“Old bread is not hard, no bread, that is hard!”
Roggenmischbrot mit Sonnenblumenkernen (A German style mixed rye and wheat bread with sunflower seeds) Part of the Grain Mill Comparison This recipe is a modified version of a seeded mixed rye and wheat bread from my good friend Samartha Deva. Samartha is one of the two best rye bakers I have met. His breads make me …
Some Disarded Sourdough Starter Recipes Many methods of feeding sourdough, including some on our web page, have you feed your starter twice a day, discarding half the starter before you feed it. The reason for this is pretty simple – if you aren’t using your starter and you feed it enough to double it in …
Fast Track to Sourdough Sourdough English Muffin Bread If you just finished our “Introduction to Baking” recipes, you may be having a deja vu moment. However, this is one of those breads we make both as a yeasted bread and as a sourdough bread. This one is part of our :Fast Track to Sourdough” series …
San Francisco Style Sourdough aka “Black Canyon Sourdough Bread” San Francisco style sourdough bread is basically a French bread made with a sourdough culture characteristic of San Francisco. Many people, especially those in San Francisco, like to believe that this bread can be made no where other than San Francisco. However, the organisms in a San Francisco …
Some quick bread recipes On this page, we’re listing some of our favorite quick breads. Usually, when people think of quick breads they think of breads leavened with baking powder. or baking soda and buttermilk. There is an almost forgotten sourdough variant of this, ripe (or acidic) sourdough starter and baking soda. It makes great biscuits, rolls, muffins, cupcakes and even an …
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 …
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 …
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 …
Carrot Pineapple Sourdough Cake A recurring question I receive is what to do with leftover or excess starter. And there are many good answers. Making pizza shells is certainly one of them. Making Blueberry Muffins is another. I have to confess, I’ve never been a fan of sourdough biscuits. I like baking powder biscuits, and to me sourdough biscuits are really rolls, …
2019-08-04 Discarded Sourdough Waffles Other matters have grabbed my attention of late, as a result, this will be a short post. Sorry about that! This is another recipe from the rec.food.sourdough faqs. Last time, it was pancakes, this time it’s waffles. I really don’t know whether I like pancakes or waffles more – probably whatever …
2019-07-28 Discarded Pancakes No, don’t discard the pancakes, make them with discarded starter! Many people feed their starters using instructions that say something like, “discard half your starter, now add so much flour and water to the starter you’re keeping.” These instructions bother people, a lot. It means you’re discarding your precious starter and the flour …