Blog

Bread Baking: Terms & Techniques

Getting into bread baking more and more involved learning a lot of gargon and (unsurprisingly) a lot of French. I found the more that I write about baking, bread, sourdough, etc I end up repeating myself or that I need to pause a train of thought to ‘decode’ paragraphs for readers. Below is a list…
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Sourdough (Discard) Flakey Biscuits

You’ll notice in the photos that there are five biscuits, while this recipe makes six. That is because I am someone who lacks the self-control to wait until after photos to snack and, frankly, I hope that never changes. This recipe was born of necessity. Cultivating and maintaining sourdough starter is an absolute joy. Throwing…
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Weekly Loaf

Grams & Percentages 500 g flour (275 g bread, 175 g WW, 50 g spelt) 400 g water (80% hydration) 100 g levain (20% inoculation) 10 g salt (2%) Timeline 7:30 am — fed starter 12:30 pm — start autolyse 2:00 pm — add levain (1:30h autolyse + 6:30h starter) 2:30 pm —…
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On Why: Sourdough Starter Issues & FAQs

Several weeks ago I posted this article, to better familiarize you all with starters and *hopefully* show that creating and owning a starter is fun, rewarding, and not nearly as difficult as it may seem at face value. Since posting I’ve been getting a lot of troubleshooting questions on Instagram and I wanted to…
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make believe: a quiet quarantine

I’m currently on day seven of social distancing. With COVID-19 raging across the United States and examples of the extreme circumstances in other countries, I’ve made the decision to distance myself from the New York City society. I have ventured out a handful of times over the past week for groceries, and one late night…
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Sourdough (Discard) Date & Walnut Bread

Today is Day 23 of self-quarantining amid Covid-19 and I am going stir crazy. I’ve found that the only thing that is keeping me a little on the ‘zen’ side of things is consistent time journaling and consistent time in my kitchen. While exploring a different style of bread baking and attempting to quell a…
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