Today I baked the seventh loaf from my current sourdough monster. Until this loaf I’ve been exclusively using the “no-knead” Lahey method and the results have been consistently fabulous. I neglected to get a dough going last night and mid-morning today I decided it… Read More
This morning I baked a sourdough loaf with olives! I used those briny crinkled black olives, cutting a handful of them off the pits. After the initial overnight rise, I placed the dough on a towel coated generously with corn meal and spelt flour, then… Read More
Before turning in last night, I prepared a bread dough – again using my sourdough monster – so it would be ready to bake this morning. This is a no-knead loaf, and is loaf #3 from this starter. I’m using standard grocery store bread flour,… Read More
I baked another sourdough loaf this evening after leaving the dough to rise for 12 hours + another half hour loosely wrapped in a tea towel well coated with corn meal and flour. Once again I used my sourdough monster rather than a commercial yeast… Read More
The last couple posts on this blog have been about sourdough bread, so I thought I’d continue and show you the monster. I keep it in a Tupperware-type container. I’ve cut a couple holes in the lid because air circulation seems to be needed. I’ve… Read More
As it turned out my test loaf using the new sourdough monster was wonderful. The crust was nicely developed, the bread had that distinctive sourdough flavour and a beautiful texture with a nice bit of chew about it. We destroyed it in short order.
I’ve been occasionally baking no-knead bread in a Dutch oven over the past few months. A couple weeks ago I captured and developed a sourdough monster with the intention of using the same Lahey method only using wild yeast – the monster – rather than… Read More
After reading Sourdough by Robin Sloan, I felt compelled to bake some bread. I don’t have a sourdough monster going right now – I plan to start one in January after our vacation. However, I’m not against bread made with commercial yeast, and sometimes you… Read More
I baked bread today. Actually I started my dough yesterday. Using James Lahey’s slow fermentation approach, I made a simple dough yesterday and let it do its thing overnight. This afternoon, I gave it a second rise for a couple hours and again using Lahey’s… Read More
27th Street 