No-Knead Method for Artisan Bread Baking: The Salt and Fold Method – Part 1

nokneadbreadLEAVEN

Building a Leaven

A “leaven” is a combination of flour and water that has been inoculated with a portion of a sourdough starter. In our bakery, building a leaven to mix with was crucial to avoid putting stress on the starter by using and feeding it in mass quantities. A leaven essentially acts as a medium between the bacteria in your starter and your bread dough that allows you to use smaller amounts of starter to achieve the same result. The leaven will be built the night before you intend to mix, and two days or more before you intend to bake, so plan accordingly.

… 

Read More »

How to Make Crème Fraîche

creambread

Crème fraîche makes a delicious topping for soups, main dishes and even desserts. The decadent texture is rich, creamy, and very satisfying. Not only is making crème fraîche at home very easy, it allows you the option of choosing high-quality ingredients such as organic milk or cream if desired.

A Closer Look: New Zealand Rye Sourdough Starter

dreamstime_s_36265356

The New Zealand starter has been excellent. I’ve cultured it with barley, rye, and wheat, and made numerous types of breads, pizzas, English muffins, pancakes, and even desserts (like gingerbread, cookies) with it. It has been very adaptable, tolerating a wide range of temperatures (after it was already live). I love how quick it is,… 

Read More »

Weekly Recap – November 22nd Edition

blog gathering

It’s time for the weekly recap.  Leave your favorite links or ideas in the comments below!

What’s New at CFH: Save 20% on Water Kefir Grains and 2 New Sourdough Articles

waterkefirnnov2014lead

This week you can save 20% on water kefir grains.  We are also featuring two new articles: Hydration Level of Sourdough Starter and How to Use Discarded Sourdough Starter… enjoy!