http://bakingwithsourdough.com/

Baking With Sourdough, Lynnwood (2026)

12/06/2024

Happy heavenly birthday to the best human I know.

In times of joy, he celebrated with me; in times of struggle, he stood by my side. My dad, my hero.

Our travels together are among my favorite memories. From the busy streets of Asia to the peaceful surroundings of the Muir Woods, my dad was the best travel companion. His curiosity and open-mindedness made every trip an adventure. He had an amazing ability to find beauty and joy in every corner of the world, and his excitement made even the simplest trips feel extra special.

My father’s love for life was truly contagious. His laughter brightened even the darkest days. Though he may no longer be with us, he lives on in the memories we made together.

Dadda, you will always be my hero, my mentor, and my best friend. I miss you every day. Thank you for randomly changing the wallpaper on my phone to a photo of us. I see you!! I know it was you. I love you!! I’m baking a bread today in honor of you!
I know you and Simone are having a laugh up there today. I know she is spoiling you ❤️ Miss you both so much xoxo

20/02/2024

Love sourdough? Then come follow us on Instagram.

20/02/2024

Dad, you would have LOVED this pizza I made for the family!

INGREDIENTS:

1 cup (227g) sourdough starter, unfed/discard

1/2 cup plus 2 tablespoons to 3/4 cup (141g to 170g) water, lukewarm

2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour

1 teaspoon table salt

1/2 teaspoon instant yeast or active dry yeast

4 teaspoons King Arthur Pizza Dough Flavor, optional but delicious

INSTRUCTIONS:
1.
Stir any liquid on top of your refrigerated starter back into it before measuring 1 cup (227g) into a large mixing bowl. Note: This is a good opportunity to feed the remainder of your starter, if necessary.

2.
To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In your large mixing bowl or bowl of your stand mixer, combine the lesser amount of water, the flour, salt, yeast, and Pizza Dough Flavor with the sourdough starter.

3.
Mix to combine, adding the remaining water 1 tablespoon at a time if the dough looks dry. Knead for about 7 minutes using a stand mixer with its dough hook, until the dough cleans the sides of the bowl.

4.
Place the dough in a lightly greased container, cover, and let rise until almost doubled in bulk. Depending on the vitality of your starter, this will take between 2 and 4 hours. For a faster rise, place the dough in a warm spot (or double the yeast).

5.
For two thin-crust pizzas: Divide the dough in half and shape each into a flattened disk. Drizzle two 12" round pizza pans with olive oil, and brush to coat the pan evenly.

6.
Place the dough in the pans, cover, and let rest for 15 minutes. After this rest, gently press each piece of dough toward the edge of its pan. If it starts to shrink back, cover and let rest for 15 minutes before continuing.

7.
For a thicker, large pizza: Oil a 14" round pizza pan or 18" x 13" half-sheet pan. Place the dough in the pan and press it out to the edges, again giving it a 15-minute rest before continuing if it starts to snap back.

8.
Cover the pan(s) and let the dough rise until it's as thick as you like.

9.
Toward the end of the rise, preheat your oven to 450°F.

10.
Sauce and top each pizza as you like, but don't add cheese yet (this ensures a crispy crust). Bake thin-crust pizzas for 5 minutes before removing from the oven and adding cheese. For thick-crust pizza, bake for 10 minutes before removing from the oven and adding cheese. Return to the oven and bake for 5 to 7 minutes more, until the cheese is melted.

11.
Remove the pizza from the oven and enjoy it hot.

12/02/2024

Mom and wife of the year awards go to… ding ding ding… made DELICIOUS sourdough pizza from scrath for Super Bowl. Prep time: 3 hours 💃🏼

31/01/2024

Beautiful Methuselah is bubbling tonight and ready to be baked with on the weekend 👩‍🍳

16/11/2023

Grief is such a hard thing. I wonder if I’ll ever be fully okay again 🧸

13/11/2023

Exploring Different Flours and Their Impact on Sourdough Bread

One of the joys of sourdough baking lies in the variety of flours available, each bringing its own unique flavor, texture, and nutritional profile to the table. In this exploration of flour types, we'll delve into the world of grains and their impact on the art and science of sourdough bread.

1. All-Purpose Flour: The Sourdough Standard

All-purpose flour is a popular choice for sourdough baking due to its versatility. It strikes a balance between protein content and finely milled texture, producing a bread with a moderate rise and a tender crumb. It's an excellent starting point for beginners and is often used in combination with other flours for a well-rounded flavor.

2. Bread Flour: The Rise Master

Bread flour, with its higher protein content, contributes to a stronger gluten network. This results in a better rise and a chewier texture, making it ideal for those who prefer a heartier sourdough loaf. Consider blending bread flour with all-purpose flour to find your desired balance of structure and tenderness.

3. Whole Wheat Flour: Nutrient-Rich and Robust

Whole wheat flour, milled from the entire wheat kernel, adds a robust flavor and a nutritional boost to your sourdough. It contains bran and germ, providing fiber and a distinct, slightly nutty taste. While whole wheat flour can make your dough denser, it contributes to a deeply flavorful and wholesome loaf.

4. Rye Flour: Dark and Distinctive

Rye flour brings a dark and distinctive flavor to sourdough. With less gluten than wheat, rye produces a denser crumb and a more compact structure. It's often used in combination with wheat flours, and its unique taste adds depth to traditional sourdough recipes.

5. Spelt Flour: Ancient Grains for Modern Baking

Spelt, an ancient grain, has gained popularity for its nutty flavor and nutritional benefits. Sourdough made with spelt flour often boasts a milder taste and a slightly lighter texture compared to whole wheat. It's an excellent choice for those looking to experiment with alternative grains in their sourdough creations.

6. Einkorn Flour: Embracing the Past

Einkorn, one of the oldest varieties of wheat, has a rich, buttery flavor. Though it contains less gluten than modern wheat, it can produce a surprisingly light and airy crumb. Einkorn flour is a fascinating choice for sourdough enthusiasts interested in exploring ancient grains.

Experimenting with Combinations: Finding Your Signature Blend

The beauty of sourdough lies in the freedom to experiment. Consider blending different flours to create a unique flavor profile. Mix whole wheat with all-purpose for a hearty yet tender loaf, or combine rye and spelt for a complex, earthy taste. Your imagination is the limit!

Conclusion: Flourishing in Diversity

As you embark on your sourdough journey, don't hesitate to explore the diverse world of flours. Each type brings its character to the dough, allowing you to craft loaves that suit your taste preferences and nutritional goals. Whether you prefer the classic allure of all-purpose or the robust notes of rye, the world of sourdough is yours to knead and shape. Happy baking!

09/11/2023

Love you, dad. We miss you so much. Not a day goes by that I don’t think about you.

09/11/2023

Methuselah's new branding 🌾🍞🥐🥖

28/10/2023

SOURDOUGH STARTER 101: A STEP-BY-STEP GUIDE TO CREATING AND MAINTAINING A SOURDOUGH STARTER

A sourdough starter is the heart and soul of sourdough baking. It's a living culture of wild yeast and bacteria that ferments the dough, giving sourdough bread its distinct flavor, rise, and texture. If you're new to sourdough or looking to refresh your knowledge, this step-by-step guide will help you create and maintain a vibrant sourdough starter.

DAY 1: GETTING STARTED

Ingredients:
120 grams of all-purpose or whole wheat flour (or a combination of both)
120 grams of lukewarm water (ideally around 24-27°C or 75-80°F)

Instructions:
In a clean glass or plastic container, combine the flour and water. Stir until you have a thick, consistent paste.

Cover the container loosely with a clean cloth or plastic wrap, securing it with a rubber band or a lid that's not airtight. This allows wild yeast from the environment to enter and kick-start fermentation.

Leave the container at room temperature, ideally around 21-24°C (70-75°F). Your starter may take a few days to show signs of life.

DAY 2: FEEDING YOUR STARTER

Ingredients:
60 grams of the existing starter from Day 1
60 grams of flour (you can switch to all-purpose if you started with whole wheat)
60 grams of lukewarm water

Instructions:
Discard half of the starter mixture from Day 1, leaving about 60 grams in the container.

Add the flour and water, and stir until well combined.

Re-cover the container and return it to room temperature. You should start seeing some bubbles and a slight increase in volume.

DAY 3 AND BEYOND: DAILY FEEDING

Continue with the same feeding routine as on Day 2, discarding half of the starter and adding fresh flour and water. Always work on a 1:1:1 ratio. You should notice more vigorous fermentation, with the starter doubling in size and developing a tangy aroma.

MAINTAINING YOUR STARTER:

If your starter is consistently bubbling and doubling in size, you can switch to a once-a-week feeding routine, storing it in the refrigerator between feedings. Before baking, take it out and feed it a couple of times at room temperature to reactivate it.

If you neglect your starter, it may develop a layer of liquid (called "h***h") on top. This is normal, and you can pour it off or stir it back into the starter before feeding.

TROUBLESHOOTING:

If your starter develops an unpleasant odor (rotten or moldy), it may be contaminated. In that case, it's best to start over.

If your starter doesn't seem to be growing or is too slow, try increasing the feeding frequency or using whole wheat flour, which can provide more nutrients for the yeast.

Creating and maintaining a sourdough starter is a rewarding and essential step in the world of sourdough baking. As your starter matures, you'll have the foundation for crafting delicious loaves of bread with unique flavors and textures. So, be patient, stay consistent with your feedings, and in no time, you'll be ready to use your lively sourdough starter in various recipes.

Photo credit: Johan Stapelberg/ Baking With Sourdough

26/10/2023

Introduction to Sourdough: What is it and why it's worth the effort:

Sourdough bread, with its crusty exterior and soft, chewy interior, has been a staple in the world of baking for centuries. But what exactly is sourdough, and why is it worth the effort to make it from scratch? In this introductory post, we'll dive into the basics of sourdough and explore the reasons why so many homebakers find it so rewarding.

The Basics of Sourdough:

At its core, sourdough is a type of bread made through the natural fermentation of flour and water. The key ingredient that sets sourdough apart from other breads is its starter. This starter is a mixture of flour and water that captures wild yeast and beneficial bacteria from the environment. Over time, the starter becomes a living culture, teeming with microorganisms, including wild yeast strains like Saccharomyces cerevisiae and lactic acid bacteria.

The natural fermentation process in sourdough has two main benefits:

1. Unique Flavor: Sourdough's tangy, complex flavor is a result of the lactic acid bacteria producing lactic acid and acetic acid during fermentation. This unique flavor profile is what gives sourdough its name.
2. Improved Digestibility: The longer fermentation process helps break down complex sugars and gluten, making sourdough bread easier to digest for some people, even those who are sensitive to gluten.

Why It's Worth the Effort:

Now, you might be wondering why you should invest the time and effort into making sourdough from scratch when you can easily buy bread from the store. Here are several compelling reasons:

1. Control: Making your sourdough bread gives you full control over the ingredients. You can choose high-quality flours, incorporate various grains and seeds, and avoid preservatives and artificial additives.
2. Health Benefits: Sourdough fermentation offers potential health benefits. The lactic acid bacteria in sourdough may contribute to gut health and better digestion, and the bread may have a lower glycemic index compared to conventional bread.
3. Creativity: Sourdough baking is an art as much as it is a science. You can experiment with different types of flour, hydration levels, and add-ins to create unique and personalized loaves.
4. Sustainability: Baking your bread at home reduces the need for store-bought, plastic-wrapped loaves, contributing to a more sustainable lifestyle.
5. Connection to Tradition: Sourdough has a rich history, and making it from scratch connects you to a tradition that dates back thousands of years.
6. Satisfaction: There's something deeply satisfying about creating a loaf of bread from just a few simple ingredients and watching it rise and bake to perfection.

Over the course of the next 30 days, we'll guide you through the world of sourdough, from creating and maintaining a starter to baking a wide variety of delicious loaves. So, roll up your sleeves, and let's get to baking!

19/10/2023

Dad ❤️

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