Loaf 48 and this loaf are about using my new sourdough starter. I tried a different way of preparing sourdough with Loaf 48 that I thought would save some time. As a control of the experiment I made this loaf using the SFBI sourdough approach that I’ve done many times before (loaves 27,...

Now that I have new sourdough starter (posted after this) to work with, it’s time to bake some bread with it. My attempts with the SFBI sourdough recipe have gotten progressively better, with my most recent try (Loaf 41) being good enough that I’d let someone else taste it. I...

More sourdough using the SFBI starter which I’ve been feeding every 12 to 14 days but haven’t used in awhile. The starter needed to be fed twice to get a nice liquid levain going. I did this on a Saturday so I could bake on Sunday for dinner and for gifts at Sarah’s work on...

I used the same recipe as Loaf 27 – the “two feed liquid levain sourdough,” made from the SFBI starter now in it’s third generation. The first step was to take the starter I made after Loaf 27 and do two feedings over a 24 hour period to get it to a 100% hydration, and...

After my class at San Francisco Baking Institute it was time to practice what I learned. They gave us about 50g of starter to take home which has been living in my fridge for the week. I used the directions that Frank had given us in class for a two feed liquid levain from the starter –...

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...