Is Whole Grain Wheat Flour is Best for Sourdough?
Abigail’s Oven uses locally grown, non-GMO, heirloom, non-dwarf, no pesticide, deep biologically farmed, freshly milled wheat—unbromated, and unbleached.
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Author: Darryl Alder
7 Ways to Boost Immunity
Since Abigail’s Oven exclusively bakes sourdough bread, we have found at least seven ways that...
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Sourdough Steiner Brot
This recipe for Steiner Brot (bread) is our adaption of Hans Röckenwagner’s recipe in Das Cookbook. But Röckenwagner also adds both sourdough starter and yeast to make what he calls “a slightly lighter loaf than the original Steiner.”
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7 Tips for Maintaining a Good Sourdough Start
Now that you have a sourdough starter going, here are seven tips to ensure your success: #1:...
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Science of the Autolyse
Autolyse is a French baking term that refers to flour hydration with a liquid before adding leavening and salt and is believed to improve flavor. The main reason for the autolyse is to reduce mixing time, improve flavor, and increase a dough’s extensibility so that it can stretch out without tearing.
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