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Pumpkin Shaped Sourdough Season is HereOkay so I'm actually kind of losing it right now. The pumpkin shaped loaves are officially back for the fall season and I've been baking them non-stop this week....
From the Bakery
Bread Notes
& Baking Stories
What I've learned, what went wrong, what came out perfect, and everything in between.
Showing 6 posts in Technique. Show all posts
So here's the thing about baking sourdough in Las Vegas that nobody really talks about: the heat is honestly kind of a wild card. Like, I've been baking seriously...
I was ten when I got really serious about sourdough. My mom taught me how to feed Yeaston—yeah, that's my starter's name, because Easton plus yeast equals Yeaston,...
When I first started baking sourdough seriously about a year ago, I didn't think about where I lived very much. I just followed my mom's instructions, fed Yeaston...
Okay so when I first started baking sourdough, I honestly didn't get why scoring mattered that much. Like, you shape your dough, you throw it in the Dutch oven, and...
When I first started baking sourdough with Yeaston, my starter, I thought fermentation was just something that happened while I waited. I didn't really understand...