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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Pavlova - the grand finale dessert to celebrate a family visit. We're going to miss you ❤️ #brownsugarpavlova #pavlova #glutenfree 😉
The plain companion to the cheeseporn sourdough of the previous post. Forgot to mention these guys had no autolyse, vigorous hand mixing, two stretch and fold rounds, refrigeration overnight, two more stretch and folds, then the cheese got a lamination/shape/addition and this bread, just a stretchy preshape. Same formula: 67% bread flour 18% homemilled whole grain red fife 15% whole grain rye 34% starter (I had extra 😂) 72% water (the dough felt wetter from the huge amount of 100% hydration starter) 2.6% salt (I think the starter amount offsets the oops of going this high accidentally) #breadexperiments #sourdough #lievitomadre #masamadre #surdeg #sauerteig #eksimaya #naturallyleavened #wildyeasts #slowfood #fermentedfoods #artisanbread #homebaker #breadcatalog #breadbosses #cmonboardbakery #breadtopia #foodphotography #thebakefeed #mockmill #redfifewheat #rye #breadnerd
Cheddar thyme sourdough bread 67% bread flour 18% homemilled whole grain red fife 15% whole grain rye 34% starter (I had extra 😂) 72% water (the dough felt wetter from the huge amount of 100% hydration starter) 2.6% salt (I think the starter amount offsets the oops of going this high accidentally) "Some" cheddar cheese and dried thyme #cheeseporn #cheesybread #cheddarthymesourdough #breadexperiments #sourdough #lievitomadre #masamadre #surdeg #sauerteig #eksimaya #naturallyleavened #wildyeasts #slowfood #fermentedfoods #artisanbread #homebaker #breadcatalog #breadbosses #cmonboardbakery #breadtopia #foodphotography #thebakefeed #mockmill #redfifewheat #rye #breadnerd
Preshape and proofing basket prep with cheddar and dried thyme. Second pic shows how after I divide a dough, sometimes I have to stretch it into the shape it wants, not the rectangle I want #proofingbasket #cheddarthymesourdough
Mead kombucha on the left, raspberry on the right #kombucha #homemadekombucha #homebrewedmead
Cheddar serrano pepper scones, idea of @rrhm with the base recipe @testkitchen British-style currant scones. I watched the America's Test Kitchen show and took notes a few years ago #americastestkitchen #scones #savoryscones #serranopeppers

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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