Dough and Mortar

I keep two pounds of starter on hand in my fridge. I prep my starter the night before I am going to use it. If the starter has been in the...

Reposted from Mark Stambler's post on LABB Meetup site: "Governor Brown signed the California Homemade Food Act this morning [...

Check in table. A couple of weekends ago, Mark Stambler and members of the Los Angeles Bread Bakers organized a renegade bake sale to be...

A little over a ton of flour after being delivered in LA to be divided among  members  of  the  LA bread Bakers. I now have 50 pounds o...

For those of you not taking notes at the workshop on the 18th, here is the mixing schedule that we used for the pizza dough: mix pre-ferment...

The issue of "desired dough temperature" just came up on the LA Bread Bakers page so I thought I'd post my interpretations of ...

Saturday night I made 100 ounces of dough for pizza with these proportions: pounds ounces 1 0.0 levain ...

Thursday was my daughter's Jr. High School graduation.  A party was held at one of the graduates homes to celebrate.  Originally the pla...