Los Angeles Bread Bakers Blog

...k Stambler, California has a cottage food law and Paul is also posting videos of a presentation that took place this weekend on how to get a cottage food permit in Los Angeles. And if you’re in Southern California and interested in learning about bread baking and meeting other bread bakers feel free to join our meetup: http://www.meetup.com/Los-Angeles-Bread-Bakers/. LABB is for everyone–amateurs, pros and people who have never baked bread in thei...

Read…

Sourdough Rye Bread Class at the Ecology Center in San Juan Capistrano

..., you’ll take home a loaf to bake in your oven. You can’t buy this kind of bread so you better learn how to bake it yourself! By baking bread at home, you’re in charge of what goes into every loaf and can choose to incorporate local and organic ingredients. Other benefits of baking at home include using less energy (used in harvesting, processing, and shipping store-bought bread), using less plastic packaging, and spending less money. Become a bak...

Read…

Three Things I’ve Learned About Baking Bread With Whole Grain

...Keep it wet. Whole grain flour soaks up much more water than white flour. Bread recipes are a ratio between flour and water. In bread baking parlance this is called a hydration ratio (to get the hydration ratio you divide the water by the flour–the quirk of baker’s math is that the flour is always 100% ). Old school bread recipes, most of which require a lot of kneading, have hydration ratios in the 65% range. Popular no-knead white bread recipes...

Read…

Get Baking and Share the Loaves

...st & Toll, answering questions and sharing his knowledge. Baker’s love for bread making is infectious. Catch that infection and you’ll go down a very deep and geeky vortex of hydration ratios and cold proofing sessions. At a panel discussion on Monday, moderated by KCRW’s Evan Kleiman, Baker announced that he’s working on an Einkorn baguette, the bread geek equivalent of proposing a new route up K2 sans oxygen. At both events he dropped a lot of a...

Read…

Timing Sourdough Feeding

...hod, I think one factor is important if you want to get a decent sourdough bread: the amount of time between feeding your starter and making your dough. I keep a small amount of starter on hand since I bake, at most, twice a week under normal circumstances (Under quarantine I’m baking a lot more but the reasons for that would be the subject of another blog post). Just before I go to bed, the night before I’m going to make bread, I take a tablespoo...

Read…