Tag: sourdough journey
-
Charcoal Dusted Boulé
Thought I would share another one of my Black Boulès. I love using this as an aesthetic scoring method, but let me say this- While Activated Charcoal does have a lot of great benefits in consumption, it is also very high in absorption. So please do not put charcoal INSIDE of your bread without speaking…
-
Whoa, Bl🖤ck Betty
My first time using Coconut Charcoal on my Sourdough. It gave it a nice smokey flavor. We had it for breakfast and we both really liked it. 🖤
Leave a comment Cancel reply
-
Buttermilk Sourdough
I decided to replace my water in my sourdough with Buttermilk and it did not disappoint. The fat and butter made it so soft. What a beautiful result. I did some research to make sure it was safe to let the buttermilk sit out for 5 hours during bulk fermentation. It suggested it could be…
Leave a comment Cancel reply
-
Higher Heat Bakes
I tried a higher heat to get a faster bake today. The boule on the right is smoked Cheddar and it’s seasoned thoroughly with Dan O’s Cheesoning. I preheated my oven to 500, and baked covered for 25 minutes and 15 minutes uncovered. Internal temp was 210. I cold baked the vessel. I don’t like…
Leave a comment Cancel reply
-
Blackberry & Brie
Ok, I tried the blackberry grilled cheese that went viral a few weeks ago with some store bought blackberries, but I decided to do it My way and I liked it so much better! I thought the jalepenos and Swiss cheese were a little much. I treated this one like a Monte Cristo with that…
Leave a comment Cancel reply
-
Sourdough English Muffins
I made these yesterday and they were phenomenal !!! We all loved them. I had one reheated with avocado and spinach for breakfast this morning and they were just as good as last night! Here’s the recipe from the Heartbeetkitchen! 🤍 I absolutely love these and will make them often.
Leave a comment Cancel reply
-
Small Sourdough Boule
So, this is the size I have been making for us recently and we just prefer it. It doesn’t make such large sandwich slices and I’d rather bake more often so it’s fresh. I tried to just half the ingredients of my normal loaves but then it was just a little too small for making…
Jenny Alcina
Leave a comment Cancel reply
-
Green Chili and Smoked Cheddar
This is delicious! 1 small can of drained green hatch chilies and 8 oz of diced smoked cheddar cheese. Fold in during your final shaping. You will not regret it!
Leave a comment Cancel reply
-
Cleaning Sourdough Jars
Such a pain, right? Well, here’s a few things I have learned. Use COLD Water. I have no idea why, but it works so much better. Switch into clean jars once a week. It’s almost impossible to do daily, and what’s the point really? If you can, put a screen on your sink and just…
Leave a comment Cancel reply
-
Simple Focaccia 🤍
I over proofed my bread today so I decided to make delicious Focaccia. I’m typically a “bake the bread anyway” kind of gal, but I had 2 loaves and figured I’d just do one of each. I have zero regrets because they both came out great, but here’s a simple Focaccia recipe for when your…
Leave a comment Cancel reply
-
Quick Rise Sourdough Sandwich Bread
This recipe makes 2 loaves. You’ll be using both leaven and Yeast. If you do not have sourdough starter, you can still use this recipe but omit the autoalyse process. Just mix ALL ingredients for 5-6 minutes and allow to rest until it doubles. Follow the rest of the instructions as given. It will not…
-
Le Creuset All the Way
Okay, I can’t speak for everyone, but there’s an incredible difference in my bread using this bread oven. The texture is better. It’s softer and has a crispy but far less dense crust, and the bottom is lightly toasted (not near as dark and thick) so it’s easier to cut through. I just love it!!…
Jenny Alcina
Leave a comment Cancel reply
-
Sourdough Inclusion Favorite 💛
This is my new sourdough inclusion I’ve been using, and it’s fantastic. It’s very strong though, so a little bit will do. When I do my final shaping I pull my dough in a rectangle and give it a little sprinkle all over the top. Then I roll it and shape as usual. Gives it…
Leave a comment Cancel reply
-
Cold Bake vs. Heated Vessel
Ok, I’ll be doing a few tests for comparison, but today I went back and forth on whether I wanted to preheat my Bread Oven. I know it can be hard on the cast iron and enamel over time, but I have great success with my Dutch oven being hot, so I was torn. In…
Leave a comment Cancel reply
-
Failure to Launch
I’m in troubleshooting mode. I’ll obviously have to cut into this loaf and look at the structure when it cools, but it produced a giant belly and a tiny ear. A small amount of spring but not like my usual boules. It wasn’t overproofed for sure, but I did add more water and flour after…
Leave a comment Cancel reply
-
More Inclusion Ideas 🤍
Jalapeño & Feta, Green Chili & Cheese, Garlic & Cheddar, and Cheese & Onion.😍😍😍 Gorgeous gals! And isn’t my new chopping block awesome? You can find it here! It’s soooo beautiful.
Jenny Alcina
Leave a comment Cancel reply
-
Jalapeño Cheddar and Feta Sourdough
These came out wonderful. For 2 loaves: I decided to Autolyse this batch, so I added flour and water only and let sit covered for 1 hour Then I added the starter and salt, and started my Stretch and Folds in 15 minute increments for 1 hour. My proof time was about 6 hrs. Split…
Leave a comment Cancel reply
-
Common Sourdough Q & A’s
Do I need to put ice cubes in my Dutch Oven before baking ? No. In fact, I found that it produced too much steam and make a thicker crust. Your DO should provide enough steam. Not only that, but if the ice hits the oven door it can shatter the glass. Some have reported…
Leave a comment Cancel reply
-
Get your Starter Started!
The first thing required to begin on this Journey is a healthy Sourdough Starter. There are a million ways to go about this, but I continuously remind myself that our ancestors made bread by candlelight with very little resources. Let’s don’t overcomplicate every thing. I do prefer to use a scale when baking, because volume…
Leave a comment Cancel reply

Leave a comment