Bread : Cafe Fernando – Food Blog

It could have risen a bit more. It should have had a more open crumb. And the "ears" would have definitely been more pronounced if I had scored the dough with a razor instead. But still, I can't believe this bread came out of my oven. Thanks to Chad Robertson and his detailed recipe, Tartine Bakery's Basic Country Bread, in his book "Tartine Bread", I baked the most ...

[Continue reading “Tartine’s Basic Country Bread” →]

Now that the sourdough starter recipe is finalized, I can conquer all the sourdough bread recipes I've been dreaming about for years. The first on the list is Tartine Bakery's Basic Country Bread. Before I share that adventure (and what an adventure it was), I wanted to summarize the sourdough starter recipe in a single post and answer a very important question every beginner will eventually ask: How do ...

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The sourdough starter is ready at last! Remember how it rose yesterday? Looks like it rose almost twice as much after the last feeding. The napkin on top kept it from overflowing... Almost. A teaspoon of it has found its way, but the rest is fine.

[Continue reading “Sourdough Starter – Day 9” →]

Look at that! Very exciting. There's quite a significant rise today. The sourdough starter rose by approximately an inch and a half. If I get a similar result tomorrow, I'll bake my first sourdough bread.

[Continue reading “Sourdough Starter – Day 8” →]

Yet another uneventful day. The sourdough starter looks pretty much the same as yesterday. The starter has to ferment predictably (rising and falling after each feeding) before preparing the leaven. Needless to say, this much of rise is not enough.

[Continue reading “Sourdough Starter – Day 7” →]