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Before the early 20th century "sourdough bread" was just called bread (with dramatic cultural variations of course). It makes sense that by the mid-1960s people started rediscovering it. Nothing beats good bread. #sourdough #bread #yeastmasters…

I’m getting happier with my loaf forming. Maybe this whole making baguette several times a week thing was a good idea. #YeastMasters #bread

...and this was after the bulk proofing stage went over an hour longer than it was supposed to so needed to do some recovery during the final stages.

Still not perfect or consistent but I’m getting happier with my loaf forming. Also this was the final step in converting a yeast recipe to pure sourdough. #YeastMasters #bread #sourdough


I wanted to see how the Jim Lahey no-knead bread recipe made famous in the NYT could be done without a preheated Dutch oven so that it could be more approachable. Results are pretty good. Full steps in the post #YeastMasters #bread…

Finally fully documenting how to reactivate my dried #sourdough starter "backup" all the way through to making the Tartine loaf. I've given some dried starter to others so will be a great guide for them too. #bread #YeastMasters…
I tried researching your site for how to dehydrate starter for reuse later and got lost in the index. Help?
Oh sorry I never wrote an article on that! I should probably do that too.

I now have my new go-to sourdough starter bread recipe. A ciabatta recipe using a combination of paddle and hook to develop the gluten and oiled bench scrapers to easily shape the loaves. Full details in post #bread #sourdough #yeastmasters…

Sourdough Starter Backup experiment complete with great success! Blog post later but for now enjoying the tasty bread! Also means can share with some longer distance friends who have asked for my starter to get their own going #yeastmasters #sourdough #bread



That's a good one. 😀 ❤

Try #2 of this 95% hydration sourdough discard ciabatta recipe. Much better! Ran paddle phase slightly longer. If split the dough evenly both loaves would look perfect rather than one having to shimmy down to fit. #yeastmasters #sourdough


Doc Edward Morbius reshared this.

@SeamusBlackley Grano Arso from Puglia. Flour made from the charred grains left after the stubbled fields have been burned. It looks like ashes, smells like charcoal; the dough looks like cement, but is lively. Whole Wheat, Durum Semolina, Grano Arso (10%). #YeastMasters