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Fromartz Baguette (starter, AP and WW flours, instant dry yeast; with links to the original blog post and source for some wonderful commentary/tips)

Fromartz Baguette (starter, AP and WW flours, instant dry yeast; with links to the original blog post and source for some wonderful commentary/tips)

Ken Forkish's Overnight Country Brown (30% Whole Wheat). Recipe was from Flour, Water, Salt, Yeast.

Ken Forkish's Overnight Country Brown (30% Whole Wheat). Recipe was from Flour, Water, Salt, Yeast.

3 more variations on 36 hour sourdough baguette - they just keep coming | The Fresh Loaf

3 more variations on 36 hour sourdough baguette - they just keep coming | The Fresh Loaf

Sourdough Bread ... I so want to do this! Awesome instructions here :)

Sourdough Bread ... I so want to do this! Awesome instructions here :)

Anis-Boabsa-baguettes - use slap and fold instead of folds (about 200) as well as double hydration.

Anis-Boabsa-baguettes - use slap and fold instead of folds (about 200) as well as double hydration.

A recipe for creating your own sourdough starter. || FYI, first timers like me: the amount of water in the first step was not remotely close to what I actually needed (and you don't find out that may be the case until you read the comments). Match the consistency to the photos in the blog post and, most importantly, read the comments. There's some self-righteousness and snobbery in a few of the comments (yep, about bread and measurements--seriously), but there's some good info there too! :)

Sourdough Starter

A recipe for creating your own sourdough starter. || FYI, first timers like me: the amount of water in the first step was not remotely close to what I actually needed (and you don't find out that may be the case until you read the comments). Match the consistency to the photos in the blog post and, most importantly, read the comments. There's some self-righteousness and snobbery in a few of the comments (yep, about bread and measurements--seriously), but there's some good info there too! :)

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