The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Scoop's picture
Scoop

I'm a northern Californian who now lives in Des Moines and there is little sourdough in this part of the country...at least little GOOD sourdough.  I'm wanting to bake my own and love this site.  Any tricks to getting a really sour sourdough???  I'm not looking for a mild sourdough.


Scoop

Tom the Family Baker's picture

Primaver bun recipe?

November 15, 2009 - 1:31pm -- Tom the Family Baker

I'm up in British Columbia, Canada. We have a grocery store chain called Superstore. Their bakery sometimes produces a Primavera bun which my family fight over! It has cheese and peppers, onion, garlic and oregano. My breadmaker (B&D2300) has the most pathetic recipe book ever and I've had no luck finding a decent dough recipe on the internet (half an hour of searching). It's amazing how many recipes don't tell you how big a loaf it makes.

SourdoLady's picture

Sourdough Cinnamon Swirl Bread Recipe

October 27, 2009 - 10:52am -- SourdoLady

I have had numerous requests for my Sourdough Cinnamon Swirl Bread recipe. Here it is, but it is in volume measurements. If someone wants to convert it to grams, be my guest. I'm not good at conversions and this is an old recipe, before everyone was interested in using weights.


CinnSwirl


Sourdough Cinnamon Swirl Bread


2 cups active, bubbly starter


1/2 cup milk


1 tsp. vanilla (optional)

Erzsebet Gilbert's picture
Erzsebet Gilbert

Hello, everybody!


So, here in Hungary, it seems like everybody's got a farm, and coextensively a vineyard.  My husband David and I don't, but we do have an incredibly kind old neighbor who's teaching us to make our own red wine. It's so much fun - picking our own grapes, grinding them, removing stems...  Like so:




Naturally, in gratitude I've baked him lots of bread.  We're not quite done, but in approximately two weeks we will have (for $50) 150 litres of red wine!  Which leads me to my question:


I've seen and read a number of beer bread recipes.  But obviously, we've got plentiful wine...  Are there any breads which call for a splash of wine in the dough?  It seems like it would be possible, but I've never seen any; I'm still a student baker, so I don't know if there are any chemical or taste-related reason for this.  Does anybody know, and if wine bread exists, any ideas?  


Thanks!  


Erzsebet


Also, if anybody is interested in other pictures and a diary of our winemaking process, it's on my blog - http://erzsebetgilbert.blogspot.com

md_massimino's picture

Sourdough 1.1.2. - new formula for Sourdough Bread

September 24, 2009 - 2:22pm -- md_massimino

I've been trying and trying to get my sourdough bread up but have had little success.  The 1-2-3 recipe worked out ok except it was always too gloppy to make anything but ciabatta.  So I started experimenting with different forumlas, twice a day for two weeks. I think I've hit on something and I'd like some of you guys to maybe try it out and see if it works as well for someon else as it does for me.

Stephanie Brim's picture
Stephanie Brim

I made these last night.

Here's my blog post, plus the recipe.

In all honesty, the entire brownie baking night came about because I was bored and wanted something chocolate. The ranting about grocery store brownies was actually me being pissed at myself because I broke down and, instead of baking my much better tasting ones, bought some frosted ones at the store a few nights ago in a pregnancy-craving-induced spending spree.

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