by Casey Mikl | May 12, 2022 | Blog
Before we get going here, let’s talk about what proofing even is! Do you want the long version or the short? Here’s the short: Proofing is when your bread rises. Here’s the long version: Proofing is a stage in bread making when the yeast/sourdough...
by Casey Mikl | Apr 19, 2022 | Blog
When it comes to food, everyone’s tastes and expectations are different. Some individuals like a loaf of sourdough that is more sour, and others prefer a loaf that is less sour. We have one of each types of people in our house. Our starter isn’t very sour,...
by Casey Mikl | Apr 13, 2022 | Blog
No, that’s not a typo We have more than one pizza oven. In fact, we have three. But, more about that later. Seventeen years ago we both retired and moved to the country. We were city dwellers all our lives so this was an adventure. As the remodel was finishing on...
by 15125684548 | Nov 16, 2021 | Blog
Scoring your bread Many bread bakers, especially those who are new to bread baking, ask us about scoring and why it’s important. What makes dough rise is the build-up of CO2 as it develops during proofing. Once the dough goes in the oven, this process...
by Chuck | Oct 22, 2021 | Ancient Grains, Blog, Bread, Recipes
Heritage Whole Wheat Dinner Rolls 1 C Lukewarm Milk1 Package Yeast (2 1/2 tsp)2 Tbsp Softened Butter1 Tbsp Honey1/2 tsp Salt1 1/4 C Heritage White Flour, sifted1 1/4 C Heritage Whole Wheat Flour, sifted In a medium sized mixing bowl, mix together milk and...
by 15125684548 | Sep 20, 2021 | Blog, Uncategorized
The Pincer method of kneading dough We learned this method from one of our favorite bread books, “Flour, Water, Salt, Yeast”. Using your thumb and your forefinger, wrap your hand around the dough and pinch the dough to cut it. Move down the dough a couple...
