Nothing useful should go to waste. Take extra starter. The other day, I found my sweet levain leaking from its mason jar. Luckily it overflowed onto my copper pots. Realizing its acidity levels could be used to polish the copper, I wiped them back to glory, then used...
My friend and bread guru Mick Hartley once showed me a method to convert from yeast to wild yeast. Here is a file I found from many years back that I think is a good share for budding bakers. Dear Jeremy, You're being a lazy boy. I've done that...
When I arrived in Lampenberg, Switzerland to visit my sister, my sister had a container of sourdough /levain waiting for me. When I popped the lid, the aroma was... well, "unique." Apparently she had given it a dose of home-made pine syrup. Shots below...
Inspired by Ian Lowe, I've been adapting Gaston Lenotre's brioche with sourdough. It wasn't easy given the handicap of baking at home in my tiny Breville counter oven (the building's gas is down). Meanwhile, Semilla's Pamela...
I have been having problems with my rye sourdough. The final product has tended to be super dense, acid, or just dead on arrival. What was wrong? I queried Quentin Berthonneau, whose advice reminded me of previous input from Kamel Saci. Smart minds think...
This year's stollen is a hybrid that I tapped into the method for making from Maggie Glazer's book, Artisan Baking in America. Stollen usually with yeast, are a fast-raising (eggless) dough. It's far different than Christmas breads...
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