Tag Archives: sourdough

How I made sourdough bread in a hotel room, sort of

Posted on May 8, 2015 by Burnt My Fingers

Staying this week in a hotel room with a kitchenette, I decided to build on my experience with hotel room kale salad. Was it possible to come up with an edible loaf using only flour, water, store-bought yeast and salt? … Continue reading →

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How to get big(ger) holes in your baguettes

Posted on April 9, 2015 by Burnt My Fingers

[New to Burnt My Fingers? See UPDATE at the end of this post.] Big, lacy holes are a right of passage in baguette making. Big holes in baguettes mean an airy, well-made loaf with a chewy, tasty crumb. Contributing factors … Continue reading →

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Baking Hamelman’s 80% rye “Affidavit Bread”

Posted on November 20, 2014 by Burnt My Fingers

The other day I baked up a wonderful pullman loaf of 80% whole rye that’s perfect for serving with smoked salmon or some of the nice Brooklyn whitefish salad I had left over from a party last weekend. With a … Continue reading →

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Recipe: Sourdough Olive Bread

Posted on October 2, 2014 by Burnt My Fingers

I like a sourdough olive bread that has a LOT of olives in it, my favorite being the loaf at Acme Bakery in the Bay Area. Problem is that olives are expensive compared to the other ingredients. The best solution … Continue reading →

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Special Recipe: Kettle Bread

Posted on June 24, 2012 by Burnt My Fingers

Welcome to sourdough baking Tartine style. Tartine is a bakery in San Francisco that makes one batch of bread per day, at 5 pm, and sells out immediately. With your starter and these instructions you will create two magnificent loaves … Continue reading →

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