Keeping a starter through the summer
Half of the loaf went to the neighbours, as usual. The dough tells you more than the clock does, and it took me a long time to believe that.
A home baker's journal: flour, water, salt and patience.
Baking with whole wheat
A wet dough is harder to shape, but it forgives a lot once it is in the oven. The dough tells you more than the clock does, and it took me a long time to believe that. Half of the loaf went to the neighbours, as usual.
Why I stopped chasing big holes
The second loaf of the day is always better than the first, because the oven is properly hot. The dough tells you more than the clock does, and it took me a long time to believe that. This time I let the bulk rise go an hour longer, and the crumb was noticeably more open. I fed the starter in the evening and by morning it had doubled and smelled faintly of apples.
A week of morning rolls
The dough tells you more than the clock does, and it took me a long time to believe that. The second loaf of the day is always better than the first, because the oven is properly hot. I fed the starter in the evening and by morning it had doubled and smelled faintly of apples. A cast iron pot does most of what a professional oven does, for a fraction of the trouble.
What I learned from a flat sourdough
The crust sang as it cooled on the rack, which is still my favourite part. The dough tells you more than the clock does, and it took me a long time to believe that. This time I let the bulk rise go an hour longer, and the crumb was noticeably more open.
Notes on steam
I used to score too timidly; a quick, confident cut opens far better. This time I let the bulk rise go an hour longer, and the crumb was noticeably more open.