New Sourdough Book, “Discovering Sourdough” is Released

The book I have promised you for some time is now finished and available from my website at:  http://www.northwestsourdough.com

I divided it into three separate .pdf files because it is a very large book. If you want to print it, it is best done on a printer that duplexes or you will have a VERY large book.

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World Bread Day and Salt Fermented Sourdough

I have been working with Salt Fermented Sourdough for some time now. So I decided it would be the bread to showcase for World Bread Day. On the Sourdough Forum, we have a special board dedicated to finding out how to bake really sour sourdough bread. You know, the elusive trait that you actually get started baking sourdough for.

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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

Salt Sourdough

Yea, I am at it again. I found out that adding more diastatic malt to this kind of dough is a good thing. The salt can initially make the this kind of dough somewhat tough, the crust too thick and crunchy. It can be difficult to obtain a good color to the crust.

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More Salt Fermented Sourdough

Seems like I can’t get enough of playing with Salt Fermented Sourdough. For today’s bake I decided to leave off the proofing cloths. I wanted to get a different look and I do not have my regular reed/willow baskets with me.

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Salt Fermented Sourdough and my Book

I have been playing with the salt fermented dough again. I cut down on the amount of salt in the initial pre ferment dough and it still did very well. I am not sure if it is better or what, it came out really good. I have to experiment with it a few more times to see what is different enough about it to compare it with the first iteration.

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Salt Fermented Sourdough … Again

I am in someone else’s kitchen, with only some of my usual equipment, a “new to me” oven and I am back to baking! I baked up some Salt Fermented Sourdough which we have talked about here before.  It is a 60% hydration dough retarded with the use of salt. It bakes up into some great loaves.

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