Posts tagged Bread

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…

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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

Flaxseed Ciabatta – for World Baking Day 2012

For World Bread Day today, I decided to bake up some Ciabatta. I had completely forgotten it was WBD until I saw postings on FaceBook and I thought I had better do something quick. Well, quick doesn’t work too well for sourdough… Continue reading Flaxseed Ciabatta – for World Baking Day 2012

Salish Sea Sourdough and Passionate for Pies

Salish Sea Sourdough

I have been baking Salish Sea Sourdough  at Passionate for Pies for two weeks now. Passionate for Pies is owned by two of the nicest people in Eastsound, Wa.  Shasha Jean and Marie Bigbee opened Passionate for Pies three years ago. Their pies, tarts, and pot pies are reknown in the San Juan Islands and beyond for being the tastiest, most wholsome pastry treats available.

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Kneading Conference West

Michael Eggebrecht teaching the Professional Baking class at Kneading Conference West.

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I was lucky enough to attend the first annual Kneading Conference West in Mt. Vernon Wa at the WSU extension center. The conference lasted three wonderful days, Sept 15 – 17  2011. There was so much to see and do that it was hard to pick which classes to attend.  The food served was really good and the people were just my kind of people.. obsessed with bread.

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Easy Morphed Sourdough

This formula is easy to follow and bakes up terrific bread. I used a morphing technique that really brings out the taste in the bread. Morphing sourdough is when you use two different starters to improve the quality of the bread. When I want to morph, I usually will use a white starter and a whole grain starter, either a rye or whole wheat starter. Today I used white and wheat together.

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Baking, Books, Slicing and Baker Friends

There won’t be a recipe on this post. Instead I want to talk not only about Salt Fermented Sourdough ( I will link once again to my salt fermented dough formula here), but about my book, “Discovering Sourdough” and about some of my baking friends.

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Flaxseed Raisin Bread and the Super Bowl

I have never seen a football game, that is, not until yesterday. I watched Super Bowl 45 with the Steelers and the Packers.

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Living and Baking in the Northwest

I love the Northwest. I am so happy to be back home after spending a month in warmer, drier climes. Yes it was fun, but I am back in my own kitchen and the weather is perfect for baking. Cool, humid, definitely wet…. the Northwest.

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This and That

 

I would like to let everyone know that my 16 year old son, Wyllis, is back to making the lames again. He finally got enough equipment here in Hawaii to get back to production.

The  lames are even more beautiful than before, being made from a Hawaiian wood, Koa. I will be offering one of Wyllis’  lames (which I bought from him) free to one of the people making a comment on this post.

This is to help Continue reading This and That