Sourdough Panettone II (Results)

I am so pleased with the results!!! My best attempt ever…we’ll, duh! The first was my first and I made numerous updates to my method and technique. It was definitely worth applying myself and learning! Things I learned: It is airy, light, moist, sweet (but not too sweet). A really great mouth feel… pillowy! Fantastico!!Continue reading “Sourdough Panettone II (Results)”

Pasta Madre (Day 3)

Day 3 of making my Pasta Madre for my next attempt at Panettone. I fed my Pasta Madre for a 3rd time today. I seeded the same feeding regime I’ve been using of 50g each of Starter and water, a teaspoon of honey and 100g of bread flour. I kneaded it for 5+ minutes toContinue reading “Pasta Madre (Day 3)”

Pasta Madre (Day 2)

It’s been 20 hours now since I first put the new Pasta Madre in my proving box to ferment. It has clearly risen and fallen in that time as you can see by the photo gallery below. I’d normally not wait but I’m going to be patient this time. I’ll wait for another 4 hoursContinue reading “Pasta Madre (Day 2)”

Pasta Madre (Day 1)

If you read my last post about attempting Panettone for the first time you’d have seen the quote about if your Pasta Madre wasn’t on point than it didn’t matter what recipe you used…your results would just be less than desired. My panettone first attempt, while delicious, was anything but pretty. Actually, it wasn’t bad.Continue reading “Pasta Madre (Day 1)”

Aliquot Jar Experiment

I’ve seen some posts recently about the use of Aliquot jars in sourdough baking. They are useful to judge your starter or when your bulk ferment is at the optimal time. “Well, why not experiment with that method?” I thought… Aliquot jars are narrow jars which allow you to see volume expansion readily since expansionContinue reading “Aliquot Jar Experiment”

Whoa! Something is Wrong!!

Yikes!! Something is off horribly! These are sad, sad loaves!! These loaves had limited, if any blooming at all. I suspected that this might be the case because when I put the dough into bulk ferment on Friday evening it just didn’t feel right. Possible issues: Weak Starter Poor strength in shaping Slash was incorrect/tooContinue reading “Whoa! Something is Wrong!!”

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)”

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”

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”