Comments on: Why Home Baking

By: Donna

Donna — Thu, 09 Feb 2023 11:48:21 +0000

Beautiful website. New to sourdough baking. Do you have a newsletter?

By: Robert Andrew

Robert Andrew — Fri, 01 Oct 2021 09:18:13 +0000

This is a great website and has lots of interesting discoverays anbout home backing and more

Very interesting and love this

Well done

Robert

By: Weekend Bakers

Weekend Bakers — Wed, 19 Jun 2019 07:19:35 +0000

In reply to Thomas Westgren. Yes, it is really important to us to buy local and preferably organic, especially with flour!

By: Thomas Westgren

Thomas Westgren — Tue, 18 Jun 2019 18:50:12 +0000

I like how you said that baking at home is really great because you can support your local flower providers. This seems like a great thing to do because you are hitting two birds with one stone. You get to bake tasty food and you can support your local shops as well.

By: Weekend Bakers

Weekend Bakers — Mon, 29 Oct 2018 18:20:27 +0000

In reply to Randy Francisco. Thanks Randy, Hope you will find some inspiration from our recipes!

By: Randy Francisco

Randy Francisco — Fri, 26 Oct 2018 17:15:50 +0000

Just discovered this site. Bravo!

By: Weekend Bakers

Weekend Bakers — Fri, 30 Mar 2018 15:12:55 +0000

In reply to Lin Baker.

Hello Lin,
We hope Stefano will be able to answer you and share his method with you. But in the meantime you can also look at our (Ed & Marieke, owners of Weekend Bakery) method which you can find here:
www.weekendbakery.com/posts…asy-steps/
Sorry you find the conversion complicated, but for bread there fortunately are very few ingredients. Let us know if we can help.
Hope it will work out for you.

By: Lin Baker

Lin Baker — Tue, 27 Mar 2018 04:40:07 +0000

Dear Stefano,
Yes, I want to make my own sour dough bread. I know that our local markets use GE flours and commercial yeasts to make their breads and it makes me ill. I eat all organic foods and that means that I must learn to make my own rye starter and eventually my own artisan bread but I have a problem. We live in Arizona where it is very hot…all the time. So, I can’t use the oven as it heats up our little house. I am confined to using a confection oven with a stone on the rack. What I would like to know if what is the best way to start my own wild yeast sponge with rye flour. What is your way of making and feeding your starter? If it is here on the web site, simply alert me to where to find it. I really love the stories you tell here and your loaves are lovely especially the walnut bread. I use US measurements so I don’t know how to convert from grams. I found the converter but it is very complicated. I am pretty simple minded when it comes to that stuff. I am a dress designer, musician, quilter, at-home-chef and a want-to-be baker. My last name is even Baker. What does that tell you. We love bread!
God bless you and hope to hear back.
Lin Baker

By: Weekend Bakers

Weekend Bakers — Sat, 07 Oct 2017 09:59:42 +0000

In reply to Antonia DuBois.

Hello Antonia,
You can find our best bread recipes here:
www.weekendbakery.com/posts…d-recipes/
The bread in the picture above is this one: www.weekendbakery.com/posts…n-naturel/

By: Antonia DuBois

Antonia DuBois — Mon, 02 Oct 2017 13:50:29 +0000

Please can you send me the recipe? thank you

By: Weekend Bakers

Weekend Bakers — Sat, 03 Dec 2016 17:43:05 +0000

In reply to omer seyfi salur. Could not agree more of course mr Salur! So wonderful to see how baking bread and sharing it connects people all over the world!

By: omer seyfi salur

omer seyfi salur — Mon, 28 Nov 2016 03:14:06 +0000

I am doing my bread almost 6 months. It is fun and my bread, has been liked with my friends. Baking bread is really pleasure.

By: Weekend Bakers

Weekend Bakers — Sat, 19 Nov 2016 09:08:43 +0000

In reply to Ömer Seyfi Salur.

Dear Mr Salur,
It gives so much satisfaction to make your own bread we still love it after many years. You know what ingredients go in it and to be able to share it with family and friends is also wonderful.

Greetings from Holland,

Ed & Marieke

By: Ömer Seyfi Salur

Ömer Seyfi Salur — Sun, 13 Nov 2016 15:08:00 +0000

I start to bake and I loved it. I am very entusiastic for it. Besides where I live there is no real bread. So I started to do it.

By: Weekend Bakers

Weekend Bakers — Mon, 18 Apr 2016 18:07:10 +0000

In reply to Bert Visser. Hello Bert, We always make sure that around 1/4 to 1/3 of the jar is still left to add new flour and water to replenish for the nest baking session. We bake quite a lot and keep a jar of around 250 grams of starter at all times, using the method that you find in our recipes. We work with a two step system. When using a preferment (like a poolish or a biga) we use about 15-20 grams of our sourdough culture for a sourdough loaf like our whole wheat levain and pain naturel. With this small amount of sourdough you create a fully active sourdough preferment overnight which you then use to build the final dough. This way you can keep a small starter and still have the full sourdough flavor. Big advantage for home and hobby bakers is you are wasting far less precious flour when refreshing your culture than you would maintaining a big one.

By: Bert Visser

Bert Visser — Fri, 15 Apr 2016 10:29:10 +0000

When you make a sourdough starter how much of it do you leave over to make another batch of starter( after you have used some to make a bread)

By: Weekend Bakers

Weekend Bakers — Wed, 10 Feb 2016 16:37:37 +0000

In reply to caroline allan. Thank for your friendly comment Caroline and happy baking! Marieke

By: caroline allan

caroline allan — Sat, 06 Feb 2016 18:06:04 +0000

I was looking for a chart to convert grams into cups,etc. found your site and loved looking around. Thank you for the pleasure, Carol

By: Weekend Bakers

Weekend Bakers — Thu, 22 Oct 2015 13:14:30 +0000

In reply to zawlatthan.

Check out our recipe and video on how to make perfect croissants:
www.weekendbakery.com/posts…nt-recipe/

By: zawlatthan

zawlatthan — Mon, 12 Oct 2015 02:59:54 +0000

I would like to know croisant