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Over the last year or so I have experimented with different flours and methods. The result is what I call our "House Bread" It is a sourdough loaf with 100% hydration. We like bread with a large percentage of whole grains and smaller, even holes in the crumb.
It is almost as if baking is in our blood.
Fortunately, the pandemic caused a lot of people to start baking with their own, wild cultures again. Many of us have not stopped and because of this, we have increased the biodiversity in microbes that was seriously threatened. We saved the treasure that would have been lost.
My over-proofed sandwich bread is just fine.
This is not a recipe but thoughts about baking bread from scratch.
I offered this session as a general interest course during the annual "Connections" conference of Okanagan College.
On August 24th I am going to demonstrate sourdough baking to my colleagues during a company conference. Obviously I don't have two days for this (45 minutes actually). I will talk about my tools and methods live and I have created two videos to speed things up. Practice Online Seminar https://youtu.be/eCQIcnfnY3I Starter Time Lapse https://youtu.be/KneBQuYDXRg …
A little over a year ago the stores ran out of yeast because of the pandemic. In August I will share all the lessons I learned with you in a free video seminar - stay tuned!
My first attempt at baking a pie from scratch. I obviously have to slow down and learn more about technique for new recipes. This uses a lot of discard and that is what i was looking for. It also uses a lot of butter 😉 . https://littlespoonfarm.com/sourdough-pie-crust-recipe/
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