Jim Hayden

My Most Important Baking Implement

So I’ve a question… “What do you think is my most important baking implement?” I’ve asked that particular question to a number of folks over the years and I’ve heard answers from my convection oven, my mixer, dutch ovens, various pans or knives. All of these answers, while important to me are not the oneContinue reading “My Most Important Baking Implement”

Feeding Your Sourdough Starter

One of the things I’ve found out about sourdough and baking is that there is a cadence and rhythm to baking. One of those cadence and rhythms is the feeding of my sourdough starter each morning. Here’s how I maintain my starter. First I remove about 100g of starter from my crock. I do thisContinue reading “Feeding Your Sourdough Starter”

Let Me Introduce Myself

My name is Jim… or you can call me “Bear”. Bear was my callsign when I flew F-4’s and F-15E’s in the USAF. I like to cook and have recently been really focusing on my baking. I’m on a quest to perfect sourdough bread, croissants and pastries. My intent is to share my love ofContinue reading “Let Me Introduce Myself”

Bourbon Cherries

OK… I’ve started a blog about baking and perfecting sourdough and my very first post after introducing myself is about Bourbon Cherries! Why do this? It’s the height of cherry season I made a batch yesterday They go GREAT with cheesecake (which I made earlier this week). INGREDIENTS (per pint jar) Cherries (300g) Bourbon (240ml)Continue reading “Bourbon Cherries”

Cheesy Sourdough

The other day I decided that I’d like to make some cheesy sourdough. I’ve been experimenting with my technique for bulk fermenting as well as looking at how to make more dough at the same time in my kitchen. This was a follow-on experiment I’d done with making four loaves at the same time. TwoContinue reading “Cheesy Sourdough”