Tag Archives: sourdough

Man drools, bread rules.

Posted on January 14, 2025 by Burnt My Fingers

“Man drools, bread rules” is a phrase Jeffrey Hamelman would bring out in his bread baking classes at King Arthur Flour when a dough was taking longer to rise than expected. This loaf is an case in point. After carefully … Continue reading →

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Best oven temperature for baking bread?

Posted on December 26, 2024 by Burnt My Fingers

Lately we have been tinkering with our Acme Style Olive Bread recipe and wanted to see how close we were to the original. We purchased a batard of the Acme product on our recent trip to the bay area and … Continue reading →

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Recipe: Date Cardamom Bread

Posted on November 12, 2024 by Burnt My Fingers

A local bakery called Night Work Bread makes an amazing Date Cardamom bread. The flavor is right at the tipping point between sweet and savory so it’s equally good spread with butter and jam or maybe some soft brie, or … Continue reading →

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Recipe: Acme Olive Bread I

Posted on March 15, 2024 by Burnt My Fingers

Acme Olive Bread is an interesting creature. It combines the astringent bite of salt cured olives with a tender, almost fluffy crumb. We have posted several olive bread recipes and they’re all good, but a close rendition of Acme Olive … Continue reading →

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Food for Thought: Acme Bread

Posted on February 12, 2024 by Burnt My Fingers

I don’t know how long Acme Bread has had a website, but here it is and it’s quite a robust reference for home bakers who want to emulate their products. We learn, for example, that Acme’s preferred flour is from … Continue reading →

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Pizza dough with sourdough discard

Posted on February 7, 2024 by Burnt My Fingers

I have been craving a Hawaiian pizza and, since no one is going to serve me one, I knew I would have to make it myself.  I was inspired somewhat by this King Arthur recipe though my dough was closer … Continue reading →

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Recipe: King Arthur Deli Rye

Posted on November 3, 2023 by Burnt My Fingers

Most of the sourdough rye bread recipes in Jeffrey Hamelman’s Bread (affiliate link!) have yeast in them (vs relying solely on sourdough for leavening), and so do the recipes on the King Arthur website. I took Jeffrey’s rye bread class … Continue reading →

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Recipe: Extra-Tangy Sourdough Bread

Posted on March 2, 2021 by Burnt My Fingers

Extra-Tangy Sourdough is based on this recipe from King Arthur Flour; our ingredients are the same but the method is somewhat different. If you follow our bread recipes you’ll notice some similarities to our Instant Pot bread: the hydration is … Continue reading →

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Food for Thought: The Casual Sourdough Baker

Posted on February 18, 2021 by Burnt My Fingers

The King Arthur Flour website is always a good resource for recipes and baking tips, but PJ Hamel’s blog The Casual Sourdough Baker is especially welcome in these times. As she puts it, “I’ve always been a rather casual baker. … Continue reading →

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What happened to your sourdough starter in 2020?

Posted on January 1, 2021 by Burnt My Fingers

As we sweep 2020 into the trash bin of history, one of the year’s less serious losses is likely to be ignored: all the sourdough starters that folks initiated as a quarantine activity, then abandoned because they weren’t successful or … Continue reading →

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