You are currently browsing the tag archive for the ‘fermented’ tag.

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Cheese sourdough breads are a favorite in my house, and I’ve made them many different ways, using many forms of cheese. My husband likes shredded cheese that is diffused throughout the crumb. My daughter likes big chunks that burn on the crust. My older son just loves it any way, and my younger son doesn’t like cheese inside bread (gasp!?).

In this Durum Herb Cheese Bread blog post I wrote for Breadtopia, I outline several was to add cheese and herbs, and show pictures of the resulting crumb they produce.

Below is my recipe for Cheddar Chive Thyme Sourdough Bread where the cheese and herbs are added after the bulk fermentation. Read the rest of this entry »

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Melissa blog pic durum herb cheese1

I contributed a new recipe to Breadtopia for a durum wheat, herb, garlic and provolone cheese sourdough bread. I had a great time developing it, including an uh-duh moment of realizing that folding dough around large slices of cheese was going to make for a strange crumb structure because dough can’t reconnect through a big circle of cheese. (It was fun to tear apart and eat.)

That technique didn’t make the final cut, but I included a picture of it and other versions of the recipe at the end of the blog. See the final recipe I decided on and all the pics here on the Breadtopia blog.

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Inspired by the pictures and instructions of @antiguaartisan on Instagram and also using the guidance of this blog http://www.beetsandbones.com/homemade-kefir-cultured-butter/ I made cultured kefir butter.

Why?

Mostly to see if I could, and I love a good taste test.

This process supposedly creates diacetyl, an aroma compound that is quintessential “butter” and gets used a lot in commercial popcorn.

And finally, to get some of the supposed health benefits from the lactic acid-producing bacteria involved in this process: better digestion and immune system strengthening.

Read the rest of this entry »

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Sourdough Hokkaido milk bread, my sourdough conversion and doubling of @cleobuttera recipe. The round of small rolls (next pic) is going to a party #hokkaidomilkbread #tangzhong
Organic raspberry jam and pomegranate juice for the second kombucha ferment. Half my SCOBY is packed up with 2 cups of kombucha for a friend #homemadekombucha #kombucha #fermentedfoods #sharetheguthealth
Chalk on my hands and flour on my shirt. Other way around? #climberswhobake So, climbing has projects like baking where you work a route/recipe over and over until you get it just right. This project is now just right and the route (white tape) is pure fun with an acrobatic feel -- see if you can spot the two balls hanging from the wall in place of traditional rock-mimicking holds. #gravityvaultchatham @gravityvaultchatham #rockclimbing #sportclimbing #girlswhoclimb #climblikeamom
Top dough is sourdough Hokkaido milk bread and it's going into the fridge so I don't have to worry about it being ready in the middle of the night - all that butter is making it develop slowly. Middle sourdough has chickpea flour from the pasta adventure, and I shaped it and put in the fridge for a long final proof. Bottom dough is a bit over-fermented, and I made it into 8 rolls that are baking now.
It tastes so good! I have to admit I wasn't expecting it to be this delicious and good textured with chew. I like black beans but I don't like black bean pasta. Same goes for red lentil pasta. And get this -- my chickpea avoiding child is currently finishing his first plate and getting ready for more 👏🎉 _____________ In a stand mixer, mix with the paddle attachment: 280g AP flour (2 cups) 250g whole meal chickpea flour (2 cups) 5 eggs 80g active sourdough starter 1/2 to 1 tsp salt (I can't remember) 1 Tbsp olive oil Pull dough out and knead for a few minutes on the counter. Dough will be very dry but not breaking. If it breaks up, add small amounts of water on your hands. Put in a small bowl and cover tightly. Let rise at RT a few hours or cold for longer (sorry so vague, you just want magical sourdough health benefits, not opencrumbmastery lol) De-gas the dough, and use your pasta machine as usual or rolling pin and knife. Flour your strips of dough heavily. #sourdoughpasta #chickpeapasta #garbanzopasta #besanpasta #homemilled #homemade #homemadepasta #fermentedfoods #mockmill #marcatoatlas
Sourdough half chickpea flour pasta coming along nicely. The dough is a little delicate and chickpea chunky so I didn't roll it past number four #sourdoughpasta #chickpeapasta #garbanzopasta #besanpasta #homemilled #homemade #homemadepasta #fermentedfoods #mockmill #marcatoatlas

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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