You are currently browsing the tag archive for the ‘Sesame seeds’ 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 »

Advertisements

search

My YouTube Channel

Instagram

Crumb of a past loaf, the 16% home-milled spelt #crumbshot #sourdough
Four loaves of banana bread, two plain and two with chocolate and walnuts. 1/3 homemilled whole grain emmer and red fife. About 25% more than the recipe's banana amount. I saw the banana breads of @mariobakerboy and decided this @thebakefeed Caramelized Banana recipe was how I'd use up my freezer banana and sour cream inventory. (I didn't do the actual caramelized bananas on the top of the loaves.) #bananabread #emmerwheat #redfifewheat #recipemodification #usewhatyougot
Lacto-fermented jalapeños, garden tomatoes, tortilla chips and cheddar. This is one of my favorite lunches #idontalwayseatbread (but I do eat tomatoes all summer) #fermentedjalapeños #fermentedfoods #spicychips
Bolted (some of the bran sifted out) sprouted (increased nutrient availability) hard red spring wheat (nice gluten formation) bread baked in the @breadtopia oblong cloche. Wider than a baguette, longer than a typical oval batard, this makes for great crust surface area 😍 and toast size.
Home-milled whole grain emmer/farro spin-off of the "basic tart dough" recipe from @williamssonoma filled with lemon curd, recipe from @altonbrown that I made a few weeks ago to use up egg yolks on the other side of a pavlova cake #lemontart
I'm trying to slowly increase the whole grain to see how my bread evolves from my recent 8%ers. Problem with this experiment was that I changed more than the percent of whole grain. I overbulked this dough by not doing a "I've gotta drive kids lemme stick this dough in the fridge" stage, then I tried to compensate by shortening the cold proof to only 12 hrs. I don't know why the blistering is not insane and the loaf is a little flatter...the fermentation process changes or the doubling of the whole grain home-milled spelt to 16% 🤷 Pretty excited to eat it and happy with it nonetheless!

Enter your email address to follow this blog and receive notifications of new posts by email.

Advertisements
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

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