Abigail's Oven Blog
Where Does Wild Yeast Come From?
It’s a common belief that the microbes in the air influence your sourdough starter; in fact, it’s generally thought that this is how starters begin. Mix water, flour, let the air...
Where Does Wild Yeast Come From?
It’s a common belief that the microbes in the air influence your sourdough starter; in fact, it’s generally thought that this is how starters begin. Mix water, flour, let the air...
Pull-Apart Bacon Sourdough Biscuits
I got the idea for Pull-Apart Bacon Sourdough Biscuits my Taste of Home magazine. I love it because the recipes are written by real home cooks, not chefs nor professional bakers. They...
Pull-Apart Bacon Sourdough Biscuits
I got the idea for Pull-Apart Bacon Sourdough Biscuits my Taste of Home magazine. I love it because the recipes are written by real home cooks, not chefs nor professional bakers. They...
Sourdough Brioche Rolls (part 2)
Substituting milk and eggs for the water in sourdough and adding butter, enriches this dough for softer buns with a more tender crumb. With these additional ingredients, brioche, which is considered French...
Sourdough Brioche Rolls (part 2)
Substituting milk and eggs for the water in sourdough and adding butter, enriches this dough for softer buns with a more tender crumb. With these additional ingredients, brioche, which is considered French...
The Care and Feeding of Your Sourdough Start
I maintain two starts, one made with wheat flour and one made with rye. For both, I use lower hydration which makes them stiffer than other starts that use more water. (The recommended...
The Care and Feeding of Your Sourdough Start
I maintain two starts, one made with wheat flour and one made with rye. For both, I use lower hydration which makes them stiffer than other starts that use more water. (The recommended...
Yeast, Cows, and a Horrible Discovery
I maintain two starts, one for wheat and one for rye. For both, I use lower hydration which makes them stiffer than other starts that use more water. In the...
Yeast, Cows, and a Horrible Discovery
I maintain two starts, one for wheat and one for rye. For both, I use lower hydration which makes them stiffer than other starts that use more water. In the...
Phytic Acid: The Antinutrient in Your Wheat Tha...
If you’re on a typical American diet, chances are you’re not getting the nutrients your body needs. One thing that doesn’t help is the presence of phytic acid in …...
Phytic Acid: The Antinutrient in Your Wheat Tha...
If you’re on a typical American diet, chances are you’re not getting the nutrients your body needs. One thing that doesn’t help is the presence of phytic acid in …...