Keeping a rye starter through the winter
When the kitchen drops below 18°C my rye starter slows to a crawl. Here is what finally worked: a warmer water feed, a smaller ratio and a little patience with the clock.
Chasing oven spring with a cheap Dutch oven
Twelve loaves, one notebook and a thermometer. Notes on preheating, steam and when to take the lid off.
Weeknight focaccia, no mixer
A high-hydration dough that mostly makes itself in the fridge. Olive oil, flaky salt, whatever tomatoes are left.