A wedding, Hawaii, and back to REAL bread!

On Monday, I arrived back from a road trip of ten days. We went to our lovely daughter’s wedding which was in Phoenix, Az.

Natalie and Stephen

It was 107F  in the shade the day we went to the Phoenix Zoo. The animals were trying to keep cool:

Hot Lion

Hot Rino

We visited relatives on the way down and on the way back. I did not have a bite of real bread for all of that time! I have to admit my taste buds are spoiled.

Hawaiian Sourdough

Pineapple Sourdough Slice

I have some news for you… I am moving to Hawaii! My family was offered a position caring for a Macadamia Nut farm and we thought that was too good of a chance to pass up, especially since my husband will be laid off in three weeks.

 We thought we would give it a try and see if the lifestyle fits us. I have had visions of coconut cream rolls, papaya doughnuts, macadamia nut studded boules, kiwi muffins, etc.. etc all sourdough of course!
Anyway, I thought I would post my Hawaiian Sourdough recipe. It was part of the Special Recipes collection and has been revised and updated for my upcoming book. I made up two loaves of this bread in the afternoon and it did not last through the end of the day. 

So You Want Your Sourdough…well…SOUR.

Salt Fermented Sourdough

I am at it again. I wanted to go after the crust and the sour of the San Francisco Sourdough. I have come up with a new technique that I have been experimenting with for a while. 

However, I want to take a moment to thank Peter Reinhart for giving me assistance with the publishing aspect, just like he promised. A real pro and gentleman he is. Thankyou Peter!

I also want to thank Randy Longacre who has so tirelessly read my manuscript as a newbie baker and professional writer. He has provided invaluable insight into problems and questions a newbie baker might have and has given me great advice.Thankyou Randy!

I have two other proof readers who are non- bakers, they also taste test my bread, their names are Ann Davidson and Carol Stibbie. For their encouragement and efforts, I want to offer thanks. Thank you Ann and Carol! 

When testing is done on the recipes, I will list the testers and give them public thanks  as well.

Now onto  SOURdough. Why do we consider San Francisco Sourdough the Holy Grail of Sourdough Baking?

Wheat Potato Bread

Wheat Potato Loaf

I wasn’t able to get this bread entered into Bread Baking Day # 17 , which  features breads made with potatoes. Susan from Wild Yeast inspired me with her entry of Roasted Potato Bread, but I was too late, too busy to get it submitted in time. However, I thought I would share it anyway…

A SAD Day for me…

Sesame Honey Braided Loaf

I received an email from someone who will remain anonymous, they sent me the list of breads that will be published in Peter Reinhart’s new book.

Boudin, SF Sourdough…Baked Fresh!

Boudin SF Sourdough

Hello Everyone, I am back! Many of you know that I was gone for awhile helping my mother who had to have surgery. I flew down to California and spent ten days there.

Sourdough Starters and Temperature

Sourdough Starter

How many times have you heard… “My starter had great flavor but over time, the flavor and sour disappeared.”

Festive Hawaiian Rolls – Sourdough of Course!

 

Festive Hawaiian Roll

 This recipe is the one most requested by my family. It is great to bring to holiday parties or to serve Christmas Morning with coffee.

The Ultimate San Francisco Sourdough…Griffin’s Bread

Griffin's Sourdough Bread

Well, I can finally say, “I did it!” after several years of varied experimentation with sourdough, I have finally achieved what I was aiming for. I really can’t believe it.

I experimented with high hydration doughs, low hydration doughs, all kinds of different formulations of doughs, timing, temperatures, autolyse, no autolyse, flour blends, different starters, motherdoughs,etc. If you look back in this blog you will find so many different experiments including some that were not too successful. It is a kind of history of my love affair and addiction to sourdough baking.

Motherdough White Loaves

Motherdough White Loaf

I have been working with a Motherdough starter at 70% hydration. A Motherdough starter is any starter that you bring to 70% (or any lower hydration from 50 – 80 %) hydration and keep refrigerated for at least 2 – 3 days until use. The long cold fermentation brings a  new dimension to your sourdough baking. The crust of a bread made with Motherdough is usually reddish brown, the crumb is soft and the taste is somewhat mild, although you can use techniques to have a more tangy flavor. The long ferment also helps bring out a blistery crust. If you want to make some Motherdough: