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

Melissa blog pic

Emmer wheat was eaten by humans as early as 17,000 BC, when it was gathered rather than cultivated. It has fewer chromosomes than typical consumer wheat and less gluten.

I contributed this recipe for emmer bread to Breadtopia. Check it out and also more research on the grain.

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Have you ever craved something you’ve never heard of or seen? That’s what happened with this Coconut Rice Chocolate Sourdough.

I yearned it into existence and it took a few tries. There was a delicious but damp loaf, a pretty but dry boule and then, finally, moist perfection that used an entire can of coconut milk.

I suggest you start it early one morning with warmed-up leftover rice, and bake it the following morning for breakfast. Cutting into hot chocolate chips is messy but delicious!

Read the rest of this entry »

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My favorite salad is spring greens, blue cheese, walnuts, olive oil and balsamic vinegar. And alongside this salad, I like to eat a crusty piece of sourdough bread.

Here is a new sourdough bread — one where the walnuts and blue cheese of my favorite salad are IN the bread.

I also plan to toast and butter this Blue Cheese Walnut Bread. (I admit to buttering bread and crackers before putting blue cheese on them, so this eliminates a step.)

Read the rest of this entry »

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Trader Joe’s was almost giving away avocados and butternut squash this week – $1 and $1.99 respectively. So in addition to making guacamole three days in a row, I decided to make two loaves of Butternut Squash Sourdough. I substituted one cup of flour for one cup of butternut squash, and I drastically reduced the water in the recipe.

The result was a tasty and wet bread. Super with butter or shaved and slightly melted pecorino romano cheese.

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Read the rest of this entry »

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Autolysing is hydrating flour, usually before adding salt and yeast/starter. It allows gluten strands to develop and can in theory produce an easier to handle dough, and a tastier bread with better texture.

But is the autolyse stage beneficial or necessary, particular with the long ferments of Sourdough? I attempted a science experiment to find out.

Read the rest of this entry »

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Get closer and breathe it in. Crumb of loaf in previous post. Turmeric, fennel seeds, and black pepper in the first loaf. Lots of black and white toasted sesame seeds in the second. Turmeric is absorbed better with black pepper "piperine" and fat, so bring on the butter. 
I have no idea if the antiinflammatory benefits persist when it's all baked at 500F after a long fermentation. 
But it looks pretty and smells good too. 
#antiinflammatoryfoods #bioavailability #turmeric #sourdough #lievitomadre #masamadre #surdeg #eksimaya #pandeverdad #naturallyleavened #wildyeasts #slowfood #fermentedfoods #organic #artisanbread #realbread #homebaker #cmonboardbakery #breadcatalog #breadbosses #breadtopia #foodphotography #thebakefeed #breadart It's cold, flu and Sugar season in the northern hemisphere, a crummy combination. I love holiday baking, so here's one of my weapons against the ailments. 
Black beans with garlic, and garlic chili sauce, alongside fermented purple cabbage, also with garlic, hot peppers and coriander seeds. 
Nothing better than a runny nose from spice. Plus the probiotics (fermented cabbage) and prebiotics (fructooligosaccarides in garlic, beans) may strengthen your immune system and help you fight off viruses. 
Some bread pics later today, turmeric in one of them...
#probiotics #prebiotics #sauerkraut #fermentedfoods #fermentedpurplecabbage #immunesystemsupport #foodismedicine Half whole grain kamut, half bread flour. Yum. I started this with yeast at 9:30 pm when I realized I had nothing to pack in Monday's school lunches. I tv-slept thru the 1.5 hr bulk, woke up to shape the loaf, and proofed it in the fridge all night. BUT apparently today the kids have a half-day of school. The robo-calls from the district, and the dinner table conversation somehow did not register in my brain. Or maybe I just wanted an excuse to bake. Oh, and this morning, I'd already made oatmeal for breakfast, cut the hot bread, and made one sandwich before my half-day revelation. 
Homemade stencil second pic. 
#kamutwheat Braiding hair is easier than braiding bread imo, and it's relaxing for me and my mom. Red fife wheat sourdough naan (half whole grain). I'm getting a little obsessed, and am reminded of my first pregnancy when I used to sit on a stool at the stove and fry and eat crepe after crepe after crepe. Subsequent pregnancies involved no sitting. ever. ☺️ #sourdoughnaan #redfifewheat #naan #sourdough

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Celebrating food and all the joy that comes from creating and eating it.

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Because a guy has to keep his chops sharp

Agatha Chocolats

Mystery Writer & Chocolate Enthusiast

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An 18 year old who is keen in creating new, exciting food

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baking and writing ~ a few of my favorite things

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baking and writing ~ a few of my favorite things

Cooking Without Limits

Food Photography & Recipes

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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

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 Writer & 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.