The Tiny Kitchen
Bread & Lessons
Tag: sourdough
Fall Farm Fun
Spend Saturday, September 25, in the Sammamish Valley, celebrating small farms producing great food! Sponsored by the Sammamish Valley Alliance, the Fall Harvest Celebration provides opportunity to explore local farm stands, markets and stores that support local agriculture in the beautiful Sammamish Valley. 21… Continue Reading “Fall Farm Fun”
My Bread
The bread I make is about the flours I use. That, and the absence of baker’s yeast, also known as commercial yeast. I maintain a sourdough, or wild yeast starter, using this to leaven the bread. This elixer of flour, water, lactic acid and… Continue Reading “My Bread”
Time & Temp
With all bread making, but especially when using wild yeast, time and temperature are everything. The time between starter feedings, the temperature it ferments at; the amount of time the dough is mixed; the temperature of the water, the room and the flour; the… Continue Reading “Time & Temp”
Starter
Ancient, unencumbered and untamed, are the wild yeast spores that attach to stalks of wheat, float about my kitchen, are found on my baker hands. The energy to convert flour and water into a crackling-crusted, creamy-crumbed loaf of bread is a thing of wonder… Continue Reading “Starter”
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