RobinGross's blog

Just captured a new sourdough starter culture in Prague, Czech Republic.  The first loaf was a lovely wheat with solid rise for a baby, and now, I'm feeding the culture whole rye and buttermilk to make a classic Eastern European Pumpernickle loaf.  This sourdough starter from Prague is going to be a great wild culture for home baking!

I baked some sourdough chocolate donuts and heart shaped muffins this weekend.  At last the fresh cherries are flowing so I chopped up a pound of fresh Bing Cherries to fold into the batter (and some chocolate chips too).  

The wild culture (sourdough starter) that I used in these donuts and "love loaves" was captured in Mexico City last year and is one of my favorite cultures for baking (especially for pairing with chocolate).  The sourdough keeps them moist and tender.  They are disappearing fast!

Croissants made with 100% wild yeast (captured in Paris).  5 rises over 2 days and enough folding and turning to create 55 layers of butter and dough in the final croissant.  Tasty too.