Just a quick recipe from me today - it's been a busy week and I'm away all day at a beekeeping course!I shared this recipe on Floury Friday a few months ago, but I've recently posted it up on my blog with updated information about how dutch oven baking works, and why it's the best method to replicate a traditional wood-fired brick oven in any home oven. It's such a great recipe, and a favourite with the recipe testing team for Sourdough Without Fail, so it's worth sharing again! Whole Grain...
12 days ago • 1 min read
Whole grain sourdough treats taste great, feel good to eat, and they don't have to be overly sour. In this email I'll be sharing strategies for minimising sourness and working with unrefined sweeteners. Tallow-fried doughnuts made with sourdough, fresh milled whole wheat flour, honey, butter, and homemade honey-sweetened cherry jam, sprinkled with coconut sugar and cinnamon...delicious! Recipe from Sourdough Without Fail. How to minimise sourness To use sourdough for leavening only, rather...
19 days ago • 3 min read
Thanks so much for being a part of the Floury Friday community. With the launch of my book Sourdough Without Fail getting closer, I wanted to give you an early look inside the book. I’ve linked a PDF of the first chapter to the button below. In this chapter you’ll find: A story about my own baking journey The most common causes of sourdough fails (and ideas about how to fix them) A complete beginner-friendly recipe with photos and full explanations of every step You’ll also see the full...
26 days ago • 1 min read
What is bulk fermentation? Bulk fermentation (also sometimes known as primary fermentation) is the first fermentation of all your ingredients at once. The bulk ferment can be as long or as short as you like, depending on the amount of starter or pre-ferment in the recipe, and your schedule. For scheduling purposes, bulk fermentation and proofing can be looked at as all part of the same process: if you’ll be away from the kitchen and need a longer proofing time, do less bulk fermentation. If...
about 1 month ago • 3 min read
All about scalded flour Scalding flour is the art of getting flour to absorb boiling water, effectively cooking the flour and gelatinising its starch before baking begins. Scalding flour helps to create an open, soft, bendy, custardy crumb. This technique brings more water into the flour, which makes the loaves keep for longer. This is a great technique to use if you want to get bigger holes in 100% whole grain breads, if you want a very soft and flexible crumb for sausages and sandwiches, or...
about 1 month ago • 2 min read
Reducing waste while feeding a growing starter My method of creating sourdough starter from scratch is the lowest waste method I’ve seen. You can follow those instructions, and with the help of your free Floury Friday discard cookbook, never waste a spoonful of starter. To make great bread, it’s important to bake with a mature starter. To make your sourdough starter more mature, you need to keep feeding it every day in its early stages, to feed the growing population of bacteria and yeasts...
about 2 months ago • 2 min read
What is the role of salt in sourdough baking, and how much do I need to use? Salt serves several purposes in breadmaking: • It slows down fermentation, to help achieve more flavour development without overfermenting or overproofing. • It prevents yeasts from eating all the sugars, helping to make a caramelised crust. • It strengthens the gluten strands, to help make dough more elastic. • It is a natural preservative, reducing the rate of staling by binding water within the bread, keeping it...
about 2 months ago • 3 min read
Are ancient grains healthier than modern wheat?The answer is “it depends”. It depends on how they’re grown, the soil, the growing season, and many other factors.I’ve written an article exploring the differences between wheat and ancient grains, and what determines how healthy a grain is. Read the full article May your bread be deliciously healthy. Floury regards, Kate Blog | Instagram | Facebook | X | Pinterest 600 1st Ave, Ste 330 PMB 92768, Seattle, WA 98104-2246Unsubscribe · Preferences
2 months ago • 1 min read
Curing is an important aspect of bread baking that is often overlooked. For 100% whole grain baking, proper curing makes a huge difference to the quality of the bread. I’ve recently been answering questions in a couple of fresh milled flour baking groups on Facebook (and I’ve also created my own, please join and ask questions!). One of the things that often comes up with beginner bakers is a shot of the inside of a loaf with a comment that it was really dense and gummy. Sometimes, all that is...
2 months ago • 2 min read
