Here is a teaser for the TV show Taste This TV which was taped at Sourdough Internationals.  We can't wait to see the whole show!!!!  We will keep you updated with times and dates of the shows that Sourdough International will be showing.  More behind the scenes pictures and stories to come.

Happy Thursday!!!  We have bluebird skies here today and spring is right around the corner!  Exciting news for all of us here at Sourdough International...we are taping 3 episodes of Taste This TV this weekend right here at our facilities.  We are going to be taking tons and tons of pictures.  Can't wait to post them here for all of you to see!  Hopefully we will get tidbits of the show to share with you also.  When we know when it airs we will be sure to let you know.  So my exciting adventures and misfortunes of baking are on hold for a couple of weeks while we keep you updated on the happenings around our shop.  Until next week...happy cooking!!!!

This week I have been trying to "pick" Ed's brain and see what else I can learn from him about sourdough cultures.  I wanted to know the difference between our cultures and the sourdough breads that use commercial yeast.  One of the biggest things is being able to control the taste of the sourdough.  With our cultures when you proof them you can control how sour they get.  With commercial yeast there is no way to control the sourness of your bread.  The temperature and time are what makes our cultures develop more or less sourness.  Also, what Ed tells me is that the "crumb" of the breads made with our cultures is also different than commercial yeast made bread.  These two things alone make our bread cultures the Gold Standard of Bread.  Not only that but I am learning that proofing, feeding a culture and enjoying the smell of fresh baked bread is also a huge benefit!  I love the smell of sourdough bread coming out of the oven.  Also....we have 17 different kinds of culture.  17 different tasting cultures.  That alone amazes me.  So far I have been able to start three;  the Original San Francisco, the Giza, and the Yukon.  Each one is different.  The Original San Francisco is the easiest and most user friendly.  The Giza and Yukon I started at the same time and was amazed at the differences.  The Giza took off and grew like mad.  The Yukon took a little longer and had a different taste.  I can't wait to try the rest.  Share with me what your favorite sourdough flavor is.  Can't wait to hear from you!

When I first read Ed's book I thought this is great!  Don't know how I will do this, but this is great!  I would want to start to try the proofing process and then get overwhelmed by it.  Finally, with the help of a friend, I dove in.  You know...it wasn't that scary once you got started.  You have to realize that I have no experience in baking.  I don't bake...I buy.  So to someone that doesn't bake the words like leavening and proofing were more or less a foreign language to me.  As of today, I have made several loaves of bread, started 3 different cultures, and made ever mistake that you can think of.  I am now a Sourdough International junkie!!!  I am in love with this process and the results are great too.  The smell of sourdough bread is mouthwatering.  What I am learning is that there are so many people out there that are in the same situation as I am.  They want to learn how to do this but stop.  I am hoping to help out those that know little about the process and share my personal experiences (with pictures) so that it won't be so intimidating.  Hopefully, there will be others that can help out with advice also.  Until next week, happy sourdough baking. 

The first thing that I want to do is to give you a little bit of background into Sourdough International.  Ed Wood received a San Francisco culture from his grandmother while in college at Oregon State and had never forgotten the breads that culture produced!  When he married his wife Jean he introduced her to sourdough bread.  Jean became equally enthralled and the two of them decided to investigate why sourdough breads were so different from other breads available for purchase.  Eventually life led Ed and Jean to Saudi Arabia where both of them discovered that there were many small bakeries scattered abound in desert towns producing flat breads tasting very much like sourdough.  They started collecting sough samples from tiny ancient bakeries that had never even heard of commercial yeast and brought them along when they returned to the U.S.  They soon decided to send samples to home bakers everywhere and Sourdough International was born!  They have written several books and have been in National Geographic.  Unfortunately, Ed lost Jean to an aneurism in October 2010 just before their last book was finished.  To date Sourdough International have received orders from home bakers in over 75 countries, from Australia to Russia testifying to the new widespread interest in real sourdough.  And just this past October the Documentary Department of the Korean Broadcasting System came to see the Sourdough International facilities in person.  They spent three days filming Ed's methods.  This is such a huge accomplishment!  So stay tuned to see what is next for Sourdough International.  Next week I am going to fill you in on my first sourdough proofing ever.  So bake, bake bake!!!

So here I am thinking about how to start this blog.  I just started this job and I am a beginner with Sourdough cultures.  I am so excited to learn about them, how to make them, and the big one...eating them!!!  Ed's breads are the Gold Standard of Bread!  I have loved sourdough bread my whole life, so this is a dream job!  What I want to do with this blog is to take you with me on my journey of learning all about sourdough breads and cultures.  I want to include you in my experiments, discoveries and of course mistakes.  I am hoping, in return that you will share some of your favorite sourdough memories with me on this blog.  I will give you insight into the founder of this amazing company and his passion for the sourdough bread.  There are so many things that I can't wait to share with you....oh where to start?  Hang on and I hope that you enjoy this experience with me!!!

Building a Proofing Box

Making Your Own Proofing Box

This is really fairly simple to do.  Acquire a Styrofoam cooler large enough to go over two of your largest mixing bowls.  Mine measures 20½ by 13 inches by 11½ inches deep.  Discard the top which is not used.  Install a porcelain bulb holder centered inside the cooler and attach a power cord to it.  Attach an ordinary dimmer switch into the power cord side of the power cord.  A standard 25 watt bulb is completely adequate for all your needs. 

-Ed