The all new sourdough faux-caccia

Remember faux-caccia? The easiest recipe in the world for focaccia?  A simple and delicious recipe for focaccia?  Well, it struck me, there is no reason why it cannot be a simple and delicious recipe for sourdough focaccia.  Or faux-caccia… Caution: Read More …

Can I make sourdough focaccia?

This is the single most popular question when I do a talk on sourdough – “can I make sourdough focaccia?” and the answer is of course – YES! Remember, we only learned how to cultivate yeast in the mid 1800s Read More …

The four different forms of yeast and how to use them

What is the difference between instant yeast and dry yeast?  How can I substitute for fresh yeast when I cannot get any?  How do I use a sourdough starter in a recipe that calls for yeast?  Recently I have had Read More …

Baking with Sprouted Flour

A simple approach to baking bread with sprouted flour Sprouted grain is just that:  grain that is moistened, and left to sprout.  In the process of sprouting, the new plant that emerges from the grain begins to consume itself to Read More …

Making sourdough crackers at the Masai Mara in Kenya!

Last year I had a lovely student named Tricia come to the sourdough class.  She wanted to learn sourdough because she lives for half the year on the edge of the Masai Mara and cannot  get good bread.  Nor can Read More …

Chickens, kittens and eggs in a fine cosmic balance

“Which chicken?” The characteristic I-swallowed-a-trombone-for-my-breakfast voice of Pete rumbled down the line. This was in response to the frantic “I killed a chicken and I am so sorry” message that I left earlier in the day. To be absolutely honest, Read More …