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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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Raw bread sandwich? Half pizza? Nope...calzone before the fold. Made from refrigerated extra dough from last Friday's pizza party #sourdoughcalzone #extraslowfood #fermentedfood #sourdough #calzone #zucchini
A big yeast bread, done in a few hours. I'm having fun testing a new recipe. This is a "before" loaf and when I get a #jimsbreadpan from @jimchall you'll see an "after" loaf. I may scale it down a little because this is on the large side, hopefully from a awesome crumb...donno yet. I proofed this in a bread loaf pan because you don't always neeeeed specialized tools, but that doesn't mean you don't want them. And next week when I'm back home, you know I'll be psyched 😋 #homemadebread #yeastdough #yeast #bakecation #homebaker #recipedevelopment
Idle Hand Bars (no bake, yes double boiler egg-whisk) from @guiltykitchen These are very decadent and need to be hidden in the back of the refrigerator once made. Doubling the recipe and then eating your photographs is not recommended unless you're training for a marathon or something. A layer of graham cracker and pretzel crumbs (butter, sugar, cocoa powder), a layer of sweetened, buttered peanut butter, and a layer of semisweet chocolate. #nobakedessert #peanutbutterchocolate #saltysweet #dessert #dessertbars #colddessert #peanutbutterdessert #peanutbutter
Sourdough stromboli for lunch here. I wrote up the recipe on @breadtopia a few months ago. One is filled with spinach, garlic, red pepper flakes, provolone cheese and pepperoni. The other has broccoli, onion, pepperjack cheese and salami. The second to last photo is of the third stromboli that had some of everything. This was a 1.5x of the recipe. #stromboli #sourdoughstromboli #sourdough #lievitomadre #masamadre #surdeg #sauerteig #eksimaya #pastamadre #fermentoselvagem #levadurassalvajes #naturallyleavened #wildyeasts #slowfood #fermentedfoods #homebaker
Strawberry rhubarb pies. First photo has natural light, second doesn't. Decorative bits driven more by my unwillingness to waste crust remnants than my artistry, and I even baked the dog a mini eggwash galette. On the theme of baking without your usual tools, I used my fingers to "brush" on the egg white. CRUST 2.5 cups flour / ~320g 2 sticks unsalted butter cubed / 228g 1 tsp salt 1 tsp sugar 3-6 Tbsp ice water Everything but water in stand mixer, paddle attachment. When butter bits get about pea sized, add water one tablespoon at a time. Stop the mixer and the water when the dough looks less powdery (but not wet or come together into a mass). Make two balls with your hands, wrap each in plastic and refrigerate at least 30 minutes, up to 3 days (3 months in freezer) FILLING (sorry I don't have weights) mix everything but the cubed butter. 3 cups chopped rhubarb 2 cups chopped strawberries 1 1/4 - 1 1/2 cups sugar 2 Tbsp corn starch 1 Tbsp flour 1 Tbsp orange juice (I didn't have lemon or lemon zest) 1/2 tsp cinnamon A few sprinkles of Allspice 3 Tbsp unsalted butter cubed Egg white and sugar for crust wash ASSEMBLY Roll out bottom and top crusts Put bottom crust in pie pan Put pie filling on bottom crust Add cubed butter to top of pie filling Put top crust over filling, crimp edges and cut slits in top Brush with egg white and sprinkle with sugar Make a foil shield around the edges of the pie BAKE (preheat 475F) 475F for 15 min 375F for 45-50 min more, taking the shield off for the last 10-15 minutes. Pie is done when it's lightly browned and the insides are boiling You may need a pan on a shelf under the pie pan after 30-40 minutes to catch drippings. #summerdesserts #strawberryrhubarbpie #pie #rhubarb #strawberry #ruibarbo #fresa #frutilla
What do you do when you're feeling clueless? Go back to the basics: an all AP flour sourdough. I did try the ice cubes in the DO trick again (big DO, ice cubes on outside of parchment). Nope, no mega blisters. #bakecation #breadexperiments #sourdough #lievitomadre #masamadre #surdeg #sauerteig #eksimaya #naturallyleavened #wildyeasts #slowfood #fermentedfoods #artisanbread #homebaker #breadnerd

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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"

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

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Because a guy has to keep his chops sharp

Agatha Chocolats

Mystery Author & Chocolate Enthusiast

GreenCooking

An 18 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

GoanImports.com

Learn Goan and Indian Recipes

Life as I interpret it

When there is family, there is life, there is love. Live and Love well.

Steve Clapp

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

An 18 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