Chad Robertson’s Rugbrøt

Chad Robertson's Rugbrøt

As you can probably tell from my name(it’s Jorgen in case you’re wondering) I have Scandinavian roots in my family. My great grandparents were immigrants from Norway and while I don’t speak Norwegian nor have I ever been there, I’ve always felt a connection to Norway and the Scandinavian countries in general(I almost always root for the Norwegians when the Olympics come around, which for some reason is much more successful in the winter.). So when I was pointed, by breadsong at the fresh loaf, to this article and formula, written by Chad Robertson, I got excited and knew I had to give it a try. Continue reading

San Francisco Sourdough

San Francisco SourdoughGrowing up in the San Francisco bay area I’ve always had plenty of access to something this region is quite famous for: tangy sourdough bread. This might explain the fact that, despite being a professional bread baker who works in San Francisco, I almost never make the stuff. I prefer to make a more mild sourdough that is only slightly sour and not as in your face as the kind SF is famous for. I mean, why would I go out of the way to make something that I could go down the street and buy in just about any grocery store? Well normally I wouldn’t but this week I got the urge to try my hand at tanginess and to try to make a bread that encapsulates everything that a SF sourdough is and should be. Continue reading

Sourdough Pan de Mie

Pan de MieOne of my very favorite snacks is a good old fashion peanut butter and jelly sandwich. I can’t get enough of these things. Usually I use a whole grain sandwich bread, like a sprouted wheat loaf, as the base because I prefer a more hearty bread and the health benefits whole grain provides. But every now and then I get the urge to make a totally classic peanut butter and jelly, white bread and all. This was the inspiration behind my latest bake: Sourdough Pan de Mie. Continue reading

Sprouted Vollkornbrot With Seeds

Sprouted Vollkornbrot

As much as I love making and eating light, open crumbed french breads I have always had a soft spot for a nice dense rye. There is something about holding a brick of pure whole grain goodness in your hands that is, in many ways, more satisfying than a delicately scored baguette. For one thing a baguette starts to stale in a matter of hours while vollkornbrot can stay good for weeks. Then there is the level of nourishment. There is really no comparison between the two. Vollkornbrot is packed with all sorts of nutritious grains and seeds while a baguette contains nothing but highly refined white flour. This week I decided to push vollkornbrot’s nutrition and flavor even further by adding sprouted rye to the mix. The results were more than I could have hoped for. Continue reading

A Good Bake

Sometimes everything comes together just right and amazing things happen. Quite pleased with these.
Good Levain