The Hydration Spiral
As you get more into making sourdough you’ll see people talking about hydration a lot. A lot. It’s something of a side-obsession in the world of sourdough. Basically, hydration is water to flour percentage. Simply put, 500g of flour(s) to 250g of water is 50% hydration. You can also...
Bazlama (Turkish Flat Bread)
This is kinda like a naan. Best served warm....
Another Focaccia
I keep trying different things. Shoot me. Honestly, I’ve never been really thrilled with many, so I keep trying new ones I find. This one I found had a problem with measurements as it clearly needed more flour than specified — the danger of using volume rather than weight....
Corn Bread
This is shameless ‘theft’ — Bob’s Red Mill has a recipe on the back of their bag of cornmeal, but I’m afraid that one day they’re gonna change it or tweak it or remove it entirely. It works well....
Cinnamon Raisin Swirl Bread
Another work in progress. Pictures soon....