News — Sourdough

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page.  Today, the Bread Bakers, hosted by Karen's Kitchen Stories, are baking breads with rye. I'm excited to see everyone's rye breads! I had initially wanted to replicate a Swedish Rye Bread that a friend gave me a couple of weeks ago; I even had her recipe. But it didn't turn out the...

Your Next Quarantine Baking Project You don’t have to visit the corner bakery for a good loaf of sourdough. It’s easier to make at home than you’d expect, especially when you use this Test Kitchen trick for simpler sourdough. The secret? Having the sourdough rise two different ways.Traditional sourdough bread uses only sourdough starter culture, a natural yeast. It yields a rich flavour. But natural leavening is much fussier than commercial yeast. It takes more time. The temperature has to be just right, and so does your starter culture. Any glitches along the way and sourdough can turn out more...

Bread making is experiencing a renaissance right now, and for good reason. There’s something about combining water, flour, and salt, using only time and your hands to guide the process towards a fully formed loaf. This sourdough focaccia recipe takes that process a step further. The luscious notes and texture of a good olive oil, plus your favourite toppings, create a simple flatbread worthy of sitting meal side, or eating as an afternoon snack. Essential Tools To Make Sourdough Focaccia Sourdough Starter First things first. In order to make sourdough focaccia you need a sourdough starter. We’ve got a great...

For our family, summer means cookouts, and cookouts often mean burgers. We load our burgers up with lots of fun toppings so I don’t have the patience for wimpy burger buns! They need to hold up to a juicy burger with all the fixings. To me, store-bought burger buns just don’t cut it. They get soggy with the first gush of burger juice and squish flat on your first bite. Not to mention, they often don’t taste like anything at all, and they’re typically full of preservatives and other unnecessary ingredients. Bread should be hearty, nourishing, flavorful, and supportive. Not...

After Sourdough Round v. 1, I had some random thoughts... I think I kneaded too much and squished out all of the air pockets. This needs more salt. Maybe I should try one of the recipes that the other girls are baking instead of out of a book that no one else is using. If I'm taking the time to bake a loaf, why wouldn't I bake two? I think I need another banneton (proofing basket) so I don't end up with one beautiful twin and one ugly twin! It was the second to the last thought in the list...