For the longest time people have been telling me "your starter is not active enough". Yet no one has ever suggest how I could get my starter to be more active. Many thanks to Trevor Jay Wilson's book, "Open Crumb Mastery", I finally understand the science behind an inactive starter and how to rectify it.... Continue Reading →

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It has been quite a while since I last made a sourdough loaf. So I thought I should give pangzhi a little exercise. Since it is a rather quiet weekend, I thought I'd take the opportunity to use up the cheese I got from my recent England trip and bake my breakfast staple. I am... Continue Reading →

Decent loaf. Nothing to shout about but, nothing to complain either. Autolyse: 340g bread flour + 45g rye + 9g salt + 270g water; 0140 10th Mar Starter feed: 20g starter + 50g bread flour + 50g water; 0130 Dough: Autolyse weight + 100g starter; Start knead: 1022 End knead: 5 min + 5 min:... Continue Reading →

Love, love, love this loaf. The crumbs were super light and airy. And the cheese cubes were pretty well distributed. The next week's breakfast is going to be very good. Autolyse: 340g bread flour + 45g rye + 9g salt + 270g water; 0105 10th Feb Starter feed: 10g starter + 20g bread flour +... Continue Reading →

Nobody likes a loser who gives up, but, after baking sourdough loaves for more than 2 years, and not really understanding my starter, and not able to get the texture I want, I think I owe it to myself to stop this sourdough charade. At the end of the day, my daily schedule is just... Continue Reading →

A nice cheesy loaf for breakfast next week. Autolyse: 340g bread flour + 45g rye + 9g salt + 270g water; 2300 12th Jan Starter feed: 20g starter + 50g bread flour + 50g water; 0730 13th Jan Dough: Autolyse weight + 100g starter; Start knead: 5 min + 5 min; 1700 1st fold: 1815... Continue Reading →

A pretty airy loaf, with spicy cheddar makes for a perfect breakfast. Starter feed: 20g starter + 50g bread flour + 50g water; 0700 1st Dec Autolyse: 340g bread flour + 45g rye + 9g salt + 270g water; refrigerate; 0100 Dough: Autolyse weight + 90g starter; Start knead: 5 min + 5 min; 2000... Continue Reading →

A satisfactory loaf for breakfast next week. Cheddar was nicely distributed and decent crumb structure. Not great, but, decent. Starter feed: 20g starter + 50g bread flour + 50g water; 1000 25th Oct Autolyse: 340g bread flour + 45g rye + 9g salt + 270g water; 2045 Dough: Autolyse weight + 100g starter; Start knead:... Continue Reading →

One of those rare occasions where I did not score the loaf deep enough, and there was surprisingly high amount of oven spring, finally, the loaf had a crack at the top of the loaf, breaking the otherwise "gentle" scoring. Still, definitely one of the better crumbs where it is soft and airy and cheese... Continue Reading →

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