Captured on the Wild Side

July 16, 2016

in Breads and Pastries, Cook What You Like


Sourdough BaguettesWild yeast is holding me hostage.  It’s making me bake the most intriguing  (and good tasting) breads I could ever imagine, and I don’t want to stop.

Red Quinoa Sourdough, wild yeast, levain, natural yeast. The beasties are known by many names.


Wild yeast grow a lot.  They want to be fed often.  They can get out of control fast.  Yet, they make you wait.  Anticipation of a pending bake has taken over nights of sweet somber.


Their rogue ways require patience.  They’ll teach you to understand them.

Hurricane BouleYou’ll smile when they perform.

Bacon Onion Cranberry SourdoughThe wild yeast bread chase:  undeniable tang and flavors from long fermentations.  Shattering crust.  Moist open crumb.

Intrigued?jalapeno cheese sourdoughJust a little more time and another hundred loaves to polish techniques and we’ll journey together.

The wild beasties will capture you.

Stay tuned.


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{ 1 comment… read it below or add one }

s July 16, 2016 at 11:11 PM

Gorgeous! I think I just drooled.


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