“Build Your Own Earth Oven” By Kiko Denzer Many people would love to build a masonry oven, but find that it is too time consuming, too expensive or requires skills they neither have nor can afford to hire. Some people could afford a masonry oven, but really don’t bake enough to justify the expense. For […]
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Three Stage French Bread (Pain au levain) In “The Bread Builders”, Alan Scott and Dan Wing mention a classic three stage process the French use with Pain au levain. They obtained the recipe from J.C. Groscher, who got his data from Professor Calvel. It looked really, really interesting. However, the process starts with 1 kilogram of
“The Bread Builders” by Allan Scott and Dan Wing This is not a recipe book, there is only one recipe in it, a recipe for a French Pain au Levain which makes about 370 pounds of dough. We scaled down the recipe for this Pain Au Levain, and it is one of our favorites. However,
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Baking stones, Part 1 What are they and why should I use them? Since I put this page together, a number of people have asked me if I sell any of the merchandise mentioned on this page. Sorry, no. All I am selling at this time is my cookbooks in Mike’s Bread Shoppe. We used
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Sourdough King Cake When I lived in Beaumont, Texas, the influence of Louisiana on the local cuisine was so strong many people joked that Beaumont wasn’t really a part of Texas at all. In addition to many good friends, I miss all of the Cajun and Creole food we enjoyed there. Especially Turducken (which is another
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Sourdough Challah For years, I’ve heard people talking about making Challah. My mother made Challah when I was a kid. It’s a rich, eggy Jewish bread, usually braided, and usually beautiful. People rave about it, and because it’s rich, it lasts well. It’s lovely, but I’d never made a loaf. So I decided, “it’s time!” Some
Black Bean and Chipotle Bread Also known as Mexicali Heat This recipe was adapted from Mark Miller and Andrew Maclauchlan’s “Flavored Breads – Recipes from the Mark Miller’s Coyote Cafe” I’ve never been to the Coyote Cafe, but I’ve heard only good things about it, and the flavored breads title got me interested. The book was
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New Bohemian Rye or Edie’s Bread I was in a panic. I was having some serious cravings for Bohemian Rye Bread. The tangy rye, the balancing caraway, the deep rich tastes were calling me. And – the grocery store didn’t have the medium rye flour I needed! They had whole rye. I’d never used whole rye, but I’d
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Bohemian Rye Bread Sometimes it’s called Deli Rye, sometimes it’s called Bohemian Rye, but either way it’s a light grey rye bread filled with sourness, caraway seeds, and flavor. Hickory Farm stores and deli’s everywhere sell this bread. It’s a rye bread so good it will make your toes curl. Slice it thick, slice it thin, cover
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Types of Rye Flour Available In The USA I was going into rye withdrawal and really wanted to make some of my Bohemian Rye Bread. However, the medium rye flour I used for that bread was no longer available in grocery stores near me. As a result, I had to look at the types of
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“The Laurel’s Kitchen Bread Book” by Laurel Robertson. A very good bread book. Her grasp of sourdough is somewhat limited, suggesting the use of commercial yeast to start a sourdough starter, but she taught me how to make a light 100% whole wheat bread. I recommended this book. isbn.nu can point you to a 1984
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100 Percent Whole Wheat Sourdough Bread This bread is a favorite of mine partly because it’s a rich wonderfully flavorful bread, and partly because it breaks so many rules people just know to be true. We’re told you can’t make a light bread with all whole wheat flour, that you have to either add some
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