I recently started experimenting by using Amy Scherber’s (Amy’s Bread) method of making a sourdough levain (Preferment). Friday night (Feb. 24th) I fed both of my starters. I maintain both a Rye Starter and a White Starter. The white was spun off from the original rye. I made two levains, one rye and one white,…

I had a sourdough in the fridge for a couple of days. Pulled out to make pizza for breakfast one day last week. Topped with Sausage, Mushroom and Olives.

I’ve been using Amy Scherber’s directions for my sourdough starter for years now. But I have never actually made one of her bread recipes. Decided I would bake a version of her Country Sourdough. So I fed my white starter again yesterday and used some of the discard in her Levain. According to the instructions,…

Thursday morning I fed both my starters and made two more Levains. One from the rye starter and one from the white. Left them covered on the counter (The little balls of dough came up to just under the 200ml mark), and when I got home from work they had more than doubled. Started two…

Baguettes, Boule and two loaves of Oatmeal Bread Started a batch of Rye bread Monday and baked it first thing yesterday morning. It had been in the fridge for a cold proofing overnight. Sliced for breakfast. Montreal Smoked Meat sandwich on Rye. Started two batches of baguette dough with some sourdough discard as well as…

Oatmeal Bread with Cooked Oatmeal Source: James Beard – Beard on Bread There are two or three favorite recipes for oatmeal bread in thiscountry. I first encountered this one in Nevada, in a restaurant thatwas made famous by Lucius Beebe, and it was so good that I extracted therecipe from the owner and have been…