Dough With Joe

Joe bakes a mini sourdough loaf using Italian Tipo 0 white flour. Apologies for the lack of wholemeal flour episodes this season, due to Coronavirus it has been difficult to buy wholemeal flour.

Joe goes Bush! Joe uses his sourdough starter and some Caputo Tips 0 flour to bake a sourdough loaf on an open fire. An exciting experiment!

Joe uses Caputo Tippo 0 flour to bake a sourdough Boule. Due to CoronaVirus, there is no flour in the stores, so Joe must use whatever is available to continue baking.

Joe bakes a 100% Wholemeal Sourdough Christmas Loaf in the days leading up to Christmas Day.

It is jam-packed season Final, it's a race against time as Joe prepares and bakes a 100% wholemeal sourdough loaf that is required for a work meeting the next day. A medical emergency threatened to ruin the load and derail the podcast.

After the shocking departure from the rulebook, Joe humbly returns to the kitchen to prepare a 100% wholemeal sourdough boule.

Joe breaks the first rule of 100% wholemeal sourdough baking and decides to run an interesting experiment...

Joe prepares a 100% Wholemeal sourdough boule for a slow rise before baking.

Joe feeds his wholemeal sourdough starter and prepares a second starter to give to a colleague.

Joe overcomes technical difficulties to bake a 100% wholemeal sourdough loaf.

Joe deals with the theft of his flour from last episode and begins the process of baking a 100% wholemeal sourdough loaf.

Joe goes to prepare a leaven for a loaf of wholemeal sourdough bread but makes a disturbing discovery that stops him in his tracks.

Joe focuses his attention on the double-leaven he created last episode and crafts two wholemeal sourdough loaves ready for baking.

Joe bakes a wholemeal sourdough loaf that he prepared in the previous episode and starts making a double-leaven as a foundation for two loaves of wholemeal sourdough bread.

Joe gets started on a new loaf of wholemeal sourdough and discusses how the loaf from the previous episode turned out.

wholemeal sourdough loaf being prepared throughout July 1st, 2019.