Month: October 2025
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Noticing a moment
This was my breakfast this morning: homemade sourdough wheat bread with homemade yogurt cheese and homemade apple compote from my neighbor’s apple tree. As I finished putting it altogether I realized – this is a moment that I was yearning for for so long. For so long I wanted to be able to do these…
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Miso Sourdough
Baked: October 24, 2025 Inspired by some homemade miso I received as part of a fermentation potluck at Preserved, I decided to try making bread with miso. The addition of miso would be for flavor, not fermentation, at least to my knowledge. Basic formula: I chose to use a base of all purpose flour as…
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60/20/20 Whole Wheat with Flax Seeds
Baked: October 17, 2025 As mentioned in the previous post about whole wheat, I continue on my quest to find the perfect ratio. I planned to take this bread on a climbing trip, so I added flax seeds to make it a little more robust! Basic formula: I’ve found it’s generally recommended to soak seeds…
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SSSSsemolina sourdough sesame seeded buns
Baked: October 15, 2025 for the quarterly fermentation potluck at Preserved in Oakland. I have been baking more with semolina flour and loving it! It starts out feeling grainy, a little like cornmeal. However, once it ferments it turns silky smooth and creates a lusciously soft crumb. I tried to go light on the shaping…
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40/30/30 Whole Wheat Sourdough
Baked: October 8, 2025 I’m on a bit of a quest to find my perfect whole wheat-based loaf. How much whole wheat is the right amount to achieve a robust taste in a loaf that is also springy? The Tartine Bread 70% whole wheat loaf is very flavorful but more dense than my target. This…
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