Taste the difference…
You know I’ve been thinking… there’s lot’s of different flavors, brands and company’s that produce sourdough cultures. I just had an enlightening conversation with Dr. Ed Wood as he described how he’s...
View ArticleBuilding a Proofing Box
This is really fairly simple to do. Acquire a Styrofoam cooler large enough to go over two of your largest mixing bowls. Mine measures 20½ by 13 inches by 11½ inches deep. Discard the top which is...
View ArticleAnother Proofing Box Idea
We love input from our fellow bread bakers. Here are some instructions to build a wooden box that is collapsible. I tried to post pictures but they are not coming out. Hopefully, the directions are...
View ArticleCheat Sheet for Sourdough Cultures
Italian Sourdough They are among the best we have ever used, consistently producing fabulous breads and PIZZAS that are flavorful and can be QUITE SOUR. Giza Sourdough Starter Dough made from this...
View ArticleSourdough Starter Myth
Selling sourdough means that you get to hear some pretty amazing stories. One of my favorite ones came earlier this summer. A younger man called saying that he was on vacation and had his sourdough...
View ArticleHelpful Hints
In our office we have three different kinds of sourdough bakers. We have an expert baker, we have an average baker and we have a very, very new baker. So we share tips back and forth between us all...
View ArticleHow Long Did You Have That Culture?
A story from a customer. We think you will like this. This is just a little story I thought you might find interesting. I found it absolutely amazing, but it might not be quite as surprising to you...
View ArticleActivation
One of the questions that we get on a regular basis is that people say their culture doesn’t bubble up to the top like our picture shows. Here is the secret…many times the cultures will activate and...
View ArticleThe New Odyssey of Bread
Home bakers around the world are taking the message home. They have joined forces with their neighbors to solve problems created by fast fermenting commercial yeast primarily the loss of flavor and...
View ArticleThe “New Odyssey of Sourdoughs”
The taste of sourdoughs started to change in the 1920s when fast fermenting commercial yeast was developed to speed the leavening of bread doughs. the new yeast did a good job of leavening but for...
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