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Bread is Not the Enemy
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How to Start a Sourdough Starter
Day 1. How to start a starter. How to mix, keep it warm, let it breathe.
Starter Day 2
Checking for signs of fermentation, not feeding it yet.
First Sourdough Starter Feeding
Day 3, lots of fermentation bubbles and smells. How to feed.
What to do with Sourdough Discard
There are lots of great recipes, also makes great compost. Think if it like feeding a pet.
Sourdough Starter Maintenance
How to feed and keep starter. How to store it if you won't be using it for a little while.
Country Dough Part 1: Scaling and Pre-Mix
Mixing the country dough recipe. Tools you'll need, ingredients, first part of pre-mixing (autolyse)
Country Dough Part 2: First Part of Mixing
Starting to build a little strength before adding salt and any extra water
Country Dough Part 3: Second Phase of Mixing
Adding the salt and some more water.
Country Dough Part 4: Final Mixing Phase
Check for hydration and development
Country Dough Part 5: The First Turn
Keeping dough warm and cozy and a vigerous first turn
Country Dough Part 6: Final Turn
Gentle final turn, dough is rising, doming, looking fluffy.
Country Dough Part 7: Divide and Pre-shape
3.5 hours after mixing, ready to cut. Lots of bubbles, rising, doming. How to decide when to divide. How to pre-shape.
Country Dough Part 8: Shaping
How to shape high-hydration country sourdough, Tartine style. After 20 minutes rest in pre-shape.
Country Dough Part 9: Final Proof
Putting to loaves in baskets, how to final proof
Country Dough Part 10: Baking the Loaf
Heating the baking vessel, loading and scoring the loaf and baking.
Country Dough Part 11: Removing the Dome
Taking the dome off halfway through baking to let steam escape.
Country Dough Part 12: Final Loaf
Taking the loaf out of the oven, how to check to see if it's done.
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