On to something new! Now that I’m getting confident with my sourdough, I decided to try the Tartine approach to sourdough. I followed the directions from Chad Robertson’s Tartine Bread for the basic country bread as close as possible. I started by feeding my starter the night...

I’ve only had marginal success making sourdough bread from a starter. My first attempts were with a homegrown starter that never worked (loaves 15 and 18). We made great bread at my SFBI sourdough class, but I only had moderate success with sourdough I made at home with their starter...

My Seeded Whole Wheat Original bread (loaf 38) was almost excellent. The plan for this loaf was to make it again, but sweetened with honey (per my lesson from loaf 38) to tweak the flavor. When I was buying seeds at Whole Foods I decided to try this with their bulk 9 Grain mixture instead of...

The bread I baked last night was delicious last night, but by sandwich time at lunch today the crust had gone soft. Very disappointing. To remedy that problem at dinner tonight I put the boule into the oven at about 300° for between five and ten minutes. The crust became wonderfully crispy...

Loaves 12 and 13 were both challah breads made from different recipes. Loaf 12 was from Peter Reinhart’s Artisan Breads Every Day book, and Loaf 13 was from Williams-Sonoma Collection: Bread. I’ve made the W-S challah quite a few times, and this was my first time making the...

I’m starting off with a bread I’ve made dozens of times. I got the recipe from a Williams-Sonoma book called “Bread.” It’s probably better classified as cake, as it doesn’t use yeast. I make this a lot during the winter – it’s a heavy bread that...