Part of my collection of accidentally deleted pictures. My son Eric came home for a few days so I made sourdough for dinner and sandwiches using the SFBI recipe that I’ve done before with my Tartine starter. I made a regular batard loaf and two smaller sandwich loaves. I let them proof...

Okay, let’s get this out of the way right up front: I screwed up.  I got behind on my bread postings and forgot that I hadn’t dumped the images of loaves 59 to 62 off my camera. Then I went off on a short trip and reformatted the card to start fresh. Damn. No pictures for the next...

As an experiment I upped the hydration of the SFBI recipe I use from 68% to 76%. I was interested to see how much difference there was in the crumb – wetter dough is supposed to make a more open crumb. The extra hydration made the dough very difficult to work with – it seemed...

My mom came to visit for a few days and I got to show off to her that I could make really good sourdough! No experiments going on here, I had to nail it. This was made in one day, I fed the starter at 7:40am, used it at 1:15pm after we returned from lunch. The bread went into the over at...

These loaves began as a routine batch of my 9 Grain wheat bread as gifts for friends… except for a few brain freezes along the way. I was making five loaves, so needed to make about 2.5kg of dough (500g being my regular size). Somehow I typed in 1,500g in my bread calculator and blindly...

Now that I know I was under-proofing my sourdoughs, I’m going to experiment more and try to perfect it. These loaves were made with the Tartine recipe starter that I grew and the SFBI sourdough recipe and process. I fed the starter on Thursday at 4:20pm and it doubled in size and peaked...

Loaf 50 was finally getting close to what I want in a sourdough bread, but the crumb was still too dense. My flash of insight from that loaf was that I wasn’t proofing it long enough. This loaf is exactly the same, but instead of proofing it for 2 hours and 15 minutes I proofed it for 3...

Halfway through my 100 Loaves of Bread! My last two loaves were experiments with different approaches to making sourdough, concluding with the SFBI approach is the best so far. I still wasn’t happy with the crumb of my loaves and thought that perhaps my ineptness at the loaf shaping was...