This might not actually be called fergazza. It might not even exist. I can’t really find any reference to it besides the recipe I found and use to make it. We subscribe to a CSA, so every summer we get a bunch of random and sometimes unusual vegetables delivered to us every week. Last summer […]
After another week of cultivating Ziggy Stardough, I tried my second batch of sourdough. I fell like the sourdough flavor was much more pronounced this time around. I also tried to do a more traditional scoring job and create a classic ear on the loaf. I’m particularly proud of the above shot because not only
I finally baked my first sourdough. A sourdough starter is basically a pet. People keep them alive for years, or generations. There is a starter that was brought cross country on the Oregon trail in the 1800s that a group of people are still keeping alive today. At the famous Boudin bakery in San Francisco
I started baking bread after being inspired by Paul Hollywood. Paul is a very old school, knead it by hand until your hands are aching kind of guy. It can be, frankly, a pain in the butt. As I read more about baking on reddit and other websites, I started seeing people talking reverently about
I’ve made spelt bread before, but it was always a percent of spelt flour mixed with white or wheat. This is my first time baking an all spelt loaf. I am very pleased with results. It’s healthier than a regular white sandwich bread, with a nice flavor that is subtlety different. The Delft Blue plate