It works for me! Love it very much! :-)

Floorbaked sour dough bread baked on a hot pizza stone or ceramic tile gets fluffier and has a softer crust than when I bake the same bread in a breadform. Since the stone gets very hot, I use a handmade pizza peel to slide the dough onto the stone, see below.

We have a famous sour dough bread maker in San Francisco called Tartines Bakery. These are their recipes, I took their class twenty years ago. I still use their original sour dough starter every week, and I remember how much fun it was to make this the first time.I have learned a lot about bread flour since then, and gladly share what works for me in here. 2024 update: the world champion sour dough baguette maker is the Utopie Bakery in Paris. They share their recipe. They add fresh banana and lemon to their sour dough starter when repleneshing. I adjusted my recipe to reflect theirs.

Water, flour, sourdough starter and a pinch of salt, the classic way to bake bread. We bake four french rolls of sourdough bread a week, either white sourdough bread or wheat sourdough bread.I make the dough and replace the sour dough starter Sundays. Depending on the time of year, it takes the dough a few hours or overnight to rise, I bake the bread when dough is ready on Monday morning for breakfast. Eat half a roll, freeze the rest.

The best sourdough discard pizza recipe! Recipe by @the.fresh.pursuit on TikTok.

We don’t buy yeast, we throw flour in the air over a large bowl and catch airborne natural yeast in the kitchen, honestly. I learned this from Tartine’s Bakery in San Francisco. I also replaced my front lawn with 60’x20’ rows of red winter wheat and rows of fava beans. With winter rains, we expect 60 to 90 lbs. of wheat come summer.Once you have this sour dough starter, you use a cup and add a cup every time you bake. I keep the same sour dough starter for white bread. For wheatbread, I add wheat flour and keep a second starter. I add dark rye flour to the wheat starter for dark rye bread.Overnight dough, fresh warm crusty San Francisco bread in an hour in the morning.

makes tasty toast