Art and Science involved in making a recipe a sourdough version

episode

Baking with House of Bread not yet transcribed

▲ 0

Transcript

This episode hasn't been transcribed yet Upvotes decide what gets transcribed next — 0 so far. Sign in to upvote

More from Baking with House of Bread

Baking pastries with the right kind of 100% whole wheat flour. My favorite cookie recipe-oatmeal raisin. 12 min · 19 Jun 2026

All episodes from Baking with House of Bread →

Report any issue

Source

Recorded13 Jan 2026

Publisheranchor.fm ↗

Handlerec:15295249

Show notes

Creating a Sourdough Multi Grain Focaccia version from a standard focaccia recipe. The science behind adding in sourdough starter and what ingredients to adjust by the art of baking by feel, taste and texture. Sheila describes the journey of the first valent attempt that resulted in a solid delicious product but not perfect. More to come on the journey to a solid home-based recipe. Meanwhile-enjoy the art and science in Happy Baking! For more information about Houseof Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book,please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about thefranchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.

Ask this episode

“What did the council decide on item 42?” — answered with the speaker and the moment.