Tag Archives: sourdough
The all new sourdough faux-caccia
Posted on 18. Jul, 2014 by virtuousbread.
Remember faux-caccia? The easiest recipe in the world for focaccia? A simple and delicious recipe for focaccia? Well, it struck me, there is no reason why it cannot be a simple and delicious recipe for sourdough focaccia. Or faux-caccia... Caution: this post is short! Ingredients: 25 g rye sourdough starter (from the vat of sleeping […]
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National Toast Day!
Posted on 25. Feb, 2014 by virtuousbread.
It's national toast day and here at the global headquarters of Virtuous Bread we make it national REAL TOAST day! We are celebrating by having toasted rye and whole wheat sourdough toast with schmaltz on it. Huzzah! Note the crispy edges in the photo? Real toast does not have any sugar in it so it […]
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Can I make sourdough focaccia?
Posted on 23. Feb, 2014 by virtuousbread.
This is the single most popular question when I do a talk on sourdough - "can I make sourdough focaccia?" and the answer is of course - YES! Remember, we only learned how to cultivate yeast in the mid 1800s and we have been baking for thousands of years. So - you can make ANYTHING […]
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The four different forms of yeast and how to use them
Posted on 03. Jan, 2013 by virtuousbread.
What is the difference between instant yeast and dry yeast? How can I substitute for fresh yeast when I cannot get any? How do I use a sourdough starter in a recipe that calls for yeast? Recently I have had a lot of questions about yeast so it was about time to write a little […]
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Baking with Sprouted Flour
Posted on 23. Mar, 2012 by virtuousbread.
A simple approach to baking bread with sprouted flour Sprouted grain is just that: grain that is moistened, and left to sprout. In the process of sprouting, the new plant that emerges from the grain begins to consume itself to get the energy it needs to grow. In doing so, it begins to destroy the […]
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Making sourdough crackers at the Masai Mara in Kenya!
Posted on 16. Mar, 2012 by virtuousbread.
Last year I had a lovely student named Tricia come to the sourdough class. She wanted to learn sourdough because she lives for half the year on the edge of the Masai Mara and cannot get good bread. Nor can she always get yeast. Nor is the electricity supply necessarily reliable. The answer? Sourdough! Tricia […]
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Can I make stollen out of sourdough? Of course you can!
Posted on 29. Oct, 2011 by virtuousbread.
Baking sourdough stollen Teaching baking at The Clink restaurant in High Down Prison is always a blast. There are new things to see, do, and try every time. We did a lot of Italian Baking this year. We had the world premiere of the sourdough hot cross bun. This month, we prepared (in addition to […]
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Eighth from the Italian Bread Project – Sourdough Focaccia di Recco
Posted on 28. Jun, 2011 by virtuousbread.
At a dinner party the other day I learned about Focaccia di Recco. It is not Focaccia as we know it (but as we know by now, Italy is not one single country). It is a dish made of thin layers of dough piled one on top of another with cheese in the middle and […]
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Deep in the land of bread….
Posted on 06. Jun, 2011 by virtuousbread.
Deep in rural Bavaria there is a particular farm that has diversified into offering holidays, riding lessons, a local produce food store, a high end vegetarian restaurant (yes! in Bavaria!) that offers cooking classes (vegetarian! in Bavaria!) and a fantastic bakery/cafe. Through the glass, we watched the bread and cake bakers at work and, even […]
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Chickens, kittens and eggs in a fine cosmic balance
Posted on 27. May, 2011 by virtuousbread.
"Which chicken?" The characteristic I-swallowed-a-trombone-for-my-breakfast voice of Pete rumbled down the line. This was in response to the frantic "I killed a chicken and I am so sorry" message that I left earlier in the day. To be absolutely honest, that was not my message. My message went more like this: "Pete, it's Jane here. […]
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How to make rye bread - A free recipe from All You Knead is Bread
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Making sourdough starters
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How do I know when my sourdough starter is ready?
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The four different forms of yeast and how to use them
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What is Italian 00 flour?
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webmaster: Hi Wendy - I tend to work at "room temperature" wh...
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Cindy: How interesting! I've watched "The Italian Grandma...
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Wendyail: What temperature do you have the dough at on the c...
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