Adjusting

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,

   -Matt

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

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. 

Cheers,

    -Matt

FYI - my helper :)

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.

Tartine Bread 

by Chad Robertson

Take care and enjoy some bread!

  -Matt

Last loaves in Virginia

We are packing up to move down to Texas, so these are the last loaves I'll bake in Virginia. 

It might be a few weekends before I get back into the swing of things. 

For now - enjoy some bread :)

-Matt

Welcome Spring

Springtime is a great time to remember that bread rise times are heavily affected by ambient temperatures. 

Enjoy some bread :)

     -Matt

Cultivating the best Yeast

I'm still experimenting with mixing different local floras of yeasts. 

I haven't found the perfect combination yet, but I will eventually.  

Enjoy some bread. 

   -Matt