eleutheros's blog

Somewhere down the road a piece from San Joaquin...

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Summer has been interesting, bread-baking-wise. I went for a largely disastrous stretch trying to make higher-hydration, relatively slack doughs into bread because moisture seemed to be the key to wonderful artisan loaves. (You will note that none of those have been posted, and for good reason!) And the heat and humidity necessitated several changes to the way I feed and process my doughs, because we only use the air-conditioner as a last resort. It'll be nice when autumn really takes hold!

YASSB, take 2: "Yes, Virginia, You Can Overknead by Hand"

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Well, after some helpful advice and some more recipe reading for process, plus a little more thinking about what I want out of this recipe, here's take 2. I've evened out the hydration so it stays closer to 80% until the last of the flour goes in, which is about as stiff as I can still work with it and not have to resort to actual kneading until it's time.

YASSB (Yet Another Sourdough Sandwich Bread)

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Hello! I'm new here, but I've been reading TFL for months as I learn how to make good (and fix not-as-good) sourdough. I've been tinkering with everyday wheat breads for a while, and have something that works reliably now. As an old Free Software hand, I know that the best way to get better from here is to give back to the community.