King Artie!

King Artie!

OK, ever since I started down this whole sourdough baking road six months ago, I've been using Trader Joe's Unbleached All-Purpose Flour for my Straight Killer Sourdough, mainly because TJ's is like 2 blocks from my house. But recently, I've been trying out some King Arthur Organic All-Purpose Flour, and I must say, it's different! First of all, I am using less water than I usually do in the recipe. Like almost 1/8 of a cup less! So if you are using my Straight Killer recipe and King Artie Flour, be sure to…Read more …
Too Wet

Too Wet

This week's tip: Here's what happens when your dough is a bit too wet. It rises just fine, but when it hits the pan, it gets all blobby and flat, and kinda goes ciabatta stylie on you. It's still tasty,  so if that's what you want, go for it. You'll be able to tell it's too wet when you can actually see it blobbing out flat after you've mixed it into a ball. Add more flour and mix, smash, fold if you want a more traditional sourdough looking loaf for sandwiches and suchlike.…Read more …
Eww. Make Your Own!

Eww. Make Your Own!

The secret to San Francisco's famous sourdough: bug poop Meet the wee, multilegged chefs behind the world's most sought-after loaves. https://www.popsci.com/why-san-francisco-sourdough-tastes-so-good Looks like it ain't the fog or the sea air or the weather that make San Francisco sourdough taste like it does. hmmm. Make you own starter. It probably won't have insect poo in it.Read more …