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Baking with sourdough, update

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I have decided to do an update entry about my experience of baking sourdough bread, this time in audio format and in my native language. But below is the translated text of what I’m saying on the audio Here I am again, this time in audio format, to speak about my latest acquired experiences in baking with sourdough. I did two changes which gave me a greater satisfaction when admiring final...

First bake of 2019 and thoughts on pizza steel

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It’s January 2nd and I have already baked a sourdough bread which I made dough for it a day before in an evening. I have used 15 % wholegrain spelt flour, 8 % rye flour, 55 % all-purpose flour and 22 % organic wheat flour – this amounted to 600 g of flour and I’ve used 75 % hydration. I usually use only organic types of flour but there were almost none of it at home except of...

Baking with sourdough, update

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It’s been well over a year since I’ve been baking sourdough bread (also bread in general) and I can happily report that the final product improves steadily both in taste, texture and look with each new month of bake. What is sourdough bread? Sourdough bread is a type of bread that is leavened naturally, without commercial yeast. It’s leavened with “sourdough starter”...

JS Blog Software development, entertainment, lifestyle.

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Hi, I'm Jernej, a software engineer from Slovenia. Welcome to my personal blog. For more about me, my work and hobbies, please visit my profile page.

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