Category Archives: Hints

The “New Odyssey of Sourdoughs”

The taste of sourdoughs started to change in the 1920s when fast fermenting commercial yeast was developed to speed the leavening of bread doughs.  the … » read more

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The New Odyssey of Bread

Home bakers around the world are taking the message home.  They have joined forces with their neighbors to solve problems created by fast fermenting commercial … » read more

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Activation

One of the questions that we get on a regular basis is that people say their culture doesn’t bubble up to the top like our … » read more

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How Long Did You Have That Culture?

A story from a customer.  We think you will like this.

This is just a little story I thought you might find interesting.  I found… » read more

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Helpful Hints

In our office we have three different kinds of sourdough bakers.  We have an expert baker, we have an average baker and we have a… » read more

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Sourdough Starter Myth

Selling sourdough means that you get to hear some pretty amazing stories.  One of my favorite ones came earlier this summer.  A younger man called … » read more

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Cheat Sheet for Sourdough Cultures

Italian Sourdough

They are among the best we have ever used, consistently producing fabulous breads and PIZZAS that are flavorful and can be QUITE SOUR» read more

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Another Proofing Box Idea

We love input from our fellow bread bakers.  Here are some instructions to build a wooden box that is collapsible.  I tried to post pictures… » read more

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Building a Proofing Box

This is really fairly simple to do.  Acquire a Styrofoam cooler large enough to go over two of your largest mixing bowls.  Mine measures 20½ … » read more

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Taste the difference…

You know I’ve been thinking… there’s lot’s of different flavors, brands and company’s that produce sourdough cultures. I just had an enlightening conversation with Dr. … » read more

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A Slice of History…

“Extra, Extra…Read All About It!”

Sourdoughs International made the front page news! Star News of McCall, Idaho reported a story on Dr. Ed Wood and … » read more

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