Posts tagged Sourdough

Sandwiches Anyone?

I couldn’t pass up sharing this post from Elite Daily. I’ve haven’t seen such wonderful sandwich porn in a very long time and not so many in one place!

Here are some to start out with:

Avocado, Asparagus and Dill Havarti Grilled Cheese

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Continue reading Sandwiches Anyone?

Sourdough and Digestibility with Vanessa Kimbell

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Accomplished baker, Vanessa Kimbell wrote a great post on “Sourdough and Digestibility.” I was very interested to read her post because I have people frequently asking me this very same question. In my own family I did some experimentation (with willing, no actually demanding subjects) with the digestibility issue.

. Continue reading Sourdough and Digestibility with Vanessa Kimbell

Autolyse – Rest and Go to Work

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Autolyse – Rest and Go to Work


Autolyse (Auto-Leese) is a term used in baking that refers to a simple method which improves the flavor and quality of bread. Essentially, the flour and water in the formula are mixed together and left to rest. The dough might be resting but the microorganisms are going to work.

Continue reading Autolyse – Rest and Go to Work

Overnight Sourdough – Super Sticky Dough – Awesome Bread!

 

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I had a lot of fun baking this bread and making this video. There’s an overnight sourdough bread formula in my book, but this one is different. The dough has whole wheat, rye and bread flour and is very sticky with a high hydration. You will see how to handle a very sticky dough.

Continue reading Overnight Sourdough – Super Sticky Dough – Awesome Bread!

Blister Crust Formula – Potato Water Sourdough

Thank you for the great response to the Blister Crust Series on YouTube. I will embed it here:
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Also I was asked to post the formula for those who viewed the videos but wanted a place to refer to the formula for reference or print out. So here you go:
Continue reading Blister Crust Formula – Potato Water Sourdough

Video # 2 Fermentation and Folding Dough

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I’ve got the second video finished. It’s called Blister Crust Sourdough Part 2 Fermentaion and Folding Dough.  I am working on video number three which will be about shaping, slashing and proofing. The final video will be about baking and the finished bread.  Continue reading Video # 2 Fermentation and Folding Dough

Blistered Crust Sourdough – New Video Series

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I’ve promised to teach you how I make the blistery crust sourdough bread. It’s taking me a while because I am learning to use a new video editing software. Hopefully, I will improve as I roll out the next few videos, but here is the first one in the series:

Continue reading Blistered Crust Sourdough – New Video Series

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