2023 House Bread

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.

We Almost Lost These Microorganisms

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.

Sourdough Discard Pie

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 😉 .

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