Well … today is an (inadvertent) sourdough croissant experiment! The variable I adjusted was proving time. Basically I forgot I had them in bags proving and got buried in client calls. Two hours later I go “Oh no!” Normally I take my croissants out of the fridge where I had left them covered in theContinue reading “Sourdough Croissant (Inadvertent) Experiment”
Category Archives: Method
Sourdough Croutons
Well … what to do with a loaf from a previous bake when you’d rather eat the one that is more recently baked? Cut it up and attempt making sourdough croutons! The loaf i used was leftover from the bake where I mentioned something was whacked. It was the second of the two loaves andContinue reading “Sourdough Croutons”
Sourdough Boules
My latest experiment was looking at my bulk ferment process. My process for feeding my starter, making my biga, mixing etc all stayed the same. I bumped up my temp 4°F in my fridge drawer (33°F to 37°F). I also bulk fermented for 36 hours before dividing/shaping my loaves. This time I separated my loavesContinue reading “Sourdough Boules”
Creating a Sourdough Starter (Part 1)
I’ve had a number of folks ask “How do you create a sourdough starter?” I thought it might be fun to create a new starter and document the process. You can follow along with this thread and start your own if you so desire. There are many ways to create a sourdough starter….this is oneContinue reading “Creating a Sourdough Starter (Part 1)”
My Baking Implements
Previously I posted about my “Most Important Baking Implement“. I had someone ask me the other day “What’s a Dutch Oven?”. That made me think that maybe it would be helpful for me to write a post about what my other baking implements happen to be. This post will list my baking implements. I won’tContinue reading “My Baking Implements”
Basic Sourdough
Here is the basic recipe and method that I’ve developed to this point. It started out as a derivative of Paul Hollywood’s recipe for Basic Sourdough in his book How To Bake. INGREDIENTS Bread Flour 750g (I use #KingArthurBreadCompany, Sir Lancelot 14.2% Protein) Water, Filtered 440ml Levain, 500g, 100% Hydration Sea Salt, 18g The aboveContinue reading “Basic Sourdough”
Feeding Cold Starter
Before COVID-19 I traveled extensively for my job and wasn’t in a position to feed my starter every day. I came across #BakeWithJack and started watching his videos on bread making. Episode 71: SOURDOUGH – The Scrapings Method, No Waste, No Discard describe a method that I’ve been using (modified) since. The method involves leavingContinue reading “Feeding Cold Starter”
Baked By Bear Sourdough 