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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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Homemilled whole grain rye and sprouted hard red spring, equal weight for each. A tablespoon of honey to boost things. Very dry dough 64-67% because I wasn't in the mood for a shaping fight 😏 I did keep wetting my hands for the folding, thus the estimated range for hydration. 26% starter. Done in about 10 hrs despite the cold kitchen.
I made my third annual @nytcooking "good fruitcake" last night, and today I bought a bottle of too-nice-for-fruitcake rum, and I'll be spooning it onto the cake every few days for a few weeks. This and a bottle of whisky every 3-4 years for my chocolate whisky cake are the entirety of my alcohol budget so, no guilt 😋 #giantalcoholicenergybar #fruitcake #nytimesfruitcake #goodfruitcake
For today's pizza lunch -- dough mixed Friday 25% home-milled whole grain spelt, 75% @breadtopia organic tipo 00) -- I tried a couple different things, discussed in recent pizza posts by @chris.lem.w and was pleased with the results. This first photo is a pizza with cheese below the sauce. The two seemed to combine and be a sauce-cheese 🤤 and despite a more watery sauce than usual, the crust was great, not soggy. The second photo is a pizza with a smoky proscuitto under the cheese. We decided it tasted like pasta carbonara, also yum. I will probably never settle on just one strategy to top a pizza, but am adding these to the wheelhouse. Other pizzas were: pesto-honey, cheese-tomato-proscuitto, and cheese-fennel-proscuitto.
Sourdough challah, details in previous post #sourdough #sourdoughchallah #challah #naturallyleavened
Sourdough challah, unbleached AP flour and a tiny bit (6% of total flour weight) of homemilled whole grain spelt. I posted the recipe here on Instagram on Sept 27 if you want it. Including a braiding guide that I rely on with ridiculous intensity. The dough is leavened with 34-6% sweet stiff starter. That's a range, from this round vs last, because I think my eggs were big here, so I added about 35g more flour per loaf. #sourdough #challah #sourdoughchallah #naturallyleavened #sixstrandbraid
Wonky cheese crumb (maaaaybe I used too much cheese?) and plain bread crumb from my last two posts. Close to the same process, with an underbulk and a pushed proof, and a mix of whole grain rye and AP flour. The bleached flour situation was only in the plain bread #crumbshot #foodscience #breadexperiments #sourdough #lievitomadre #masamadre #surdeg #sauerteig #eksimaya #pastamadre #fermentoselvagem #levadurassalvajes #naturallyleavened #wildyeasts #slowfood #fermentedfoods #artisanbread #homebaker

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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"

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