Getting the Sour in Sourdough – Salt Fermentation

In many parts of the world, a very sour sourdough is considered a fault in the bread baking. However, here in the USA, it is usually considered a virtue.  At the sourdough forum, we are having fun with a new board set up just for experimenting with “getting the sour” in sourdough. Anyone can join, you just have to ask for a password. The password will be removed when my book, “Discovering Sourdough” is posted. That is because the formula is part of the book, kind of like a preview. Continue reading

A Winner!

Babka
Chocolate Cinnamon Babka

 

We have a winner! The winner for Peter Reinhart’s new book, Artisan Breads Every Day, is Lisa from Dahlhousedesigns. Please email me Lisa with your contact information so you can get started as quickly as possible baking some Chocolate Cinnamon Babka! 

.

When I received Peter’s new book, I knew right away I had to try the Chocolate Cinnamon Babka and I will tell you it is worth the price of the book all by itself!  This bread is so good that my husband, after eating the last piece, went out to buy more chocolate so I could make some more!

Continue reading

A Great Day! And…Pi Li Li’s

Pi Li Li's

If you want to read about my great day, you will have to read to the bottom of this post. If you want to read about what the heck Pi Li Li’s are start here:

Pi Li Li’s or Pee Lee Lee’s, whichever way to want to spell it,( it sounds like the second version) are little fried pillows of dough. These are a sourdough version of a fried doughnut that grandma made. Quickly made, rolled in sugar, or cinnamon/sugar, powdered sugar or dunked in a honey glaze, they are great for a Sunday breakfast.

Continue reading

Peter Reinhart’s new book…Artisan Breads Every Day

Artisan Breads Every Day

Peter Reinhart’s new book is out! I have two signed copies, one for myself…and one…for one of you…  Continue reading

%d bloggers like this: