“Flavored Breads – Recipes from Mark Miller’s Coyote Café” by Mark Miller and Andrew Maclaughlin A very good book on flavored breads. One of our favorites is the black bean and chipotle pepper bread, which we modified to use sourdough (we include our sourdough version in our “Introduction to Sourdough” book.) Their use of sourdough is limited, and makes the usual mistakes with […]
Black Canyon Sourdough Bread Fast Track to Sourdough One of our few plain white breads, this sourdough bread is styled after a San Francisco Style Sourdough. Of course, we’re not in San Francisco, so we can’t call it by that name. It has a nice wheaty taste with a hint of sour that grows stronger over
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“Bread Alone” by Daniel Leader I’m still digesting this book, but so far, I like it. Clear instructions, good recipes, lots of nice information about bakers in France. However, I do think he makes things harder for himself, and you, than is necessary. For example, he has you premix white and whole wheat flour to make
“The Great Chicago-Style Pizza Cookbook” by Pasquale Bruno, Jr. This book has nothing to do with sourdough, but it is a marvelous pizza resource. The dough recipes are easy to convert to sourdough, and the results are spectacular. Having trouble with your pizza crust? Chances are Pasquale Bruno, Jr. explains the problem in his book. isbn.nu
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“Beard On Bread” by James Beard While James Beard wasn’t a fan of sourdough, this remains one of the best introductory reference books to bread making around. I highly recommend this book to beginners. The last publication of this I saw was in 1995, but when I researched this page, isbn.nu helped me find a 1979
“The Taste of Bread” By Professor Raymond Calvel Professor Calvel is regarded by many people as the baker who brought about the resurgence of interest in good bread in France. His book is instructional and inspirational. Sadly, the English version is also quite expensive. But it is worth it. Many of the best bakers I
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White Flour Poison Death (and other hysteria) By Mike Avery Around June, 2007 Last weekend, Friday and Saturday June 9th and 10th, I was fortunate enough to be able to teach a class on sourdough baking in Evergreen Colorado for Mountain Tops Milling. Mountain Tops Milling sells a wide range of excellent grain mills, mixers and other
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Americans Should Stop Confusing Food With Entertainment! (Or, should they?) By Mike Avery February 23, 2009 It’s funny how different things come together to inspire one. Mary Fisher, an English friend, wrote in the gone, and lamented, Baking Fun mailing list that, “Breakfast is An Occasion in England. For most people it means a cooked breakfast:
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Potato, Leek, Bread and Rocket Soup I’ve talked about this recipe a few times. As I mentioned in the Breadblog, the lettuce soup at a recent Wine Squared dinner was lovely and inspired me to want to make something similar. I found a recipe that looked promising in a San Francisco area foodie blog. The recipe used stale bread, which was
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Meditations Upon A Soup Or, The Recipe Isn’t Yours Until You Make It Yours Or, The Chef’s Job Is To Unlock The Flavors In The Ingredients Or, It’s OK To Play With Your Food – In Fact, You Should! Some time ago, I read that it is the baker’s job to unlock the flavors in
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What ever happened to bread anyway? My doctor, bless her heart, decided that it was “time to do something” about my weight. And in truth, I have to admit she’s right. I’m not in prime “Biggest Loser” territory, but I do have some health issues that should be a lot better if there was less
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Laurel’s Desem Starter This is part of our “Sourdough Starter Primer” a deep dive into how to create, maintain and use a sourdough starter. Laurel Robertson’s “The Laurel’s Kitchen Bread Book” is one of my two favorite whole grain bread books. It offers a wealth of information about how to make good breads with whole grain
