Comments on: New Baker, Start Here

By: M B

M B — Thu, 14 Mar 2024 16:11:16 +0000

In reply to Maurizio Leo. Yes you did. Thank you!!!

By: Maurizio Leo

Maurizio Leo — Thu, 14 Mar 2024 15:01:37 +0000

In reply to DMD. I think my guide to baking at high altitude will help you!

By: Maurizio Leo

Maurizio Leo — Thu, 14 Mar 2024 15:00:49 +0000

In reply to M B. Hey there! I think I answered you this in email, but here it is again (after thinking more about it a bit, too): you can absolutely use OO in that bread! It doesn't bring a ton of "olive-y" flavor, but you will get some fruitiness and spicy notes, depending on the variety you use, but most importantly, these oils bring softness and a little richness to the dough.

By: M B

M B — Wed, 06 Mar 2024 07:58:36 +0000

I have been wanting to try baking Olive Bread again. I have done it twice. The first time was good and the second was a little disappointing. That’s why I wanted to try your Olive Bread recipe- Tartine or Sourdough..
My question is – if you use Walnut Oil in the Cranberry Walnut Bread recipe why not use the same amount of Olive Oil in the Olive Bread recipe? I have searched You Tube for Olive Bread recipes and can’t seem to find any that include Olive Oil.
What are your thoughts please.
Thank you

By: SS

SS — Tue, 05 Mar 2024 14:43:03 +0000

In reply to DMD.

Fresh milled flour behaves differently than shelf flour. It still contains a TON of active enzymes. These enzymes make the flour extra slack and weak – sounds in line with your gooey and gross description? I’d recommend reading the autolyse page on this website 🙂

By: DMD

DMD — Sat, 02 Mar 2024 17:03:36 +0000

My question has to do with not just sourdough but non-sourdough, no-knead recipes as well. What do we need to be doing differently when moving from Southern California sea level to mountain-high Colorado Springs. My friend is having a terrible time with his breads (non-SD fr now). He is sprouting and milling his own wheat. His loaves are coming out sunken, gooey and gross. They look way over-roofed from the photos he sends but I’m not sure how he should proceed. We may be heading that way ourselves so I need to know what I’lll need to do for successful loaves. Thank you!

By: Maurizio Leo

Maurizio Leo — Wed, 21 Feb 2024 08:45:44 +0000

In reply to M B. My oven doesn't have these options, but yes, by all means use them if they work for you! I'd love to have a steam function on my oven :)

By: M B

M B — Tue, 20 Feb 2024 13:00:14 +0000

I have a steam, convection, bake oven at home. Can this be used to bake sourdough bread?? The auto program buttons have a couple of spots for bread baking and even some for proofing. Have you had any experience with this?? Thank you

By: Maurizio Leo

Maurizio Leo — Thu, 15 Feb 2024 10:41:19 +0000

In reply to Mike. Yes, for sure.

By: Maurizio Leo

Maurizio Leo — Thu, 15 Feb 2024 10:40:55 +0000

In reply to Carmen Lucas. Yes absolutely!