Sourdough baking :

Breads from The Art of Gluten Free Sourdough Baking

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Here are some photos of breads from my Ebook, The Art of Gluten Free Sourdough Baking. These breads are free of gluten, dairy, eggs, soy, yeast and sweeteners. They taste great, have a nice sponginess and a beautiful crumb. The sourdough technique[...]

Sourdough Baking Wednesday # 3 : Apple and Carrot Quick Bread - Pane Veloce con mele e carota Italiano a seguire

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Few days ago I found out that Zucchero & Cannella just started a new group : it's called Sourdough Baking Wednesday and the name says it all ... I thought of baking a cake with the sourdough leftovers that I hate throwing[...]

BREAD BAKING CHALLENGE # 30 and #31 -, SOURDOUGH BREAD

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NEW YORK STYLE- SOURDOUGH BREAD. The rest of the "barm" that I received as a gift from Brandon, I used to do another bread challenge,  sourdough. This NEW YORK STYLE  is used for a wonderful sandwich, cold cuts, Italian, or my[...]

Contest: Comment to win a copy of The Art of Gluten-Free Sourdough Baking

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It's really fun to participate in a contest and then the sweet reward if you win. Here is another chance, dear foodie friends, to participate and maybe win. Foodie Blogroll: "We are happy to present this contest, especially for[...]

Win a copy of the 'The Art of Gluten-Free Sourdough Baking'

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Image by Gluten Free Doctor via Flickr Sharon A. Kane, author of 'The Art of Gluten-Free Sourdough Baking' is giving away 4 copies (1 per week) of her book through Foodie Blog Roll.  This is a great opportunity at having a chance to win[...]

Sourdough Crust

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We were still so full from breakfast, that I didn't plan anything for dinner. I had some sourdough leftover from a couple of days ago so I added it into a new batch of bread dough. Baked three loaves of bread and saved a little of the[...]

Sourdough boule

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Last night, I took advantage of the low temperatures in our unheated flat to try out extended overnight proving. I reckon the nighttime temperature in our kitchen is around 16 to 17oC, and proved the dough for 12 hours, which should have been fine,[...]

Sourdough Bread

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I often start projects and don't really plan out the amount of time it will actually take to make them. I'm not a very good planner. Like when I decide to bake brownies at midnight, but then forget that I have to bake the brownies for 30[...]

Sourdough bagels

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If I was more inclined to food crusading then I might have a campaign to get sourdough out of its country loaf ghetto. But like they say, you can take the sourdough out of the ghetto but you can't take the ghetto out of the sourdough. And with this[...]

Sourdough ferment

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Now that I am back in the land of working ovens, I am looking forward to a summer of intensive breadmaking and other baking. I started by treating myself to a new book, Crust by Richard Bertinet. Bertinet runs a bread school in Bath and his[...]