I have been talking to a lot of people recently about Sour Flour, and also trying to figure out exactly what it is I am trying to accomplish. One of the key aspects that I have been focusing on is the fact that it is all free. Free bread, free training, free supplies. I still …
One of the most important things to think about when making bread is what hydration level you are using in any given formula. Hydration is defined as the total amount of water divided by the total amount of flour. So to start off, you should figure out how hydrated your starter is. One of the …
Before I started Sour Flour, I had decided I was going to try to give away 1000 free loaves of bread. I have been asked many times, “why?”, and have never really been able to give a good reason. In my mind it was just obvious: Free bread. Anyway, because that answer doesn’t work for …
I recently switched from Mello Judith to Power Flour, and I am really noticing a difference. I started the 50lb sack of flour with a sourdough loaf that was at 65% hydration, but much easier to handle and way less sticky than I was used to. The loaves (1 baguette and 2 boules) ended up …
Even after going to sleep past 1:00AM, I somehow woke up at 7:30. First thing I did? Check on the ciabatta. It was huge, and looked overproofed. Considering I was still exhausted, rather than try to bake it, I decided to flip it upside down onto a more floured part of the canvas. I figured …
