Tuesday, August 19, 2014


Sometimes I use paper towels to proof the final loaves. Here is the result. 

Enjoy some bread :)
- Matt

Tuesday, July 22, 2014

Tartine Bakery

Here is another good reference to the Tartine Bakery and Chad Robertson's recipie I've been experimenting with recently. 

Enjoy your week and try baking some bread :)


Monday, July 14, 2014


At a family gathering this weekend I was happy to discover that a cousin-in-law of mine also likes to bake. It was great to get caught-up with him and to trade tips and techniques for the art. 

One of the items that I mentioned was that there are quite a few non-recipe variables in-play with bread making that you have to keep in-mind:

1) kitchen temperature 
2) water temperature 
3) rise times
4) "liveliness" of the yeast (though this one is hard to measure) or amount of yeast (easier to quantify)

I recommended to him that if you keep the tempatures and times roughtly the same each week the one variable that is key to isolate and experiment is the liveliness of the yeast. It's isually best to adjust the amounts of starter you use each week and then subjectively score how the loaves turn out. 

Enjoy some bread!


Saturday, July 5, 2014


I'm still trying to "dial-in" the exact amount of starter to add for my standard 12-14 hour slow-rise. 

I'm still happy to eat the experiment each week :)

Enjoy some bread,

Saturday, June 21, 2014

Time and Tempature

Sometimes you have to burn a little bread to calibrate a new recipe and an unproven oven. 

This shows the importance of laying down a good layer of rice flour or cornmeal along the bottom of the Dutch oven. 

Thankfully I did have one really good success :)

Enjoy some bread!
   - Matt

Sunday, June 15, 2014

Better Bread

Last weeks loaf was a bit of an eye soar, this week I'm experimenting with the techniques that Chad Robertson talks about in his book "Tartine Bread" (see last weeks post for a link). 

I baked two loaves, one using his recipe (on the left) and one using mine (on the right) but both using his "turn frequently" technique. 

Overall I'm impressed with the technique and I look forward to exploring it further. 


FYI - my helper :)

Saturday, June 7, 2014

Baking Once Again

We are in the process of moving so this is the first loaf I've done in weeks.  Not the prettiest, but I certainly like the energetic rise of the local sourdough flora. 

One of my best friends has turned me onto a fascinating on bread baking. I've probably seen at least 100 books on bread and very few of them have impressed me, but this one has proven to be different. I highly encourage you get a copy and take a look for yourself.  I'll have more to say about it in the future.

by Chad Robertson

Take care and enjoy some bread!