I made this short video to show my neighbor how I bake sourdough bread. Because the entire process can take as much as 48 hours, or even longer, it’s not practical to show each step in person. So I decided to give an overview in this condensed way. My neighbor told me the video was “super helpful”! I’m hoping other folks might also find it useful.
The dough was half unbleached white flour, half freshly milled whole wheat flour, and all organic. I also bake and buy bread made entirely of whole wheat flour, because it’s more nutritious and more flavorful than bread made entirely of white flour. But I have a weakness for the more custard-like texture that white flour gives in sourdough bread, which is why I sometimes like this 50-50 compromise.
Andrew Calabrese is one of the founding members of the Colorado Grain Chain. His passion for heritage grains, education and baking takes him all over the world. We are lucky he lives here in Boulder County.
Other works from Andrew: https://www.flatironsfoodfilmfest.org/grain-changers/
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