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How to taste bread, summer ciabatta, and more Hello, bread baker! Oh, how I have a packed newsletter for you this week. First, we'll explore an important topic—ironically, a topic often overlooked in today's visual-heavy environment—how to taste bread. Sometimes, I'll get an email from a new baker that goes like this: I just baked my first sourdough loaf, and it looks amazing! But I'm not sure if how it tastes is how it's supposed to taste. Often, we see amazing bread, but while it may look...
Holiday bakes and vacation breaks For Labor Day, we're typically doing one of two things: Traveling on one last vacation before school Cooking, grilling, and eating outside This year it's #2. And while I love traveling, I'm okay with skipping the hustle and bustle and to have any excuse to bake burger buns, hot dog buns, or something sweet. This week's newsletter has you covered whether you're a #1 or a #2. Let's get to it! In this week's newsletter: Guides: How to store your sourdough...
New baguette recipe... but twisted! With a thin, slightly soft crust and a salty, briny kick, these sourdough filoncini are hard to resist. What are filoncini, you ask? They may look like twisted baguettes, but instead, I like to think of them as low-pressure baguettes—fun to twist, roll, and shape without worrying about perfection. The dough is mixed and prepped very much like baguette dough, save for the added olive oil and green olives—which are delicious—except instead of a super...