You are currently browsing the tag archive for the ‘naturally leavened’ tag.

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 »

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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 »

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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Rye and wheat bread with molasses and various aromatic seeds, a @breadtopia recipe I didn't author. I tried making this bread back when I was a new baker -- see third photo for that loaf, it's pretty different 😉 Search on their blog "artisan rye bread" for the recipe if you want to try it. The dough is quite sticky, so this time I did the bench rest uncovered to dry out the top of the dough, which worked great! And if you saw my story, there was a lot of oven spring that I wasn't expecting. I didn't score a line down the middle of the "leaves" but ended up with an almost intentional seeming split down the middle of the bread. #breadexperiments #sourdough #lievitomadre #masamadre #surdeg #sauerteig #eksimaya #pastamadre #fermentoselvagem #levadurassalvajes #naturallyleavened #wildyeasts #slowfood #fermentedfoods #artisanbread #homebaker #ryebread #sproutedrye #breadtopia #molasses
#notbread
Coconut masala chai sourdough experiment. The spicy dough smelled so good, also while baking, the toasting coconut on the crust 🤤 This was my mystery ingredient in my story yesterday. I haven't tasted the bread yet, but the kids did, and early feedback requests more cinnamon and sweetness. Inspired by @fullproofbaking 's recent cardamom-chocolate swirl and @naturalmente.anna 's breads with tea and infusiones. Final photo shows contrasting crumb from the tea. #breadexperiments #sourdough #lievitomadre #masamadre #surdeg #sauerteig #eksimaya #pastamadre #fermentoselvagem #levadurassalvajes #naturallyleavened #wildyeasts #slowfood #fermentedfoods #artisanbread #homebaker #recipedevelopment #spicybread #chaibread
Beer and bread lab. Weissenböck yeast for the beer and Melissa's starter (taking name suggestions ;) for the bread and pasta #homebrewer #homebaker
My daughter and I went back to the climbing gym for some more problem solving. Well, she'd solved the problem a while ago, but I finally figured it out, too. Slowly and differently -- because that's one of the beautiful things about climbing...and baking. There's more than one way to achieve your goals, be it baking a good bread or completing a route. Start to finish, orange holds, two hands on the final piece showing control #climberswhobake #climbing #rockclimbing #womenwhoclimb #girlswhoclimb #climblikeagirl #motherdaughterclimbing #womenofclimbing #escalando #gravityvault #gravityvaultchatham #GVChatham #thegravityvault #escalada #bouldering #escaladaenbloque #boulderingvideo
Flatbread experiment of 250g fresh milled millet and 300g sluggish starter, 100g water and 1/2 tsp salt #flatbread #millet #sourdough #starterdiscard #sourdoughdiscard #glutenchallenged

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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

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