wild yeast

Is there ever a wrong time for a cinnamon bun? I grew up having them almost every weekend when my dad would get a Saturday morning craving, drive to Safeway, and come home with…

Grams & Percentages 500 g bread flour 400 g water (80% hydration) 118 g levain (23.6% inoculation) 8 g salt (1.6%)   Timeline 7:00 am — fed starter 11:50 am — start autolyse 1:00…

As a sourdough enthusiast and avid bread baker, I have absolutely adored seeing the bread boom of the past month. King Arthur Flour (my go-to) reported sending more flour in three weeks of March…

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…

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,…

  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…

  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…

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…

  “Any kitchen can become an ecosystem. If you bake a lot, your kitchen will become a happy home to wild yeasts, and all your bread will taste better. Even a failed loaf is…

  Up until a few months ago, I had the same thoughts about sourdough starter that you probably do. I thought it was too hard to make. That it would be impossible to get…