To me the best thing about baking sourdough is that it can be as easy or as complicated as you want it to get. To someone who has been baking for years this means that you can keep perfecting your craft to your heart’s content. For a beginner this means that you can make great … Continue reading Beginner Sourdough – Your First Bread
Let me start by saying that I’m not claiming this recipe got any blue ribbons or golden medals. All I’m saying is that this is the best pizza I have ever made or eaten, and I have eaten a lot of pizzas. It is paper-thin, yet not soggy; crisp on the outside, chewy on the … Continue reading Best sourdough pizza recipe + sauce
When I first came up with the name Bread Journey it seemed almost random to me. I cannot recall all the other options I’ve tried on while my fingers were hovering impatiently over the keyboard, but I know there were a few others, but they didn’t feel right. Bread Journey did feel right, although I didn’t know why back … Continue reading Lessons learned. Part 1.
When I started this blog I was faced with a wall of writer’s block. I have not much to say about recipes, since I play by ear and feel. There has been plenty written about method of fermentation, shaping and baking, so that was also off the table. And yet… And yet I did feel … Continue reading Why did my bread crack?
I promised to write a post or two on scoring and decided that before we get down to the nitty-gritty I would like to take you on a tour of my scoring philosophy and prep. I occasionally get puzzled questions as to why all this effort and fuss even matters. It’s just bread, no? Well… … Continue reading Scoring essentials
It has been quite a while since I wrote something on this blog, and the reason is fairly simple. The more I dive into the world of sourdough — and I have been going deeper and deeper — the more I am stunned by all the knowledge and experience out there. It had been laid … Continue reading Recipe for frilly scores
A sourdough starter is really not that complicated – it is just a mix of one part water and one part good flour that you leave on the counter and stir every day until it catches wild yeasts and bacteria from the air. But that’s theory. Because what we’re dealing with is a living organism … Continue reading My starter – a love story