This is a picture of the last loaf sourdough loaf I baked just before I left for my German trip. I was out of cheddar and ended up using the parmesan that’s been “aging” in my fridge. As parmesan is not as melty, I cut them into tiny cubes in the hope of incorporating them... Continue Reading →

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Restarting my sourdough breakfast in the office which means restarting my regular sourdough weekends. I think I have worked out a good schedule for proofing my dough. But still much learning required in the shaping department. Maybe it’s time to revert to a classic dough without any fillings and see if I can better work... Continue Reading →

Ouch. One big hole is bad, bad, bad. And maybe err on the side of underproof. But, my last loaf was severely over proof and I think I prefer it under. Still, this makes for a decent loaf. Just a slight tinge of sour with nice, crispy crust. It will do. Starter feed: 20g starter... Continue Reading →

This loaf was unfortunately over proved and too sour. Starter feed: 20g starter + 50g bread flour + 50g water; 0910 21st Jul Autolyse: 340g bread flour + 45g rye + 9g salt + 270g water; 1135 Dough: Autolyse weight + 95g starter; Start knead: 5 min + 5 min; 1501 1st fold: 1550 2nd... Continue Reading →

Dear all, there is nothing wrong with this sourdough loaf - I was just venturing with some sage flavoured cheddar, which went very well with the sourdough. I love how light and airy the crumbs are on these. But looking at the cut, I realise, my problem is with the shaping of the loaf. 🤔... Continue Reading →

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 →

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 →

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