dmsnyder Recipe Index
Rye Breads
TFL Handbook section about Rye Flour [1]
Jewish Sour Rye [2]
Norm's Sour Rye [3]
Russian Rye [4]
Care and feeding of a rye sour [6]
Hamelman's Flax seed rye bread - Thanks, hansjoakim! [7]
Three-Stage 80% Sourdough Rye Bread from Hamelman's "Bread" [8]
Hansjoakim's Favorite 70% Sourdough Rye [9]
Sourdough Rye from Advanced Bread & Pastry [10]
Baguettes
San Joaquin Sourdough Baguettes [11]
Proth5's "Starting to get the bear" baguettes [13]
Philippe Gosselin's Baguettes [15]
Baguette Tradition after Phillip Gosselin [16]
Épi de Blé [17]
Sourdough Breads
The Great Baguette quest N°3: Anis Bouabsa [18] This was the origin of what evolved into my San Joaquin Sourdough
San Joaquin Sourdough variation [20]
San Joaquin Sourdough, updated [21] 10/10/2010
San Joaquin Sourdough: Update [22] 6/26/2011
San Joaquin Sourdough Baguettes [11]Susan from San Diego's Ultimate Sourdough [23]
Susan from San Diego's Original Sourdough [24]
Sourdough Italian Baguettes [25] (5/2015)
Italian-San Joaquin Sourdough [27]
Italian bread with currents, fennel and pine nuts [28]
San Francisco Sourdough from Reinhart's “Crust&Crumb” [29]
Sourdough bread with new steaming method [30]
Sourdough Multigrain Bread from "Advanced Bread and Pastry" [31]
Sourdough Pan de Horiadaki from "A Blessing of Bread" [33]
Miche from SFBI Artisan II - 2 kg [34]
This miche is a hit! [35]
Country Bread with fresh-milled flours [36]
Walnut Raisin Sourdough Bread from SFBI Artisan II [37]
Sourdough Fig-Walnut Bread, a new and improved version [38]
Sourdough Bread from SFBI Artisan II [39] also see This week's baking - July 18, 2016 [40]
Miche from Michel Suas' "Advanced Bread and Pastry" [41]
Vermont Sourdough with Increased Whole Grain, from Hamelman's "Bread" [42]
5-grain Sourdough with Rye Sourdough from Hamelman's "Bread" [43]
Sourdough Whole Wheat Bread from AB&P [44]
Gérard Rubaud Pain au Levain [45]
My San Francisco Sourdough Quest, Take 4 [46] (The best version)
My San Francisco Sourdough Quest, Take 6 (and final?) [47]
San Francisco-style Sourdough Bread with Walnuts and Sour Cherries [48]
San Francisco-style Sourdough Bread with Walnuts and Figs [49]
Sourdough Honey Whole Wheat Multigrain Bread [50]
Pane Valle Maggia, ver. 2 3/7/2014 [51]
San Francisco-style Sourdough Bread with increased whole wheat flour [53]
Pugliese Capriccioso [54]
Pizza
Pizza Bliss [55]
Pizza made with Sourdough Starter Discard [56]
Sweet Breads & Pastries
Cheese Pockets [57]
Other
Scoring Bread [58]
Scoring Bread: An updated tutorial [59]
Scoring Bread made with high-hydration dough [60]
Proofing "en couche:" or A Couching Coaching [61]
Flipping Board (Transfer Peel) Demonstration [62]
My sourdough starter routine: a FAQ [63]
[64]
Converting starter hydrations: A Tutorial. Or through thick and thin and vice versa [66]
Baking under an aluminum foil roasting pan [68]
Hamelman's “Stretch and Fold in the Bowl” no-knead technique [69]
KAF instructional videos [70]
NoKnead.html [71] (by Mark Sinclair/mcs)
Shaping a boule: a tutorial in pictures. [72]
Quick doodle should help [73] (rainbowz's cool diagram of how to use a transfer peel)
Norm's onion rolls and kaiser rolls [75]
Tom Cat's Semolina Filone (from Glezer's Artisan Breads) [77]
Potato-Nut Bread from South Tyrol (Thanks, Salome!) [78]
SFBI Artisan I Workshop
SFBI Artisan I workshop: Day 1 [79]
SFBI Artisan I workshop: Day 2 [80]
SFBI Artisan I workshop: Day 3 [81]
SFBI Artisan I workshop: Day 4 [82]
SFBI Artisan I workshop: Day 5 [83]
SFBI Artisan II Workshop
SFBI Artisan II Workshop - Day 1 [84]
SFBI Artisan II Workshop - Day 2 [85]
SFBI Artisan II Workshop - Day 3 [86]