Local Flours Sours: Peace Country Rye (Part Two)
If you read my weekend article about the Peace Country Rye flour blend that set the stage for my sourdough effort, you may recall how much I was anticipating baking a great-tasting rye bread from my sourdough process. By Sunday evening I had two hot loaves, fresh from the oven.…
Gear: Cast Iron Loaf Pans
The first cast iron loaf pan I bought was an experiment. I didn’t know that I’d use it much, but I’d read online that I might be able to get crispier crusts on my banana bread with a pan that had better heat retention than the aluminum ones I’d been…
Dozens of Dozens of Sourdough
I woke up at 6 am this morning to bake bread. It had been proofing overnight in my cast iron loaf pan, dusted with flour and lightly covered with a bit of plastic wrap to keep it from drying out for the twelve hour counter-top rise. It was the one…