JBT's blog

Recently I encounter someone attempting to make a beet infused bread. It was greatly disappointing for the baker to discover that the beautiful color of beets did not survive the baking process. 

Growing up Friday's meant pizza in my parents home, along with some very cheesy, terrible family TV viewing.  It is a habit - the pizza, not the cheese-ball TV - that I have come back to again and again.

Sourdough Pizza crust (based on KA recipe)

100 grams starter discard; 65 grams warm water; 155 grams unbleached AP flour; 1/2 teaspoon salt; 1/4 teaspoon dry yeast

After contemplating sourdough for several months, a first try, and fail, at creating a starter, and finally success at nurturing my very own starter, I was ready to bake. Something simple, straightforward, and with little scope for disaster was in order.

1, 2, 3 Sourdough seemed the way to go.