Comparing Flours..and Warm Weather Baking

After my last post about poor quality flour, I decided to see what other kinds of flour I could find locally. I found a 5lb bag of King Arthur Unbleached Bread flour at the local KTA market and also a Gold Medal Bread flour, which was five pounda as well. The King Arthur Flour cost [...]

So You Want Your Sourdough…well…SOUR.

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, [...]

The Ultimate San Francisco Sourdough…Griffin’s 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 [...]

Cracked Wheat San Francisco Sour

I have been working with my San Francisco Starter and came up with a 65% hydration Sourdough with a small amount of cracked wheat thrown it for texture and eye appeal. I used a larger amount of starter than usual in the mix, to have the dough raise a little quicker. The dough was great [...]