matts-bread-log.blogspot.com
Matt's Bread Log: March 2014
http://matts-bread-log.blogspot.com/2014_03_01_archive.html
A bread log (blog) dedicated to amateur. Sunday, March 30, 2014. So if you read this bread log (blog, get it? With any regularity you will know I am a proponent of weighing all ingredients. This is in the style of commercial recipes which call for exact weights which is contrary to most home recipes which call for exact measures. The difference between the weight of flour and a measure of flower can be dramatic based on how dense (how aerated) it is. Now it may be a bit of an optical illusion based on sp...
matts-bread-log.blogspot.com
Matt's Bread Log: October 2013
http://matts-bread-log.blogspot.com/2013_10_01_archive.html
A bread log (blog) dedicated to amateur. Saturday, October 26, 2013. I've spent the last month experimenting with several variants of local sourdough yeasts that I've been able to culture. I'm running them through a series of A/B experiments to see which have the best taste and crumb properties. Since Posterous shut-down I'm also trying to find a easy way to post my photos. You can always request to follow me on twitter. Posted by Matt Tomlinson. Subscribe to: Posts (Atom). 50g White Whole Weat Flour.
matts-bread-log.blogspot.com
Matt's Bread Log: Announcement
http://matts-bread-log.blogspot.com/2015/02/announcement.html
A bread log (blog) dedicated to amateur. Sunday, February 1, 2015. You may have noticed that my updates have slowed down in the recent months. this is a natural outcome of it being incredibly hard to post to Blogger quickly on my phone since the amazing. For now I am shifting my weekly bread photo posts to. And when I have great things to say about bread recipes I will post it here. Enjoy some bread :). Posted by Matt Tomlinson. Subscribe to: Post Comments (Atom). 50g White Whole Weat Flour. West Texas i...
matts-bread-log.blogspot.com
Matt's Bread Log: Adjusting
http://matts-bread-log.blogspot.com/2014/07/adjusting_5.html
A bread log (blog) dedicated to amateur. Saturday, July 5, 2014. I'm still trying to "dial-in" the exact amount of starter to add for my standard 12-14 hour slow-rise. I'm still happy to eat the experiment each week :). Enjoy some bread,. Posted by Matt Tomlinson. Subscribe to: Post Comments (Atom). Matt's Sourdough Bread Recipe (Updated Dec 2011). 50g White Whole Weat Flour. 260g Water (not too much). Matt's Sourdough Bread Baking. Follow the sourdough starter schedule. Books and other thoughts.
matts-bread-log.blogspot.com
Matt's Bread Log: August 2014
http://matts-bread-log.blogspot.com/2014_08_01_archive.html
A bread log (blog) dedicated to amateur. Tuesday, August 19, 2014. Sometimes I use paper towels to proof the final loaves. Here is the result. Enjoy some bread :). Posted by Matt Tomlinson. Subscribe to: Posts (Atom). Matt's Sourdough Bread Recipe (Updated Dec 2011). 50g White Whole Weat Flour. 260g Water (not too much). Matt's Sourdough Bread Baking. Follow the sourdough starter schedule. Be sure to preheat your oven to 450 degrees with your dutch-oven. Books and other thoughts. You Gonna Eat All That?
matts-bread-log.blogspot.com
Matt's Bread Log: Better Bread
http://matts-bread-log.blogspot.com/2014/06/better-bread.html
A bread log (blog) dedicated to amateur. Sunday, June 15, 2014. Last weeks loaf was a bit of an eye soar, this week I'm experimenting with the techniques that Chad Robertson talks about in his book "Tartine Bread" (see last weeks post for a link). I baked two loaves, one using his recipe (on the left) and one using mine (on the right) but both using his "turn frequently" technique. Overall I'm impressed with the technique and I look forward to exploring it further. FYI - my helper :). West Texas is ablaz...
matts-bread-log.blogspot.com
Matt's Bread Log: Tartine Bakery
http://matts-bread-log.blogspot.com/2014/07/tartine-bakery.html
A bread log (blog) dedicated to amateur. Tuesday, July 22, 2014. Here is another good reference to the Tartine Bakery and Chad Robertson's recipie I've been experimenting with recently. Http:/ www.vogue.com/magazine/article/rising-star-chad-robertson-of-san-franciscos-tartine-bakery-cafe/. Enjoy your week and try baking some bread :). Posted by Matt Tomlinson. Subscribe to: Post Comments (Atom). Matt's Sourdough Bread Recipe (Updated Dec 2011). 50g White Whole Weat Flour. 260g Water (not too much). View ...
matts-bread-log.blogspot.com
Matt's Bread Log: Variables
http://matts-bread-log.blogspot.com/2014/07/variables.html
A bread log (blog) dedicated to amateur. Monday, July 14, 2014. At a family gathering this weekend I was happy to discover that a cousin-in-law of mine also likes to bake. It was great to get caught-up with him and to trade tips and techniques for the art. One of the items that I mentioned was that there are quite a few non-recipe variables in-play with bread making that you have to keep in-mind:. 4) "liveliness" of the yeast (though this one is hard to measure) or amount of yeast (easier to quantify).
matts-bread-log.blogspot.com
Matt's Bread Log: Weekly Sourdough Starter Schedule
http://matts-bread-log.blogspot.com/2008/08/weekly-sourdough-starter-schedule.html
A bread log (blog) dedicated to amateur. Saturday, July 19, 2008. Weekly Sourdough Starter Schedule. Timing is EVERYTHING with sourdough starters and bread. Here's my weekly schedule to produce some great loaves each weekend:. Wed 2100 - Take sourdough out of the refrigerator. Thur 0500 - Feed Sourdough (stir, save 1/4 cup, add 1 cup water, 1 cup AP flour, stir). Thur 1900 - Feed Sourdough (13h) (save 1/4 cup, add 1 cup water, 1 cup AP). Fri 2100 - Mix dough and Feed Sourdough (13h) - 100g used per loaf.