Whole Wheat Flour, Water, Salt, and Levain
- Conversion Calculator
Grams or Fluid Counces? Fahrenheit or Celsius? I wish the US would adopt the European metric system sooner than later. But who cares? In the … Read more - WHAT SHOULD SOURDOUGH STARTER/CULTURE SMELL LIKE?
Sourdough starters/cultures will have their own unique scent that’s either sweet and yeasty, or sour depending on the type of feeding schedule and ratio, etc. … Read more - The Sourness of Sourdough Bread
The term ‘sourdough’ doesn’t necessarily refer to flavor, but refers to the process of souring or fermenting bread dough. Whether one prefers a tangy flavor … Read more - Dough Temperature Calculations
Temperature is a critical factor in baking bread, especially bread like sourdough. After all, sourdough bread counts on the free labor of a bunch of … Read more - Sourdough Culture’s Leaner Refresh Schedules
I maintain a culture of flour, water, and microbes to generate the levain, an offspring so to speak, for mixing in with the main dough. … Read more - Whole Wheat Flour Made From Red Or White Wheat
Whole grains are good for us — we all know that. But did you know that there is a red and a white wheat variety? … Read more - My Baking Fails
By the end of June 2023, I managed to follow recipes several times to bake two boules of 75% whole wheat sourdough bread each time. … Read more - Baker’s Math to Plan Ingredients
Flour is always 100% Baking is about percentages. One loaf? Three loaves? A dozen loaves? Most recipes can be adjusted in regard to the amounts … Read more - Equipment for Rustic Artisan Bread
What Mixing Bowls or Tubs? I went to a local restaurant supply store and bought round Cambro tubs (3) with lids in 12 quarts, 6 … Read more - Ingredients for Rustic Artisan Bread
What Flour? Research by America’s Test Kitchen revealed that hard red wheat produces stronger gluten networks and is therefore a good choice for sourdough-leavened baked … Read more - Recipe – 75% Whole Wheat Sourdough Boule
Sourdough bread made with primarily whole white wheat flour and levain tastes next to the divine. I mean, next to a dark roast coffee in … Read more - My Start with Rustic Artisan Bread
In early June 2023, I started to make and bake my own 75% whole-wheat sourdough bread − that is, I baked two boules. To my … Read more