Always Make a Backup!

I have been dealing with computers since before the first IBM PC was introduced and one thing I cannot stress enough is, ALWAYS KEEP A BACKUP! Someday that hard drive is going to quit working and today we have access to the Cloud via Google Drive, DropBox and others. But when it comes to Sourdough we have to rely on simpler methods to make a back up.

Let's face it, things happen. Right? 

What are some of those things? Bugs, heat, feeding and so much more can affect our starters which is why I always keep a small jar of starter in the fridge. It does not take much to reactivate a starter that's been stored in the fridge and my experience tells me a starter will last almost forever in the fridge.

Here is how you do it.  When you feed your starter and you normally dump it down the drain instead pour it into a small clean canning jar and tightly close it up. Use a canning jar with appropriate lid. Fluid will separate but don't worry about the fluid. 

To activate a starter from the fridge, scoop out a heaping tablespoon of cold starter and place it in a quart canning jar. Add 1 cup flour and (room temp) 3/4 cup spring water. Stir it up. Let it sit overnight and dump out half. Feed it another cup of flour and 3/4 cup water. Let it sit again. It does not hurt to feed it every twelve hours when reactivating your starter. Most starters will be very active in less than 36 hours.

Are you old enough to remember yeast cakes? A small package of yeast stored in a foil wrapping? When starter has been stored in the fridge for a while it has that consistency. Shows my age I guess.

All my starters (except two) use normal unbleached white flour. I do not use bread flour because I find my breads do better without the added wheat gluten. The exception to this rule is Chef Don's Megaheart Starter. He created his starter from grapes grown in the California foothills of Auburn, California and he used bread flour. I have tried to wean his starter off of bread flour to no avail. The other starter does is based on an Organic Dark Rye flour (Tara's). 

So remember! Keep a back up in the fridge, no matter what. I use these flat canning jars because I can stack them three to four high on the shelf in the fridge.

How To Order My Sourdough Starters

How Long Does It Take to Get My Order? and Biscuits!

For those of you in Canada, in case you are wondering how long it takes to get your order, here is a note I received yesterday from Barb in Lethbridge Alberta  Canada. Her order was shipped on the 29th of December and she received it on 1/12/2015. Her order was for all ten of my starters. In all it took 14 days. 

From Barb on 12/27/2014
"I’ve been looking for a sourdough seller for years! I didn’t realize you could ship it across the border. I was so happy to find you!..."

From Barb on 1/12/2014

Hi, Bill!

Your package arrived today! I’ve never been so excited to receive a powdered substance in the mail before! Your packaging so well done! Also, I realize now every sentence but this one ended with an exclamation point and I’m usually a lot more reserved with my punctuation. This is going to give me so much enjoyment. Thanks so much!

Barb

Lethbridge Alberta

How to Order one of my sourdough starters.

Biscuits
If you like biscuits and sourdough you will love my Sourdough Biscuits. Pre-Heat to 375F/190C

Ingredients
2 Cups fully active Sourdough Starter
1-2 Cups Flour
1 Tablespoon granulated sugar
1 teaspoon Baking Soda

You need an active and bubbly starter. Any of my sourdough starters will do. In a large bowl combine all ingredients. Stir until you have a soft dough formed. The amount of flour used depends on the consistency of the sourdough starter.

Knead the dough briefly on a floured surface. Fprm it into a square about ½ inch thick and cut with a biscuit cutter. Place the biscuits on a greased cookie sheet. Cover and let rise in a warm place for an hour.

Baking Your Biscuits: Place in your pre-heated oven and bake 20 to 25 minutes until golden brown. Remove from the oven. Brush the tops with melted butter if desired. Serve away!

Sourdough Biscuits

Sourdough Chocolate Cake Divine

There is more to sourdough than bread and this Chocolate cake recipe is a prime example of what you can do with sourdough. The beauty of it is it does not taste really like sourdough thanks to the cocoa but the sourdough does enhance the flavor and this is a very moist cake as well. If you like chocolate cake you will love this recipe. Try it, you will not be sorry. See the order link below on the right side column to order one of my sourdough starters.

The Cake 1 Cup Wasatch Willy's Sourdough Starter (Fed and bubbly) 1 Cup Milk 2 Cups Unbleached All-Purpose Flour 1-1/2 Cups Granulated Sugar 1 Cup Vegetable Oil 2 teaspoons real Vanilla extract 1 teaspoon salt 1-1/2 teaspoons Baking Soda 1/2 Cup Hershey's Special Dark Cocoa 1/4 Cup Hershey's Cocoa 2 Large Eggs, farm fresh The Frosting 6 Cups Powdered Sugar 3/4 Cup Butter, Softened 1/2 Cup Buttermilk 1/3 Cup Stephen's Cherry Chocolate Powder 1/3 Cup Hershey's Special Dark Cocoa 1 Tablespoon Hot Water Drizzle for the Sizzle 1/3 Cup Dark or Semi-sweet Chocolate Chips 1 Tablespoon Milk 1 Tablespoon Corn Syrup Preheat your oven to 350F. The Fresh Egg Provider

The Cake In your mixer bowl, combine the Wasatch Willy live and active starter, milk and flour. Mix until just combined. Cover and rest for 2-3 hours. Don’t worry if it is not bubbling but it should have doubled in size.  In another bowl beat together the sugar, vegetable oil, vanilla, salt, baking soda and cocoa. Add the eggs one at a time and beat well after adding each one. In the picture lower left I show three eggs. This is because they are medium-sized and from one of my Leghorn hens. They are among her first eggs ever layed. Gently fold the two bowls into one until the combined mixture is smooth and immediately pour into two greased and floured 9” pans. Tap out the bubbles quickly and place the pans immediately in the oven. Bake in a pre-heated oven at 350°F for 30-40 minutes, or until the cake tests done. My oven took exactly 30 minutes. I set it to 25 and tested. Toothpick method: poke the center of the cake and if it comes out clean it is done.  After removing from the oven, remove from the pans and allow the cake to completely cool on a rack before frosting.   FROSTING: Sift the powdered sugar in a large mixing bowl. Hershey’s Special Dark Cocoa powder, Stephens Gourmet Hot Cocoa Cherry Chocolate powder, add the butter and buttermilk. Mix well. Add hot water a few drops at time until frosting is of the consistency you prefer. Frost the cake when cool. You can try other frostings as well, whichever you prefer the most, the possibilities are endless. Drizzle: Combine the Drizzle ingredients in a large coffee mug. Microwave until the chips soften and then stir until smooth. Drizzle or drip over the icing for a creative effect! I find that it is helpful to squirt the drizzle onto the cake otherwise you get blobs. Hint: If you use the Cherry Cocoa from Stephen's as I did, prepare the cocoa in a bowl by itself and add 1 Tablespoon boiling water and stir. I find not doing that leaves the frosting a little grainy. Top with a cherry and enjoy! If only I had thought of that the other day at the store.... To Order My Starters: Go to my ORDER page and you can see a description of all my starters. You can also get there by clicking here. Contact info is also listed on the order page as well. Special Thanks: I want to thank my daughter, Jennifer, for all her help. Without it this recipe and blogpost would not be possible. Other Thoughts: My grand daughter, who normally does not like sourdough, likes this recipe and was blown away after sampling it because I sort of forgot to mention the sourdough part when she was sampling it. 8/5/2014 My daughter made this for my birthday and used the Cream Cheese Frosting from the Carrot Cake recipe. It was pretty darn good. So much for weight loss and all. Well, birthdays only come once a year! Right?

How to Order My Wasatch Willy Sourdough Starter

Orders are not live yet. I'm having PayPal order button issues. 

Cost is $10 for my Wasatch Willy Sourdough Starter with instructions and recipes. Please use the buttons below to order. Thank you.

In the meantime you can send $10 per order via PayPal to Bill Karoly / email is billkaroly AT gmailDOTcom

Be sure and email me with your address info.

Thanks

Wasatch Willy's
The Original Great Salt Lake Sourdough Starter

Simply the best sourdough starter I have
ever used. Made it myself from local wild yeasts.
Absolutely delicious. Just sour enough. Tastes very
similar to a good San Francisco Sourdough but it comes
from the Great Salt Lake region of Utah. It is a good and
lively natural Sourdough Yeast.

UPDATE: Wasatch Willy's Great Salt Lake Sourdough Starter

There is nothing quite like sourdough bread and I would like to introduce you to my latest sourdough starter, Wasatch Willy's Sourdough Starter. The flavor is somewhere between Valentina's and Alaska Sam's.

Update 7/22/2014 - When activating Wasatch Willy's Sourdough starter it smells exactly like Babo's San Francisco Starter. I have not tested Willy's under a microscope but the flavor is nearly identical. I can't call it a San Francisco Sourdough Starter because it's not from San Francisco such as Babo's or Valentina's. It was created from grapes grown in Syracuse, Utah which is on the shore of the Great Salt Lake.

Wasatch Willy's Sourdough Bread

1 Cup Wasatch Willy's Starter
3 Cups Room Temp Bottled Water
2 Teaspoons Salt
6-8 Cups Bread Flour

Mix the starter and water together for a minute, add the salt and then start adding the flour until the dough comes clean from the side of the mixing bowl. Let the mixer run for 5 minutes.

Place the dough into a large greased bowl and place in a cool spot for 12-24 hours. 

Lightly spray a baking sheet with oil and sprinkle with corn meal.

Form the dough into balls pulling from the sides and pinching at the bottom until the sides of the ball start to tear apart and place onto the baking sheet. Makes two medium or 4 small bowls. Let rise two hours.

Place your oven racks on the bottom two settings. Place a cast iron frying pan on the bottom rack. Pre-heat the oven to 450 F (230 C).  Boil 2 cups water and pour into the frying pan just before placing the bread in the oven. Place the bread in the oven and set your timer for 55 minutes. Lower the oven temperature to 400 F (205 C). Check the bread at the 45 minute mark. It should be just starting to turn brown. 

Remove the bread from the oven and place on a cooling rack and wait at least 15 minutes before serving. The bread is still cooking internally.

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -  My Sourdough Starters

In early 2013 I started selling a San Francisco Sourdough Starter, Valentina's, which I obtained while in the US Army stationed at the Presidio of San Francisco in 1978. Since then I have extended my starters to an old family starter from San Francisco which I have named after my Grandmother whom I affectionately called, Babo. I also created a non-sourdough starter (Tara) for use in normal bread recipes and it works fantastically. I have two Alaskan Starters as well, Alaska Sam's and Best Damn Alaskan Sourdough Starter, both of which are good and sour. 

A friend gave me an old Mormon Pioneer Sourdough Starter which came across the plains in the 1800's which I call, Parley's. 

My favorite starter is named after me, Wasatch Willy. It's made from locally obtained wild yeasts and is a real crowd pleaser. Everyone who has tried it really likes it.

All orders include:

• Two packets of dried starter. The one you order and one other at my discretion. Usually Alaska Sams or the other Alaskan starter. Limit one free starter per customer and does not include the Super 7 bundles.
• Activation Instructions with recipes
• Jar Label

New Packaging Front Label

New Packaging Reverse w/Instructions

Shipping Rates

All Prices include shipping. The US Post Office recently raised rates and so I have had to modify my prices slightly. I ship First Class mail. Orders are shipped in a #10 envelope. 

Where Do I ship to:

I will ship to anywhere in the United States or Canada. 

Questions: Call us at 801-784-8090 Monday - Friday 10am to 4pm Mountain Time.

To Order:

So as to simplify the updating process of my blog entries I have created a single ORDER page you can go to by clicking here. As the blog slowly grows in size (a few posts each month) it becomes an arduous labor updating each and every one of them so hopefully this will make the pages easier to peruse and more enjoyable. Thank you.

I've Been Feeling A Little Guilty of Late

It's been over a month since my last batch of sourdough bread and quite honestly I have been feeling a little guilty about it. I've been sidelined since falling on some black ice in February and hitting my head pretty hard which is the main reason for my tardiness. It is difficult for me to spend a lot of time at the computer working on my blog too which is frustrating in itself. Thank goodness I have this blog because it is one of the few things that helps me keep my sanity.

Well, today I started a batch of bread using the Best Damn Alaskan Sourdough Starter. It came out of the mixer a little after twelve noon and since I now take a lot of naps I will be baking bread most likely around midnight tight. During the winter I like to let the dough sit for up to 24 hours but since it summer, the basement is about five to ten degrees warmer than normal and the dough will turn to liquid mush if I wait that long. What I really need is a second fridge where I could let it sit. 

My basic bread recipe is one batch of starter, 3 cups water, some salt to taste (varies per persons needs) in this case I use a tablespoon and 9 cups white flour. I used my Bosch Universal Mixer to mix it all together and let it run with the dough hook for about ten minutes.

If you do not have an electric stand mixer I highly recommend a Danish Dough Hand Whisk. Check it out. If you are really strong and industrial you can do it all by hand by starting out in a large bowl until the dough is stiff and then turn it out onto your counter top until you have worked in all nine cups of flour. We used to make our homemade whole wheat bread this when we were younger.

I then place the dough (stiff and not gooey or sticking to the bowl or the center post) into a large bowl I have greased and I take it to the basement to sit for 12-16 hours. I then bring back upstairs, preheating the oven with my Travertine tiles and cast iron pan to 475F for about an hour. Meanwhile I form my loaves and place them on an upside down baking sheet that has been covered in cornmeal. I use my homemade lame to score the loaves as well. I ten cover them with a damp cloth and let rise for a couple hours or until I think they are at their peak. Then I boil some water and place it in the cast iron frying pan that is on my bottom rack then I place the bread in the oven and set the timer for 15 minutes. When the times goes off I reduce the temp to 400F and reset the timer to 30 minutes. When it goes off I may or may not decide to let the bread stay in the oven for a little while longer. I have backed my bread for 60 to 75 minutes to no ill effect other than a darker red crust.

One tool I used to use quite a bit was one of these Digital Meat Thermometers to check the internal temperature of my bread. If you are concerned about whether or not your bread is cooked enough or not then get one. Besides, it has many other handy uses too. 

We haven't been sitting still with the starter though because I have made several batches of pancakes. I hate to wash unused starter down the drain.

Sourdough has several uses and if you ask me it tastes even better when it's a day old and a little tougher. I love the crunchy crisp crust you get when the bread comes fresh from the oven. This is something you only get with steam and is why it is so important to have a pan in the oven when you preheat it.

One thing I have never made from sourdough are biscuits and this is something I intend to work on. 

So if you are wondering what you can do with sourdough here is a short list: Sourdough Pancakes, Sourdough Cinnamon Rolls, Sourdough Hamburger Buns, Sourdough Bread Bowls and a whole lot more. I have done all of these and others in my blog.

My latest results.

Feeding My Starters

Just a brief note about feeding my starters. I used to feed them one for one. That is one cup flour to one cup water. I now feed them one cup flour to about 3/4 cup water at room temperature. Some folks weigh them one for one and that's fine too but for my method works just as well and takes less time. I use a large peanut butter jar because I like it better than a wide mouth Mason Jar. Large Peanut Butter jars are easier to dump the flour into without making a huge mess.

When I dump a batch of starter into my mixer I usually leave enough at the bottom of the jar that fills the slanted portion. It's about half a cup of starter not counting the starter stuck to the sides of the jar. I dump in the flour and the water and stir with a chopstick using the blunt end and scrape all around the jar from top to bottom and then loosely place the lid on the jar and no, the sourdough does not smell or taste like peanut butter. Be sure and clean it with hot soapy water. It is always good to have several of these on hand. That little blue line is where the starter is when fed before it rises nearly to the top of the jar.

Here are some images of the bread I have made.

I love the color and the structure sourdough provides.

Thanksgiving Dinner Rolls

A Whole Wheat Loaf made with Best Damn Alaskan. It was Extremely sour. 

Bread Bowls made with Wasatch Willy's Sourdough Starter

Wasatch Willy's Bread Bowls Baked on Travertine Tiles

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So as to simplify the updating process of my blog entries I have created a single ORDER page you can go to by clicking here. As the blog slowly grows in size (a few posts each month) it becomes an arduous labor updating each and every one of them so hopefully this will make the pages easier to peruse and more enjoyable. Thank you.

All Hail The Mighty Kale! Sourdough Style!

There is a link at the bottom of the page for more info regarding my seven different starters and how to order them. I offer a Super 7 bundle pack at a nice discount and also a single order starter pack that includes any two starters of your choosing. You can also click here for more info as well. 

These are easy to make pancakes and they are healthy and good for you too. 

Sometimes when I feed my starter of the moment I dump it down the drain and other times I make pancakes. This morning I thought I would add a banana and then after adding it I and placing it in my nice high speed blender my thoughts wandered to the kale in the garden.

The Kale survived the winter which totally surprised me. So I ventured out in my bare feet and plucked some green and went back to the kitchen where I dropped the greens into the blender until a minute or so later I had a green batter. I also added one large egg. 

Here are the approximate ingredients:

• Wasatch Willy Sourdough Starter, about 2 cups
• 1 Large Egg
• 3 Tablespoons Fat free Sour Cream
• 1 Banana
• Kale, 1 Cup, give or take
• ½ teaspoon Salt (optional)
• 2 Tablespoons Sugar or Honey
• ½ teaspoon Baking Soda
• 2 Tablespoons EVOO (Extra Virgin Olive Oil)

I will admit in the above ingredients I omitted the oil because I simply forgot and it still turned out ok. I was going to add strawberries too but some rascal ate them. 

Cook on a hot cast iron griddle because it is not ok to cook sourdough on a non-stick surface. That would be so crass. It would be like wearing a tuxedo to a rodeo. 

Pictures are at the bottom of the page.

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My Sourdough Starters

In early 2013 I started selling a San Francisco Sourdough Starter, Valentina's, which I obtained while stationed at the Presidio of San Francisco in 1978. Since then I have extended my starters to an old family starter from San Francisco which I have named after my Grandmother whom I affectionately called, Babo. I also created a non-sourdough starter (Tara) for use in normal bread recipes and it works fantastically. I have two Alaskan Starters as well, Alaska Sam's and Best Damn Alaskan Sourdough Starter, both of which are good and sour. 

A friend gave me an old Mormon Pioneer Sourdough Starter which came across the plains in the 1800's which I call, Parley's. 

My favorite starter is named after me, Wasatch Willy. It's made from locally obtained wild yeasts and is a real crowd pleaser. Everyone who has tried it really likes it.

All orders include:

• A packet(s) of dried starter
• Activation Instructions
• Jar Label

Shipping Rates
All Prices include shipping. The US Post Office recently raised rates and so I have had to modify my prices slightly. I ship First Class mail. Single orders are shipped in a #10 envelope. Super 7 Bundles are shipped in a package.

Where Do I ship to:
I ship to anywhere in the United States, Canada, Australia, UK and Europe. If I have a problem shipping to your country I will let you know and refund your order in full if there is a problem. If you live in a country where mail delivery is not reliable please order at your own risk.

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To Order:

So as to simplify the updating process of my blog entries I have created a single ORDER page you can go to by clicking here. As the blog slowly grows in size (a few posts each month) it becomes an arduous labor updating each and every one of them so hopefully this will make the pages easier to peruse and more enjoyable. Thank you. 

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Kale Banana Sourdough Pancake Images

The Unlucky Dole Banana

The Easy to Make Sourdough Pancake Batter

Kale Growing In My Garden

Sourdough Pancake On A Cast Iron Griddle

The Best Tasting Ever Sourdough Pancake On A Cast Iron Griddle

A Delicious and Simple White Bread Recipe

We cannot always eat sourdough bread, there are occasions when we need a break from sourdough and this recipe is a great choice.

The Masterful Ingredients

In a bowl combine and set aside:
3 and 1/3 Cups Warm Water
3 Tablespoons Yeast **
a little sugar

In the mixer bowl combine:
9 Cups Bread Flour
1 Tablespoon Salt
9 Tablespoons Sugar
3/4 Cup Powdered Milk
3/4 Cup Dry Instant Potatoes
3 Tablespoons Vital Wheat Gluten
3 Tablespoons Powdered Lecithin

In the microwave melt:
12 Tablespoons Unsalted Butter*

Slowly add the yeast mixture to the flour mixture and add the melted butter. Adjust the dough with either a little more water or flour to get the right consistency.

Run the mixer on medium speed with the dough hook for 15 minutes.

Prepare four bread pans. Pre-heat the oven to 350 degrees F.

When the dough is ready, divide into four loaves and place on top of the stove and cover with a damp cloth. Place the bread in the oven when the side of the loaves are equal to the sides of the pans. Bake for 25-35 minutes.

Wait 20 to 30 minutes to cool down before slicing. Enjoy!

* You may chose to use salted butter.
** Instead of yeast you might try substituting Tara Natural Yeast but keep in mind that rise times will be 4-6 hours. Click on the Sourdough Bread link above.

Activating Wasatch Willy Sourdough Starter - Easy and Simple

(Scroll to the bottom to order your own Wasatch Willy Sourdough Starter.)

Sourdough Starter is not like your fast acting yeast you purchase at a grocery store which is why I like it so much. It's an all natural product from nature which has been untouched by science. 

The other day I made two batches of bread. One was sourdough using Wasatch Willy and the other was wheat bread made from fast acting yeast. Time from mixing the dough to the oven:

Sourdough Bread - about 15 hours

Fast Acting Yeast Bread - about 4 hours

I send out my starters in small sealed packets which contain a teaspoon of dried sourdough starter. The natural yeasties in the starter shut down and protect themselves as they are exposed to the air and they begin to dry out. When they are re-introduced to water and flour they begin to slowly spring back to life.

It is not unusual for dried sourdough starter to take 3 or more days to fully re-activate.

A customer in Canada recently contacted me because his Wasatch Willy was not activating. It was bubbly and had the smell but was not rising. He used filtered water instead of bottled as I suggest in my instructions. 

Below are pictures of my recent activation from dried granules. Today is Day Three.

Step One:

Place 1/2 cup "Bottled" water that is at room temperature into a quart jar. I used a 40 ounce peanut butter jar. 

Pour the starter granules into the water, stir a little and let them sit for 15 minutes.

Pour 1/2 cup unbleached white flour into the jar and stir again. Cover loosely and let sit for 12 hours. Leave it on your countertop.

Step Two

After 12 hours stir and pour out half the starter and discard. Now add 1/2 cup flour and 1/2 cup water and stir. Cover and let sit for another 12 hours.

Step Three

By this time your starter has been percolating slowly for 24 hours. Remove the lid and take a wiff. Ah! So good! Give it a stir. Does the starter feel stringy? It should be stringy at this stage.

Again, add 1/2 cup flour and 1/2 cup bottled water, stir and let sit twelve more hours. Are you bored yet? It is slow and tedious but the rewards are wonderful.

Repeat Step Three until the starter doubles in size.

Now that my Wasatch Willy is growing I can switch to filtered water or tap water. If you do decide to use filtered or tap water split your starter in two. One for bottled water and the other for the water you choose to go with. That way if your "other" water kills your starter all is not lost.

Wasatch Willy Day One Zero Hour

Wasatch Willy Day Two - Third Feeding

Wasatch Willy Sourdough Starter Day Three - after 5th Feeding.

If you have ANY questions you can e*m*a*i*l me at b*i*l*l*k*a*r*o*l*y@gmail.com. Remove the * from the email address.

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To simplify the updating process of my blog entries I have created a single ORDER page you can go to by clicking here. As the blog slowly grows in size (a few posts each month) it becomes an arduous labor updating each and every one of them so hopefully this will make the pages easier to peruse and more enjoyable. Thank you.

Making A Better Bread Lame

This is a design which has been stuck in my head for some time now. It is made from two paint sticks. These are from the older, nicer, paint sticks which you cannot get any longer. The larger paint sticks for the large buckets of paint are still decent and will work but they are thicker overall. Walmart sells them here for .28 each and one is enough. Just cut it in half.

You Will Need:
2 paint sticks
3/16" drill bit and a Drill
2 washers
3/16 x 3/4" machine screw
3/16" Wing Nut
Wood Glue
Two clamps
scraps of wood
Miter Saw
Safety Razor Blade

One side of each stick has printing on it so you want to face the printed sides inward. Make a mark about six and a half inches from the end of the stick. From about 3" to 7" apply a very very thin coat of wood glue and clamp the sides together. Be sure and use the scrap wood to protect your Lame from marks caused by the clamps. Wipe away excess glue. Make sure your sticks are straight and even. Allow the glue to set and dry. Usually about 24 hours.

When the glue is dry, remove the clamps. Using the miter saw, cut your lame down to 6 or 6.5 inches.

On the non-glued section of the Lame decide where you will drill the hole for the machine screw. For me it was 13/16's inch from the end and and 1/2" from the edge. I put a scrap piece of wood under the Lame to minimize damage caused by the drill bit. 

Sand the Lame and finish it as desired. For mine I used a clear acrylic spray.

Bread Lame Glued

Bread Lame with Blade Installed

Bread Lame with Blade Ready to Slice

Bread Lame with Blade Ready to Slice

Bread Lame with Blade Stowed for Safety

Bread Lame Finished and Blade Stowed

Sourdough or French Bread Lame Blade Scored Dough

Sourdough or French Bread Lame Blade Scored Baked Bread

FREE 1920 x 1280 Wallpaper for Cell Phone

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To simplify the updating process of my blog entries I have created a single ORDER page you can go to by clicking here. As the blog slowly grows in size (a few posts each month) it becomes an arduous labor updating each and every one of them so hopefully this will make the pages easier to peruse and more enjoyable. Thank you.