Wanted to second Andrew’s mention to read Amy’s recent Dear Bread post, and also note she has some terrific recipes to share in exchange for letting her know you’ve contributed to any Ukrainian relief organization.
Good morning, all! I’m trying out Andrew’s Pain au Levain recipe with green olives and rosemary added. It just finished its overnight proof and is an about to go into the banneton and the fridge.
I taught my first sourdough class yesterday! Everyone loved it! I showed all of the various steps (the prep leading up was good too, it challenged me a bit from a project management perspective). Great feedback on the class! Also we made sourdough tortillas which are always wonderful. I had 6 attendees and I am doing the same class again next week for 6 more. Such a great retirement gig!
I made a simple soda bread this weekend. It did not have any baking soda, just baking powder and buttermilk. Wonder if that is normal. Looking forward to trying other recipes.
Happy Monday! We added a new family member last week with our Ooni Karu 16!! Used Andrew's high heat pizza dough recipe and our first go at it was a success!! Thank you Andrew for all of the good tips! Gonna be making pizza once/week until I really dial it in and then onto maybe trying to cook other things in it including sourdough bread;) Also made a "granola" loaf last week courtesy of "Foodgeek" on YouTube... The thing weighed over 3#!! A bit dense, but a winner for sure toasted with butter and Maldon salt! Happy baking and have a great week.
I am getting close to having enough saved discard for Andrew's Sourdough Discard English Muffin Loaf. I just love it. In the past mine hasn't risen very much, so I'm going to pay more attention to the loaf itself and not the clock.
Does anyone have any adjustments/add-ins that you'd recommend?
And, I am thinking about Ukraine and the people there constantly. :(
Working on the walnut and raisin porridge bread posted on KAF. Into the third fold, and the dough has the texture of a whole grain loaf, not as elastic. I am trying to build confidence in such recipes and trust the recipe and technique and keep practicing. I do enjoy whole grain options and looking forward to the result when I bake off the loaf tomorrow. Learning to build these recipes into my schedule and finding the need to plan well ahead for all of the many steps required and read the recipe before beginning, as I am an impulsive cook.
Pounded out some rye ginger cookies and apricot buttermilk scone for a Bake for Ukraine bakesale last weekend (though I ended up doing the scones twice, as the recipe I tried from KA was surprisingly disappointing, so I returned to my standby Tartine one), and likely going to take what I learned from others at a sourdough competition I participated in recently to replenish my own sourdough stockI keep in my freezer!
Has anyone found a way to directly support Ukrainian bakers? I would love to support any bakers in country, like Bogdan, or Pavlo Servetnyk. Really any bakers trying to keep people fed.
Wanted to second Andrew’s mention to read Amy’s recent Dear Bread post, and also note she has some terrific recipes to share in exchange for letting her know you’ve contributed to any Ukrainian relief organization.
Good morning, all! I’m trying out Andrew’s Pain au Levain recipe with green olives and rosemary added. It just finished its overnight proof and is an about to go into the banneton and the fridge.
I taught my first sourdough class yesterday! Everyone loved it! I showed all of the various steps (the prep leading up was good too, it challenged me a bit from a project management perspective). Great feedback on the class! Also we made sourdough tortillas which are always wonderful. I had 6 attendees and I am doing the same class again next week for 6 more. Such a great retirement gig!
I made a simple soda bread this weekend. It did not have any baking soda, just baking powder and buttermilk. Wonder if that is normal. Looking forward to trying other recipes.
Happy Monday! We added a new family member last week with our Ooni Karu 16!! Used Andrew's high heat pizza dough recipe and our first go at it was a success!! Thank you Andrew for all of the good tips! Gonna be making pizza once/week until I really dial it in and then onto maybe trying to cook other things in it including sourdough bread;) Also made a "granola" loaf last week courtesy of "Foodgeek" on YouTube... The thing weighed over 3#!! A bit dense, but a winner for sure toasted with butter and Maldon salt! Happy baking and have a great week.
I am getting close to having enough saved discard for Andrew's Sourdough Discard English Muffin Loaf. I just love it. In the past mine hasn't risen very much, so I'm going to pay more attention to the loaf itself and not the clock.
Does anyone have any adjustments/add-ins that you'd recommend?
And, I am thinking about Ukraine and the people there constantly. :(
Working on the walnut and raisin porridge bread posted on KAF. Into the third fold, and the dough has the texture of a whole grain loaf, not as elastic. I am trying to build confidence in such recipes and trust the recipe and technique and keep practicing. I do enjoy whole grain options and looking forward to the result when I bake off the loaf tomorrow. Learning to build these recipes into my schedule and finding the need to plan well ahead for all of the many steps required and read the recipe before beginning, as I am an impulsive cook.
Hoping for better news every day.
Pounded out some rye ginger cookies and apricot buttermilk scone for a Bake for Ukraine bakesale last weekend (though I ended up doing the scones twice, as the recipe I tried from KA was surprisingly disappointing, so I returned to my standby Tartine one), and likely going to take what I learned from others at a sourdough competition I participated in recently to replenish my own sourdough stockI keep in my freezer!
Has anyone found a way to directly support Ukrainian bakers? I would love to support any bakers in country, like Bogdan, or Pavlo Servetnyk. Really any bakers trying to keep people fed.