Author: kclair@pickledradish.com
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Staples
The first week of official for-sale baking is complete! I am enjoying the emerging rhythm of the week. The week starts with classic “country sourdough” (sourdough with a small percent of whole grain flour) and gluten free sourdough, pictured above. Friday’s offering last week was the sesame semolina sourdough, pictured below. It was the most…
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We are live!
Now open for sales. First batch of sourdough batards for sale to customers!
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I’ve been busy
I haven’t been posting much – I’ve been too busy baking! In December I took Artisan II at SFBI, which filled in some gaps for me about working with sourdough. I’ve also been working on a gluten free formula, which I hope to post more about soon. The image above is from one of my…
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Scones!
Baked: November 15, 2025 The desire to make scones is ever-present. The british kind, which in the savory form is not very distinguishable from an american biscuit (not to be confused with a british biscuit :P). The desire to put sourdough discard (or buttermilk from butter making) to good use is also ever-present. The savory…
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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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