Starters

Continuing with my current “How I’m Going To Learn” series–I’m going to talk Starters. All us newer bakers wonder whether we timed our bulk fermentation or our proof correctly. We should also be wondering whether we timed our Starter fermentation correctly. It’s the first and most important of the three fermentations we have to judge….

MORE

Strength and Structure

Strength. And structure. I’m starting to see and feel it. Look at how this loaf domed up in my banneton. This dough sat in my fridge for 26 hours. It was slightly over-proofed, but it still had the strength to stand tall even when I turned it out into the base of my pan. @memoirsofabaker…

MORE

My Method

I’ve been baking mostly the same bread: a 72% hydration mostly white loaf. I’ve learned a lot from this one dough, but I’ve been feeling like, “This is still not what I want.” I focus on “What does my crumb look like?” and “Does this taste good?” It always tastes good! Then, I tasted a…

MORE

My Story

I’ve been baking naturally leavened bread for a little over two years now. I’ve learned a lot. I’ve got a lot to learn. I’ve come up with a new way for me to really learn. I don’t know how it’s going to work out, but I’m going to share my thoughts and experiments here as…

MORE