The following articles were authored by northwestsourdough

Potato Flax Sourdough

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Leftover mashed potatoes are a good thing when it comes to baking. I used potatoes and flax seeds to help keep the bread moist for a longer period of time. It really works.  I also used the double hydration technique to obtain a nice spring and crumb with a lower protein all purpose flour. Here ya go…

Continue reading Potato Flax Sourdough

Pumpkin Muffins and Walnut Pumpkin Bread

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It’s that time of year for baking with pumpkin and squash! I bought a pumpkin squash, baked it, and made not only pumpkin muffins but some pumpkin bread, all in one sitting. It’s great to eat the muffins right away and freeze the pumpkin bread for later, give to a friend, or take to a pot luck dinner.

 

(By the way, I cheat and use any squash that has bright orange, mealy flesh, the kind that bakes up thick and creamy instead of watery and stringy) Continue reading Pumpkin Muffins and Walnut Pumpkin Bread

Kneading Conference West 2013

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For the third year in a row, the folks who put together Kneading Conference West, did a wonderful job. It was great to see baker friends from  former conferences, Floyd of The Fresh Loaf, MC of Farine and Meeghan of Breadsong.

It was also great to see baking instructors from past conferences, Scott Mangold of Bread Farm, Continue reading Kneading Conference West 2013

Whitley’s Pancakes (Cream Cakes)

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Okay so I did something amazing this morning. I made up a formula for pancakes that will be my go to formula from now on. My son asked me to name them after him and my daughter, who won’t eat pancakes, helped herself to a full plate after tasting a bite. She said, “How did you make these taste so good?” Continue reading Whitley’s Pancakes (Cream Cakes)

Cheesy Topped Loaf

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This is a companion post to the post Fig-caccia! If you want to make Cheesy Topped Loaf, the formula is at: Fig-caccia!

I made the dough using the formula found on the linked page. I used half of the dough for the Fig-caccia! and half of the dough for the Cheesy Topped Loaf. The dough is 77% hydration and wet, but not too wet as I used a large amount of whole grain flour in the formula.  Continue reading Cheesy Topped Loaf

Fig-caccia!

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I’ve been busy all summer, baking at the new bakery in town. So I haven’t had a lot of time for baking in my own home. Today however, I decided to be creative and do something new. My sweetheart bought me some fresh figs because he knows how much I love figs. Continue reading Fig-caccia!

Sourdough Pita Flatbread

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I baked up some pita pocket breads today or flatbread.  It is so good when you make your own fresh and hot off the baking stone!

Continue reading Sourdough Pita Flatbread

Quick and Easy Blueberry Wedges

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I love berries of all sorts, but I especially love blueberries. I have a stash of them in my freezer and several boxes of fresh blueberries in my refrigerator. So I thought I would make up a quick snacking kind of dessert for dinner.

Continue reading Quick and Easy Blueberry Wedges

Pane di Amore

 

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The Bread of Love and Friendship

This is an easy sourdough with a little bit of milk and potatoes. I used whole wheat sourdough starter but you can use a white starter and substitute about 6 oz of whole grain flour for bread flour to have it come out similar. Continue reading Pane di Amore

Sunny Sourdough

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It was a wonderfully sunny day on this island so I named this bread Sunny Sourdough. Sunny sourdough is made with motherdough that has been aged at least 3 – 5 days. I had some 60% motherdough that was two weeks old and I wanted to use it so I made this bread.

Continue reading Sunny Sourdough