Now that I've started feeling comfortable with the basics of sourdough bread baking (and to think it was only a few short months back when I thought I would never be able to express this sentiment!),
I made breadsticks for the first time! I didn't think I would actually be successful in this endeavor, because I've struggled before with finding the balance between not yet crisp and
Finally, there is a sourdough success to write about! If you don't know why that warrants an exclamation mark, have a look over here. For the past several weeks, I've been nourishing a new starter,
Too much time spent on the internet these days. Browsing recipes, food blogs, and pinterest has become an escape from the rest of the internet where terrible things are filling my feeds. These days
I've been taking a break from sourdough baking recently. It's a skill I so want to master, but I have been getting very limited motivational support from my past attempts at doing so. And being a
Following the success of the sourdough bread from the Bread Feast, I was highly motivated to continue experimenting with sourdough breads. And so I began a more-than-month-long process of producing
My recent bread feast involved, among other breads, a fig & walnut loaf. It was made with Italian type 00 flour, dried mission figs and walnuts. It also had a thin, crisp, salty malt syrup crust.
I usually bake all the bread we eat at home. Since I began baking for real (you can read more about that here), I’ve mostly done variations on the same recipe. But last year when I was trying to