a combination of 60/40 wheat and rye with a rye 100% hydrated sauer!

  4. Jonitin

    Thanks Thierry, it’s really tough baking anywhere..but electric oven, and no tools…really goes back to the old ways, hand mixing…not bad, but I’d rather have a wood burning stove!


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