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I'm really going to get a reputation on here for this sourdough thing. I swear it hasn't been as all consuming as it seems. But my undergrad mentor gave me some of her sourdough starter when I wanted to get into it (which was so nice) and then I made sourdough focaccia for a year or so because I didn't have time and energy to learn the real thing.
So now, post-grad, I'm sending her photos of the loaf she helped create, and she excitedly was like that looks beautiful, mine haven't been going so well, send your recipe.
But I got the recipe from my cousin after also giving her some starter, so the whole thing has created this fun little chain of interactions. So I asked my cousin to send the recipe but started writing up what I remembered doing anyways as well. And then I got the idea to format it like the protocols my mentor and I had used and I'm going to send it to her like that (probably also with the link because I have made one loaf really).
tldr: My research mentor gave me sourdough starter a year ago and now I'm giving her a formatted protocol of a sourdough recipe because I'm a nerd and I like it.
Feb 18, 2025
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great now i gotta be responsible for this goop
(this feels like a very retro throwback 2020 thing to do BUT i was in covid isolation for about ten days and so i've been following theperfectloaf.com's guide to making a starter from scratch. have i actually baked a loaf yet? no. but i do have a science project)
Jan 25, 2024
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I think this may be a suitable place to insert my focaccia recipe, seeing as I do get asked about it often*. Sourdough focaccia is so easy and great. I do 20% active levain, 75-80% hydration, 2% salt, which amounts to 200g levain, 750g water, 20g salt and 1000 g flour. I literally use AP flour, nothing fancy, but consider this my announcement that I would happily accept some cool fancy fricked up local flour if anyone wants to provide that to me. Anyway I stretch that stuff, I dimple it up, and boom, gorge focach. Disclaimer: one would be wise to wash ones hands when oscillating between oil painting and hand-kneading bread, but following my own advice is not my strong suit. *well, I offer it up verbally at the slightest mention of any carbohydrate, but let’s just say everyone’s always asking me, so this can feel as though I’m giving back to the bread community.
Jun 16, 2022
i’m back on my fermentation shit.with my starter i’ve made about 6 whole wheat loaves, crumpets, and now focaccia. I also fermented a ton of chiles for a special hot sauce i made for my dad for xmas. I didn’t have any temp control in my kitchen i think at any single place i lived in new york, so now these things are easier again in california.
Photo of sourdough focaccia: half tomato pie, half castlevetrano, sesame, garlic. Shoutout for working endlessly to give us photography on this application tyler
Jan 5, 2024
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