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April 17, 2009 - 9:05pm
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dmsnyder Recipe Index

Rye Breads

TFL Handbook section about Rye Flour [1]

Jewish Sour Rye [2]

Jewish Sour Rye: an update [3]

Norm's Sour Rye [4]

Russian Rye [5]

Pumpernickel Bread from George Greenstein's "Secrets of a Jewish Baker" [6]

Care and feeding of a rye sour [7]

Hamelman's Flax seed rye bread - Thanks, hansjoakim! [8]

Three-Stage 80% Sourdough Rye Bread from Hamelman's "Bread" [9]

Hansjoakim's Favorite 70% Sourdough Rye [10]

Sourdough Rye from Advanced Bread & Pastry [11]

Baguettes

San Joaquin Sourdough Baguettes [12]

Baguette crumb - 65% hydration dough [13] (Pat Roth's baguettes)

Proth5's "Starting to get the bear" baguettes [14]

Anis Bouabsa ficelles [15]

Philippe Gosselin's Baguettes [16]

Baguette Tradition after Phillip Gosselin [17]

Épi de Blé [18]

Sourdough Breads

The Great Baguette quest N°3: Anis Bouabsa [19]   This was the origin of what evolved into my San Joaquin Sourdough

San Joaquin Sourdough 1 [20]

San Joaquin Sourdough variation [21]

San Joaquin Sourdough, updated [22] 10/10/2010

San Joaquin Sourdough: Update [23] 6/26/2011

San Joaquin Sourdough Baguettes [12] (2013. Latest version.)

My favorite multi-grain sourdough bread 11-10-2020 [24]

Buttermilk-Spelt Sourdough Bread [25]

Susan from San Diego's Ultimate Sourdough [26]

Susan from San Diego's Original Sourdough [27]

Sourdough Italian Baguettes [28] (5/2015)

Sourdough Italian Bread [29]

Italian-San Joaquin Sourdough [30] 

Italian bread with currents, fennel and pine nuts [31]

San Francisco Sourdough from Reinhart's “Crust&Crumb” [32]

Sourdough bread with new steaming method [33]

Sourdough Multigrain Bread from "Advanced Bread and Pastry" [34]

Greek Bread - Improved [35]

Sourdough Pan de Horiadaki from "A Blessing of Bread" [36]

Miche from SFBI Artisan II - 2 kg [37]

This miche is a hit! [38]

Country Bread with fresh-milled flours [39]

Walnut Raisin Sourdough Bread from SFBI Artisan II [40]

Sourdough Fig-Walnut Bread, a new and improved version [41]

Sourdough Bread from SFBI Artisan II [42]  also see This week's baking - July 18, 2016 [43]

Miche from Michel Suas' "Advanced Bread and Pastry" [44]

Vermont Sourdough with Increased Whole Grain, from Hamelman's "Bread" [45]

5-grain Sourdough with Rye Sourdough from Hamelman's "Bread" [46]

Multi-grain sourdough bread made with home-milled flours August 12, 2018 [47]

Sourdough Whole Wheat Bread from AB&P [48]

Gérard Rubaud Pain au Levain [49]

My San Francisco Sourdough Quest, Take 4 [50] (The best version)

My San Francisco Sourdough Quest, Take 6 (and final?) [51]

San Francisco-style Sourdough Bread with Walnuts and Sour Cherries [52]

San Francisco-style Sourdough Bread with Walnuts and Figs [53]

Sourdough Honey Whole Wheat Multigrain Bread [54]

Pane Valle Maggia, ver. 2 3/7/2014 [55]

Pane Valle del Maggia [56]

San Francisco-style Sourdough Bread with increased whole wheat flour [57]

San Francisco-style Sourdough Bread 3-22-2019 [58]

Pugliese Capriccioso [59]

Pizza

Pizza Bliss [60]

Pizza made with Sourdough Starter Discard [61]

 

Sweet Breads & Pastries

Cheese Pockets [62]

Other/Tutorials

Debra Wink's wonderful instructions for creating a sourdough starter: The Pineapple Juice Solution, Part 2 [63]

Scoring Bread [64]

Scoring Bread: An updated tutorial [65]

Scoring Bread made with high-hydration dough [66]

Proofing "en couche:" or A Couching Coaching [67]

Flipping Board (Transfer Peel) Demonstration [68]

High Hydration dough Shaping [69] - From SFBI

My sourdough starter routine: a FAQ [70]
[71]

Baker's Math: A tutorial  [72]

Converting starter hydrations: A Tutorial. Or through thick and thin and vice versa [73]

Understanding autolyse [74]

Baking under an aluminum foil roasting pan [75]

Hamelman's “Stretch and Fold in the Bowl” no-knead technique [76]

KAF instructional videos [77]

NoKnead.html [78] (by Mark Sinclair/mcs)

Shaping a boule: a tutorial in pictures. [79]

Quick doodle should help [80] (rainbowz's cool diagram of how to use a transfer peel)

Mixing a stiff starter [81]

Norm's onion rolls and kaiser rolls [82]

Norm's Double Knot Rolls [83]

Kaiser roll shaping [84]

Tom Cat's Semolina Filone (from Glezer's Artisan Breads) [85]

Potato-Nut Bread from South Tyrol (Thanks, Salome!) [86]

SFBI Artisan I Workshop

SFBI Artisan I workshop: Day 1  [87]

SFBI Artisan I workshop: Day 2  [88]

SFBI Artisan I workshop: Day 3 [89]

SFBI Artisan I workshop: Day 4 [90]

SFBI Artisan I workshop: Day 5 [91]

SFBI Artisan II Workshop

SFBI Artisan II Workshop - Day 1 [92]

SFBI Artisan II Workshop - Day 2 [93]

SFBI Artisan II Workshop - Day 3 [94]

SFBI Artisan II Workshop - Day 4 [95]

SFBI Artisan II Workshop - Day 5 [96]


Source URL: http://www.thefreshloaf.com/node/11667/dmsnyder-recipe-index

Links
[1] http://www.thefreshloaf.com/handbook/rye-flour
[2] http://www.thefreshloaf.com/node/32681/jewish-sour-rye
[3] http://www.thefreshloaf.com/node/57389/jewish-sour-rye-update
[4] http://www.thefreshloaf.com/node/6145/sour-rye-bread-norm039s-formula”
[5] http://www.thefreshloaf.com/node/7503/russian-rye”
[6] http://www.thefreshloaf.com/node/13350/pumpernickel-bread-george-greenstein039s-quotsecrets-jewish-bakerquot
[7] http://www.thefreshloaf.com/node/4796/greenstein039s-sourdough-rye-rye-sour-care-and-feeding-illustrated”
[8] http://www.thefreshloaf.com/node/13726/hamelman039s-flax-seed-rye-bread-thanks-hansjoakim
[9] http://www.thefreshloaf.com/node/28570/threestage-80-sourdough-rye-bread-hamelmans-bread
[10] http://www.thefreshloaf.com/node/13552/hansjoakim039s-favorite-70-sourdough-rye
[11] http://www.thefreshloaf.com/node/18199/sourdough-rye-advanced-bread-amp-pastry
[12] http://www.thefreshloaf.com/node/32906/san-joaquin-sourdough-baguettes
[13] http://www.thefreshloaf.com/node/10852/baguette-crumb-65-hydration-dough
[14] http://www.thefreshloaf.com/node/21620/proth5039s-quotstarting-get-bearquot-baguettes
[15] http://www.thefreshloaf.com/node/9839/ficelles-made-anis-bouabsa039s-baguette-formula”
[16] http://www.thefreshloaf.com/node/8524/philippe-gosselin039s-pain-à-l039ancienne-according-peter-reinhart-interpretted-dmsnyder-m”
[17] http://www.thefreshloaf.com/node/23821/baguette-tradition-after-phillip-gosselin
[18] http://www.thefreshloaf.com/node/11655/my-first-épi-de-blé”
[19] http://www.thefreshloaf.com/node/8066/great-baguette-quest-n%C2%B03-anis-bouabsa
[20] http://www.thefreshloaf.com/node/8454/pain-de-campagne”
[21] http://www.thefreshloaf.com/node/11573/san-joaquin-sourdough-another-variation”
[22] http://www.thefreshloaf.com/node/20036/san-joaquin-sourdough-updated
[23] http://www.thefreshloaf.com/node/24078/san-joaquin-sourdough-update
[24] http://www.thefreshloaf.com/node/66323/my-favorite-multigrain-sourdough-bread-11102020
[25] http://www.thefreshloaf.com/node/65049/buttermilkspelt-sourdough-bread
[26] http://www.thefreshloaf.com/node/11460/susan-san-diego039s-quotultimate-sourdoughquot”
[27] http://www.thefreshloaf.com/node/11321/susan-san-diego039s-quotoriginal-sourdoughquot”
[28] http://www.thefreshloaf.com/node/42511/sourdough-italian-baguettes
[29] http://www.thefreshloaf.com/node/8858/sourdough-italian-bread”
[30] http://www.thefreshloaf.com/node/25413/italiansan-joaquin-sourdough
[31] http://www.thefreshloaf.com/node/51692/italian-bread-currents-fennel-and-pine-nuts
[32] http://www.thefreshloaf.com/node/7446/reinhart039s-san-francisco-sourdough-quotcrust-amp-crumbquot-some-new-variations”
[33] http://tfl.thefreshloaf.com/node/13447/sourdough-bread-good-results-new-tweak-my-steaming-method”
[34] http://www.thefreshloaf.com/node/15794/sourdough-multigrain-bread-quotadvanced-bread-and-pastryquot
[35] http://www.thefreshloaf.com/node/15470/greek-bread-improved
[36] http://www.thefreshloaf.com/node/23828/sourdough-pan-de-horiadaki-quota-blessing-breadquot
[37] http://www.thefreshloaf.com/node/21875/miche-sfbi-artisan-ii-2-kg
[38] http://www.thefreshloaf.com/node/21644/miche-hit
[39] http://www.thefreshloaf.com/node/21389/country-bread-freshmilled-flours
[40] http://www.thefreshloaf.com/node/21289/walnut-raisin-sourdough-bread-sfbi-artisan-ii
[41] http://www.thefreshloaf.com/node/51413/sourdough-figwalnut-bread-new-and-improved-version
[42] http://www.thefreshloaf.com/node/27968/sourdough-bread-sfbi-artisan-ii
[43] http://www.thefreshloaf.com/node/48663/weeks-baking-july-18-2016
[44] http://www.thefreshloaf.com/node/20962/miche-michel-suas039-quotadvanced-bread-and-pastryquot
[45] http://www.thefreshloaf.com/node/19801/vermont-sourdough-increased-whole-grain-hamelman039s-quotbreadquot
[46] http://www.thefreshloaf.com/node/16957/5grain-sourdough-rye-sourdough-hamelman039s-quotbreadquot
[47] http://www.thefreshloaf.com/node/57082/multigrain-sourdough-bread-made-homemilled-flours-august-12-2018
[48] http://www.thefreshloaf.com/node/19691/sourdough-whole-wheat-bread-abampp
[49] http://www.thefreshloaf.com/node/15948/g%C3%A9rard-rubaud-pain-au-levain
[50] http://www.thefreshloaf.com/node/27892/my-san-francisco-sourdough-quest-take-4
[51] http://www.thefreshloaf.com/node/28377/my-san-francisco-sourdough-quest-take-6-and-final
[52] http://www.thefreshloaf.com/node/32648/san-franciscostyle-sourdough-bread-walnuts-and-sour-cherries
[53] http://www.thefreshloaf.com/node/32520/san-franciscostyle-sourdough-bread-walnuts-and-figs
[54] http://www.thefreshloaf.com/node/33516/sourdough-honey-whole-wheat-multigrain-bread
[55] http://www.thefreshloaf.com/node/37492/pane-valle-maggia-ver-2-372014
[56] http://www.thefreshloaf.com/node/37316/pane-valle-del-maggia
[57] http://www.thefreshloaf.com/node/33362/san-franciscostyle-sourdough-bread-increased-whole-wheat-flour
[58] http://www.thefreshloaf.com/node/59685/san-franciscostyle-sourdough-bread-3222019
[59] http://www.thefreshloaf.com/node/25488/pugliese-capriccioso
[60] http://www.thefreshloaf.com/node/34452/pizza-bliss
[61] http://www.thefreshloaf.com/node/37179/pizza-made-sourdough-starter-discard
[62] http://www.thefreshloaf.com/node/10972/cheese-pockets”
[63] http://www.thefreshloaf.com/10901/pineapple-juice-solution-part-2
[64] http://tfl.thefreshloaf.com/handbook/scoring
[65] http://www.thefreshloaf.com/node/31887/scoring-bread-updated-tutorial
[66] http://www.thefreshloaf.com/node/30001/scoring-bread-made-highhydration-dough
[67] http://www.thefreshloaf.com/node/31587/proofing-en-couche-or-couching-coaching
[68] http://www.thefreshloaf.com/node/31757/flipping-board-transfer-peel-demonstration
[69] https://www.youtube.com/watch?v=vEG1BjWroT0
[70] http://www.thefreshloaf.com/node/41151/my-sourdough-starter-routine-faq
[71] http://search.kingarthurflour.com/search?p=R&srid=S2-USWSD01&lbc=kingarthurflour&w=sourdough%20starter&url=http%3a%2f%2fwww.kingarthurflour.com%2fshop%2fitems%2fclassic-fresh-sourdough-starter-1-oz%231522%23&rk=1&uid=51763198&sid=2&ts=custom&rsc=r%3aaaLbakAIWPJwVA
[72] http://www.thefreshloaf.com/node/28464/bakers-math-tutorial
[73] http://www.thefreshloaf.com/node/19864/converting-starter-hydrations-tutorial-or-through-thick-and-thin-and-vice-versa
[74] http://www.thefreshloaf.com/node/32703/autolyse-always-necessary#comment-249532
[75] http://www.thefreshloaf.com/node/9939/minimalist-baking”
[76] http://www.thefreshloaf.com/node/10682/mystery-page-249-solved”
[77] http://www.kingarthurflour.com/videos/
[78] http://thebackhomebakery.com/Tutorials/NoKnead.html
[79] http://www.thefreshloaf.com/node/19346/shaping-boule-tutorial-pictures
[80] http://www.thefreshloaf.com/node/15442/how-does-one-go-quoten-couchequot-quotout-couchequot#comment-98267
[81] http://www.thefreshloaf.com/node/28535/stiff-starter-question-how-well-do-i-develop-stiff-starter#comment-215385
[82] http://www.thefreshloaf.com/node/9877/march-3-should-be-tfl-holiday”
[83] http://www.thefreshloaf.com/node/9625/norm039s-double-knotted-rolls”
[84] http://www.thefreshloaf.com/node/59791/kaiser-roll-shaping
[85] http://www.thefreshloaf.com/node/8114/tom-cat039s-semolina-filone-maggie-glezer039s-quotartisan-breadsquot”
[86] http://www.thefreshloaf.com/node/12819/potatonut-bread-south-tyrol-thanks-salome
[87] http://www.thefreshloaf.com/node/19172/sfbi-artisan-i-workshop-day-1
[88] http://www.thefreshloaf.com/node/19187/sfbi-artisan-i-workshop-day-2
[89] http://www.thefreshloaf.com/node/19202/sfbi-artisan-i-workshop-day-3
[90] http://www.thefreshloaf.com/node/19220/sfbi-artisan-i-workshop-day-4
[91] http://www.thefreshloaf.com/node/19231/sfbi-artisan-i-workshop-day-5
[92] http://www.thefreshloaf.com/node/21093/sfbi-artisan-ii-workshop-day-1
[93] http://www.thefreshloaf.com/node/21111/sfbi-artisan-ii-workshop-day-2
[94] http://www.thefreshloaf.com/node/21127/sfbi-artisan-ii-workshop-day-3
[95] http://www.thefreshloaf.com/node/21143/sfbi-artisan-ii-workshop-day-4
[96] http://www.thefreshloaf.com/node/21154/sfbi-artisan-ii-workshop-day-5