In Sunday’s San Francisco Baking Institute class we made olive sourdough, rye and semolina loaves. Like Saturday, I made fifteen loaves of bread but am only counting it as three. We had measured all our dry ingredients out on Saturday afternoon, so we were able to jump right into mixing....
Loaves 21 thru 23 – SFBI Class Day 1
posted by carl
San Francisco Baking Institute – Day 1 The San Francisco Baking Institute (www.sfbi.com) is a professional baking school. In addition to their full our professional courses, they offer week long and weekend long classes for those of us not quite ready to get a degree in baking. I signed up...
Loaf 18 – Another Sourdough Failure
posted by carl
My sourdough class is another two weeks away, but I thought I’d try another loaf with my starter (which I’ve been feeding and keeping alive in the fridge). I used the same recipe from Reinhart’s Artisan Breads Every Day that I used for Loaf 15, and the resulting failure was...
Sourdough Starter Restart
posted by carl
After my sourdough bread failure made with my starter (Loaf 15), I’ve hypothesized that my starter had gone stagnant. I restarted it by taking a portion of the mother starter and feeding it with flour and water. It’s living in the fridge now, but after a day of living on the...
Loaf 15 – Sourdough Failure
posted by carl
This weekend I tried to make sourdough bread with the home grown sourdough starter I made. It failed. The final dough never rose, so I suspect the mother starter had lost its power. Step by Step Following the directions in Reinhart’s “Artisan Breads Every Day,” on Saturday...
Mother Sourdough Starter!
posted by carl
The “Just South of San Francisco Sourdough” starter has been moving along. For Phase 3 I fed it and moved it into a measuring cup so I could more accurately tell how much it had grown. What started as 3/4 cup grew overnight to 1 3/4 cup. It was right on schedule, so the next step...
Sourdough Starter Update
posted by carl
My “Just South of San Francisco Sourdough” starter is about four days old now. I took it to stage 2 a couple days ago by feeding it more flour and water. It hadn’t changed significantly in that time, but it’s starting to show some action now. There are signs of foaming...
Sourdough Starter at Home
posted by carl
I just signed up for a two day class on sourdough breads at the San Francisco Baking Institute at the end of February. SFBI Weekend Workshops I’ll be ready to learn because I’m planning to do quite a few sourdough loaves before then – I should have plenty of questions. To...