This post is part of my ongoing series documenting various baking experiments. Rather than providing a comprehensive guide, I’m sharing the story behind these flavor explorations – similar to my […]
Lacto-fermented lemon and pine needle sourdough
I’ve always wanted to experiment more with unusual flavors in bread: sweet, sour, bitter. And also try different textures. A few of the great examples I keep hearing are jalapeño and cheddar, and chocolate and cherries. While undoubtedly awesome, I wanted something more local, and, maybe, different. And so my quest began: I started writing down everything that grows in the northern hemisphere.
Wheat sourdough starter
Struggling with sourdough starter? You’re not alone. After months of fighting with weak, acidic starters and experiencing multiple failures despite trying every flour imaginable, I finally cracked the code. The secret? Temperature control. In this comprehensive guide, I’ll share how maintaining the right temperature (around 26°C/79°F) transformed my lackluster starter into a vibrant, active culture perfect for artisanal bread baking. Learn the step-by-step process I discovered, from selecting the right ingredients to establishing an effective feeding schedule. Whether you’re a frustrated beginner or looking to improve your existing starter, this guide will help you achieve the robust, healthy sourdough starter you’ve been dreaming of.