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Background

I’ve worked with whole grain einkorn flour in the past and had delicious but “low volume” bread as a result. Read the rest of this entry »

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This is a family favorite because of the aroma and the flavor of the crumb and the tasty toasted seeds on the crust. It’s great with soup, for sandwiches, as breakfast toast, alongside a salad, underneath tomatoes — you name it!  Read the rest of this entry »

Cranberry Walnut Sourdough Bread

I write recipe notes in spiral notebooks, and I’ve just filled up my second notebook since becoming a bread baker. I keep coming back to some of the recipes, such as this one, which I make for a friend who loves bread with cranberries and walnuts, as well as a hefty portion of whole grain flour vs. white flour. Read the rest of this entry »

I’ve always preferred a damp rich banana bread, and so I usually double, triple and even quadruple the recommended bananas. When I have brown bananas, I just put them in the freezer, and eventually, I have a lot of bananas.

These days I also have a lot of sourdough starter, so I’ve found a way to incorporate it into my banana bread. I also explain how to make this recipe without sourdough starter. Read the rest of this entry »

Even since I made my first loaf of bread, my kids have been asking for three things: bagels, croissants, and donuts. Ugh. All three intimidate me, between the lye for the bagels, the laminated croissant dough, and boiling oil for the donuts.

Nonetheless, when food blogger @horneandoalgo recently asked me if I had ever made sourdough donuts, I started googling and then got inspired to give it a go.

Here are some tips from my experience using the recipe of @mydailysourdoughbread and below are my photos (warning: my donuts are funny shaped), plus my own recipe/instructions for making white and dark chocolate cream filling.

EDITED: I added at the end of this blog my donut recipe, which combines the recipes of Mydailysourdoughbread and the Bread Ahead cookbook. Starter build, technique, and rum from the former; other ingredient ratios of the latter. 

hybrid recipe

I prefer this recipe because it is fluffier, with hints of lemon and rum, and still naturally leavened. 

Read the rest of this entry »

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Breadtopia recently published a blog that I wrote describing a bread experiment I did and its surprising results. I’ve now repeated the study on a different wheat and had even more unexpected results. Read the rest of this entry »

 

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Pizza night is a big deal in my house. We go overboard with topping choices, and get a little competitive about pizza beauty. Ironically, despite all my bread-baking and dough handling, my pizza invariably turns out the ugliest. Tastes amazing though!

This recipe can be multiplied and the size/number of the pizzas can be played with as you see fit. You can also change the ratio of whole grain flour to white flour. Read the rest of this entry »

Finished naan1

I love flatbreads — with bean or lentil based stews and curries, with Za’atar and olive oil, and used in place of flour tortillas for soft tacos. (Unfortunately most store bought flour tortillas have hydrogenated oil.)

I came across this recipe on Instagram and modified it very little. No baking powder needed in my opinion, but yes a dash of salt, and I like a little butter brushed on the bread before flipping. Here is a short YouTube video of naan being flipped on the fry pan.

I’ve used sourdough starter in all states of growth and dormancy, and the naan has come out great. Read the rest of this entry »

 

I’ve always been a fan of kumquats, and I’ve always been a fan of cakes without frosting, so this is a win-win. The kumquats, butter and brown sugar form a caramelized tangy citrus goo on top of the cake, and underneath is a tender olive oil concoction. Read the rest of this entry »

Until a few weeks ago, I didn’t know that the skin of fruit had yeast on it that could be harvested and multiplied, and then used to make bread that has hints of fruit flavor, a tender crumb, and all the beauty and science-fun of natural leavening.  Read the rest of this entry »

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The inside of the rugbrød is tender and delicious...enjoyably busy, and the crust is crispy. I used the lid on the Pullman pan for 3/4 of the bake. I like this all rye version. Another substitution I did was plain yogurt instead of kefir milk or buttermilk (inventory issues, not an intended experiment) and it seemed to work very well. Recipe is on the @breadtopia blog, with the switch of using home-milled whole grain rye as the only flour, rather than a rye-spelt mix Swipe for #smørrebrød and full loaf pic. #sourdough #rugbrød #rugbrod #ryebread #sproutedwheat #ryeberries #mockmill @wolfgangsmockmill #rye #centeno #masamadre #crumbshot #climbinghands #yolkporn #avocadotoast
Rugbrød recipe I developed for @breadtopia this time using all homemilled whole grain rye flour instead of a mix of spelt and rye. Looking forward to seeing the crumb and tasting. I can smell the beer. In my recipe, I break down ingredients by liquids, flours, and seeds/grains, so you can substitute like crazy rather than agonize over missing hemp seeds, for example (that's what's at the center of the crust flowers btw). One thing you gotta believe, though, is that sprouting wheat berries is super easy and takes less than a day. Dehydrating them properly to make flour...that's another story and not something I've tried yet. Swipe for process pics, including my post-it stencil 👩‍🎨 #rugbrod #rugbrød #ryebread #ryeberries #beerbread #sourdough #breadtopia #mockmill @wolfgangsmockmill #surdeg #masamadre #centeno #wholegrains #fiber #fermentedfoods
My experiment design just got more headache-y. Read if you want a headache too 😘. Crumb of one of the two loaves of my last experiment, posted to lure you into reading this. Soooo, I've been having trouble syncing up a dough that had an overnight cold autolyse with a dough that had a short room temperature autolyse, in order to treat them the same and only evaluate this one variable (autolysing style). Enough trouble that I decided for round three to do an #aliquot (small dough side piece) like @fullproofbaking @jimchall @theangelinyourkitchen so I could track dough progress and make sure all the test doughs got the same amount of bulk and final proof. I was asking my husband if I could borrow some straight-walled measuring glasses from his brewing supplies, and he pointed out that the aliquot dough will change temperature much faster than the main dough 🤦 The cold autolyse dough, which warms up to room temperature (RT) during the beginning of the bulk, is NOT on pace with it's own aliquot because a small mass of dough heats up faster and thus ferments more, releases more CO2. Fine if you're doing one process over and over. Not fine if you're trying to say the aliquot and the main dough have the same degree of fermentation. See next pic my attempt to explain this visually ✍️. Back to the drawing board. Ideas welcome! Thermometer and cool water pack? I can't believe I thought this would be easier than a "sift out the bran, boil, and add back to dough" test 😂😪
Peanut butter cookie #snowbake done before a flake has even fallen 😯😊 I used home-milled whole grain Kamut and no hydration adjustment was needed. Which whole grain flours do you find more and less thirsty? Recipe foundation was an @nytcooking @cooksillustrated collaboration available online, but I was inspired by recent posts of @sterlingfeatherfarm and @wellfedfarm who added dark chocolate and ground pecans. Also I put candied orange peel in the batter for the final tray (not pictured, more lumpy and delicious). #peanutbuttercookies #pecancookies #wholegrains #wholegraincookies #kamutcookies #homemilledwheat #kamut @kamutbrand #mockmill @wolfgangsmockmill
Crumb of the snowflake decorated loaf in previous post #naturallyleavened #sourdough #crumbshot
So, this could have been ciabatta, it was so wet, around 85% hydration. Bread flour paired with whole grain starter at 23%. So fun to coil fold and shape. You can see how it spread in just a 25 min bench rest. Swipe left. One dough got the flour brushed off and ice cubes in a @jimchall #challengerbreadpan and the other got flour sprinkled on and no ice in a @breadtopia clay baker #sourdough #lievitomadre #masamadre #surdeg #sauerteig #eksimaya #pastamadre #fermentoselvagem #levadurassalvajes #naturallyleavened #wildyeasts #slowfood #fermentedfoods #artisanbread #homebaker

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breadguerilla

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Forget everyone else; love, care, and cherish yourself first. Let 2019 be the year of Ease, Comfort, and Appreciation!

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Author, Photographer

breadguerilla

Man muss kein Mann sein, um gut in der Küche zu sein - aber man darf!

My Daily Sourdough Bread

"Instantly Experience the Power of real sourdough baking"

Wish to Dish

Celebrating food and all the joy that comes from creating and eating it.

The First Ten Words by Rich Larson

Because a guy has to keep his chops sharp

Agatha Chocolats

Mystery Author & Chocolate Enthusiast

GreenCooking

A 19 year old who is keen in creating new, exciting food

Breadtopia

baking and writing ~ a few of my favorite things

Sharing Plate

baking and writing ~ a few of my favorite things

Cooking Without Limits

Food Photography & Recipes