Author: kclair@pickledradish.com
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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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Baguettes … ?
Baked: 9/21/2025 In which I experiment with alternate shaping for baguette dough. Tartine Bread describes several different methods of shaping a baguette, so I decided to try some! As before, I was working with the basic baguette formula documented in the book, using a combination of levain and poolish. I’ve really come to enjoy working…
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80% Biga with Semolina
Baked: 9/18/2025 A week or so before this I made the straight “80% Biga” formula from Flour Water Yeast Salt. Overall I was very happy with the result – it bakes into a light yet earthy bread with a crisp crust and a nice amount of character. I wanted to try a variation and had…
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Baguettes!
Baked: September 11, 2025 I took the Artisan I class at San Francisco Baking Institute. I shaped something like 45+ baguettes that week. They turned out so well there, baked in the professional conveyor belt bread oven. I was scared to make them at home because I could not imagine I could get them to…
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Seeded Sourdough
Baked: 8/28-8/29/2025 Seeded Sourdough formula from Bryan Ford’s New World Sourdough. Straightforward, nice bake! I’ve had difficulty in the past getting a nice seed topping on seeded loaves. This time, I did the following. The seeds did not make the dough too heavy – it still had a nice airy crumb!
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Semolina with sun dried tomatoes and thyme
Baked: August 16, 2025 We had some sun dried tomatoes in the cupboard which needed to be used. Also there was some thyme sitting next to them. I have no notes about this bake! It appears that I incorporated the thyme before the tomatoes. The oven spring wasn’t great, maybe because of the weight of…
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