Berry Cheesecake Dessert Pizza

Dessert Pizza

Want a cool pizza on a hot day????

 

I thought maybe it would be fun to play around with dessert pizza. I have never really been fond of dessert pizza, but that might be because I only ever tried one sprinkled with cinnamon and sugar. I have a great fondness for blueberries, I also like strawberries and most other kinds of berries. So I decided to make a berry cheesecake dessert pizza. The results have been very tasty!

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Sourdough Pizza with a Bubbly Crust

This 16" pizza took 1.5 lbs of dough

We all love pizza, that is just the way it is! (If you don’t, don’t tell anyone, you will be deemed a suspicious person) If you like a chewy, tasty crust, you might want to add some sourdough to your dough. For this formula, I added not only 60% motherdough which had been cold fermented three days ( for the flavor and added extensibilty), but also some vigorous 100% hydration starter as well (for the yeasts).

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Lady Bear’s Bread

Big Bear’s Bread has been a real popular bread, I have had many emails about it. I wanted to try the same formula, but try to shorten the preferment time and add some grains/seeds. Since that is what I like (the grains/seeds), I thought I would call this variation, “Lady Bear’s Bread.”

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Breakfast and Lunch Pockets, Foldovers..Whatever…

I wanted to make up a soft hearth bread, you know, as opposed to a lean hearth style bread. So I mixed up the following formula and baked a loaf of nice hearth bread, it was softer, like I wanted, but still has a chewy crisp crust and tastes delicious. The only problem was that there was about 40 oz of dough left, and I did not want to bake up another loaf of bread. So…Continue reading

Flaxseed Heaven (sourdough, of course!)

 

For recipes, more recipes, know how and sourdough techniques see here: http://amzn.to/QHDROG (shameless plug for my books).

For PDF format see here: Discovering Sourdough

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Flaxseed is a wonderful addition to bread. I toast mine and then pour water over it while it is still jumping in the pan like a Mexican jumping bean. This will bring out the mucilaginous property of the seeds and help produce moist, flavorful bread that stays fresh longer.

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