Essential Reading

Slashing or Scoring Your Dough

October 14, 2011
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I’ve been teasing Luc recently with the slash and tears on my loaves, he has a thing for a good tear in a loaf.  It’s easier to get a tear in a yeast loaf than sourdough when you first start scoring loaves.  Under-proved dough will give more of a dramatic tear effect since it will […]

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Focaccia

October 3, 2011
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I’ve been experimenting with focaccia dough using a little potato flour but to disastrous results, I have a fickle relationship with potato flour in bread, use it successfully in allergy kid’s loaf but other experiments the dough collapses on me.  I’ve also experimented with a 100% sourdough focaccia but hasn’t so far resulted as good […]

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Life Cycle of a Sourdough Starter Part I

September 23, 2011
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This post is the all wordy stuff I have found on sourdough starter and it’s suppose to sit alongside my step-by-step photo post of the  Life Cycle of a Sourdough Starter Part II, go ahead and check it out. I use the term, starter/levain/leaven/motherdough interchangeably.  In the Advance Bread & Pastry book it explains the […]

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