My 9 grain bread is delicious and has become a staple in our house. I tried a simpler approach to mixing the ingredients this time, and it seems to be a step for the better. My typical process, which I lifted from another recipe, is to mix the dough, let it rest for a few minutes, and then...

In preparing to make another batch of Tartine sourdough I reread the recipe in the book. He recommends using bread flour rather than the all purpose flour I’ve been using (not sure how I missed that the prior ten times I read this). Bread flour has a couple percent more gluten, which...

Three of these four loaves were made for friends. To paraphrase a line about boat owners, “The only thing better than baking bread is having a friend who bakes bread.” It isn’t any more work to make four loaves of bread than it is to make one or two. When I decided to make a...

Something strange is going on that I don’t understand. Just like my sourdough loaves in Boulder (Loaf 69), this batch of sourdough bread had no flavor. I used my home sourdough starter and all my normal processes. I suspect that even though I fed the starter the night before to get it...

Last April we had all the ETC-SV students from that semester over for dinner, something we’ve done each semester for four years now (see Loaves 43, 44). I baked individual loaves for each person to take home afterwards – something I swore I wouldn’t do again… And I...

This was a follow up to Loaf 66, my failed sourdough from the day before. I used the same starter again, and it failed to come alive overnight after the feed. I continued through the process and made two loaves from it anyway. It didn’t rise significantly during the proofing stage,...

One pair of four different loaves made for a dinner party. I followed my usual 9 Grain recipe. I certainly didn’t want to experiment with anything new right before feeding twenty people, and I was baking at altitude in a different oven than I’m used to. Everything worked as usual,...

A small refinement on 100% Whole Wheat Loaf 59, this time with pictures! This version has 4.5% brown sugar instead of the 3.6% I used last time per the Reinhart Whole Wheat recipe. I mixed 1kg of dough the night before, putting it into the fridge around 8:45pm. I removed it from the fridge...