by tcstrut | Jan 11, 2024 | Uncatagorized
Good morning. This weekend I will be baking: 2 classic 910g sourdough batard (oval) loaves (this is the standard size loaf) $8.00/Loaf 2 classic 455g sourdough batard (oval) loaves (1/2 the size of a standard loaf) $4.00/Loaf 1 classic 910g sourdough bread bowls...
by tcstrut | May 30, 2023 | Uncatagorized
Here’s an interesting article on “healthy” bread types. (The article doesn’t consider those that are unable to process gluten.) USA Today: What is the healthiest Bread? One is best, but your options for a healthy diet are aplenty. At Struttin In The Kitchen...
by tcstrut | Apr 23, 2023 | Uncatagorized
Before Kitchen Remodel After Kitchen Remodel I started my bread baking adventured after my kitchen was remodeled. Loved the aroma bread baking left in the house. It was also a way for me to have something to do on weekends that didn’t involve long term standing...
by tcstrut | Mar 19, 2023 | Uncatagorized
So this weekend I am baking to get more pictures of products to add to the Bakery. 5″ (4), 6″ (2), & 9″ (1) boules, 9.5″ (1), 11″ (1), & 13.5″ (1) batards, heart shaped (2), and loaf pan (1) sourdoughs, cinnamon raisin...
by tcstrut | Feb 18, 2023 | Uncatagorized
So I found out last week that one could have liquid (500% hydration), “normal” (100% hydration), and stiff (50% hydration) starters. The liquid starter would have more dairy tones and the “normal” starter will have more vinegary tones. The...
by tcstrut | Feb 15, 2023 | Uncatagorized
When starting a sourdough starter the best advice I can give is learn lots of patience and trust the process. Day 1 & 2 – Mix equal parts flour and water, by weight, in a jar. (If you don’t have a scale to use keep in mind that water generally weighs...
by tcstrut | Feb 9, 2023 | Uncatagorized
Going to use my new heart shaped bannetons this weekend. Want to try something new. Please comment if you know of a good whole wheat or pumpernickle sourdough bread recipe I should try. .
by tcstrut | Feb 5, 2023 | Uncatagorized
So in my short journey into sourdough I found that my breads are inconsistant with oven spring. Some end up flat as a pancake…while others are picture perfect. Posted pictures and was told under proofed, over proofed. not strong enough gluten structure, not...
by tcstrut | Feb 5, 2023 | Uncatagorized
After much playing around with the website – adjusting colors and fonts – I think I finally figured out how to set up the blog page. Even learned how to add pictures to my posts. Looks like I still need to learn how to add the comments part.
