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If you make #sourdough #pizza and you don’t follow @millennium_falco , you are missing out BIGTIME on awesome recipes and technique from an industry legend.

Anthony Falco travels the world and teaches people how to make amazing pizzas and open/run pizzerias. How cool is that??

Fun fact! I met “Tony Pizza” at Pizza Expo a couple years back. He was giving a talk on sourdough and I went up after and introduced myself. He was super kind and although he was rushed to have to make it to another event at the show, he was nice enough to answer a question about flour 🤓

Fun fact number 2, he’s a fan of the waffle recipe from the ebook! #makethewaffles !

Follow @millennium_falco !
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A quadruple share today! 🥳

Today is all about #bread!

4 accounts for you to follow:
@artisanbryan
@matthewjamesduffy
@sourdoughsophia
@vanessakimbell

All 4 are great teachers and have amazing content focused on teaching you all about #sourdough!

@artisanbryan does online courses, had an award winning blog, and has a print book (New World Sourdough). He has experience working in large bakeries and teaches sound technique.

@matthewjamesduffy is an actual professor and teaches in Toronto and has great how to videos on his IG. He has worked in award winning kitchens and teaches skills applicable to both home bakers and large scale bakers.

@sourdoughsophia has great online coursework that she so generously gifted me that I have been working through and it is very well done and the accompanying ebook looks amazing! She has scaled up her cottage food home micro bakery and is opening a large bakery soon!

@vanessakimbell teaches at the @sourdoughschool and has the book The Sourdough School which I enjoyed so much that I gifted copies to a few friends. It’s just so good and is so full of fantastic information! What I love about her is that her research isn’t just about baking technique but how and why sourdough is so different (and far more nutritious) than modern bread.

Fill your feed with inspiration, not comparison.

All these folks are here to help and spread knowledge! Use them!
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A triple share today folks!

3 pizza accounts that should be in your feed…

@mozza_fella
@pizzaislovely
@unholypizzauk

All 3 are UK based and are great resources for topics like #popup , #sourdough , #vegan , #biga , and all things #pizza !

All putting out amazing content, and all worth a follow!
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Aright another day I’m on vacation means another highlight of the folks in my IG feed.

This is @sourdoughdude

His name is Asher and is a #sourdough #baker from Seattle, Washington who, in his words, “makes fire bread”. I agree!

Asher’s scoring, open crumb, and oven spring serve as an inspiration for me and could be for you to! Shoot him a follow if you’re trying get better at #baking !

Have a great week!
-Mike
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I’m out this week so I’m taking the opportunity to highlight folks I like the follow on IG.

Here’s @pizzainthesac

His name is Mike and he’s a home pizza maker out of Sacramento California.

He’s also a #sourdough guy 👌

He earned his was to becoming an @oonihq ambassador by using his oonis in creative ways and making bomb pizza. He’s a good person to ask how to do low-n-slow style pizzas on your #ooni

He’s also a member of the @pizzaiolotribe, a worldwide group of pizza makers (also worth a follow)

He’s 100% worth a follow if you’re an Ooni owner or a #sourdoughpizza maker!

Have a great week everyone!
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some #sourdough #foccacia dimpling from yesterday morning

I won’t stop telling you to #makethefocaccia even if you’ve made it 1000 times. Make it again. 😂

I’m going quiet for a few days, enjoying some time with the fam so if you don’t hear back from me that’s why. If you have a question, make sure you check the FAQs in the ebook!

Have a nice week everyone!

Bake it a great one!
🤦‍♂️uhh that’s cheesy. I need a better tag line than that.

Any ideas?

-Mike
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some windy #pizza making last night on @oonihq #koda16 but the wind is no match for this beast 💪

48 hour #sourdough crust using the Neapolitan #recipe alt from the ebook

Solid 14” pizza, and a bit thicker crust. This was a 330g dough ball.

Cooked low-n-slow

Stone temp was about 350C (660F) when launched. Cooked for about 6 minutes without a flame / low flame combo.

@pizzainthesac calls this the NeoNY, but NeaNY might be more accurate although doesn’t have the same ring 😂. A Neapolitan dough baked with NY style times and temps.

This one was topped with olive oil, shredded mozz, granulated garlic (my newest favorite topping), and pepperoncini (my oldest favorite topping 😂)

This whole rhsd thing started from a love of pizza. So if you haven’t made the pizza dough recipe yet, please do. It’s the first sourdough recipe I made and is great in your home oven (even better in an Ooni 😉)

#recipes: rosehillsourdough.com
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I just love it when a plan comes together 💪

Here is the (hopefully) second to last bake on the “high hydration” “open crumb” recipe development

Next test (last one 🤞) I’ll dial in the overnight #autolyse temp.

Reminder, I’m doing a overnight refrigerated autolyse starting with warm water to activate enzymatic activity but chilling to prevent too much.

I’m doing this to avoid kneading or mixing of any kind to develop gluten strength and instead letting nature do the work.

This one was a little warm (32C) going in to the wine fridge set to 7C so I assumed it would be overly extensible and guess what? It was overly extensible 😂 hypothesis verified 💪

Next attempt will be still at 32C going in but I’ll go in to my normal fridge which will bring the temp down quicker and avoid some of this extensive enzyme action.

I added a few folds early to even out the crumb, which worked as planned, every 30 minutes for 2 hours after mixing in the culture. I also let it come up to temp in a warm oven during this time. Then hourly coil folds. At 6 hours it’s shaped and popped in my @flourside_ proofing basket and right in the fridge for a 24 hour cold proof.

80% bread flour
20% wholemeal flour
86% water
20% sourdough
2.8% salt

I’m expecting a better oven spring out of the final #recipe. Stay tuned!

Btw, if none of this makes sense: rosehillsourdough.com can help 😂
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want to pursue a little #slowness ?

try #sourdough

I’ve got some videos that will help on my website rosehillsourdough.com

if you want to dive in deeper, I have an ebook #bakingwithrosehillsourdough

Some other great accounts to follow making great content and sharing what they love:
@maurizio
@sourdoughschool
@vanessakimbell
@fullproofbaking
@sourdoughsophia
@artisanbryan
@matthewjamesduffy
@sourdoughdude
@sourdough_mania
@brooklynsourdough
@the_sourdough_librarian
@trevorjaywilson
@bread_by_rosendahl
@breadjourney

And I know I’m missing so many more!

We’re here to help ✌️

I’ve asked a few of you this question in private and I’ll hope you’ll answer below in public. Has #baking made an impact on your life over the last 6 months? Tell me how.

Personally, I’ve been amazed to see how many of you have shown interest in the way I talk about sourdough. I’ve got many messages over the last few months thanking me for the ebook. Things like “it’s the first book on sourdough that makes sense to me” or “baking keeps me sane” or “my family thinks I can bake now, and they love it, thank you” 😂

Thank all of you for your support! I love that these recipes are working for you and I love seeing all your photos!

-Mike
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I was on @madbaker ‘s #podcast Rise Up!

The link will be in my stories!

We chatted about baking, Italy, pizza, falling in love in Vernazza, @oonihq, and how baking gives us permission to slow down, and the impact that has.

Such a fun interview. Mark is awesome!

Give it a listen!

http://riseuppod.com/rise-up-106-mike-vaona
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