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]
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]
Proth5's "Starting to get the bear" baguettes [14]
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 variation [21]
San Joaquin Sourdough, updated [22] 10/10/2010
San Joaquin Sourdough: Update [23] 6/26/2011
San Joaquin Sourdough Baguettes [12]Susan from San Diego's Ultimate Sourdough [24]
Susan from San Diego's Original Sourdough [25]
Sourdough Italian Baguettes [26] (5/2015)
Italian-San Joaquin Sourdough [28]
Italian bread with currents, fennel and pine nuts [29]
San Francisco Sourdough from Reinhart's “Crust&Crumb” [30]
Sourdough bread with new steaming method [31]
Sourdough Multigrain Bread from "Advanced Bread and Pastry" [32]
Sourdough Pan de Horiadaki from "A Blessing of Bread" [34]
Miche from SFBI Artisan II - 2 kg [35]
This miche is a hit! [36]
Country Bread with fresh-milled flours [37]
Walnut Raisin Sourdough Bread from SFBI Artisan II [38]
Sourdough Fig-Walnut Bread, a new and improved version [39]
Sourdough Bread from SFBI Artisan II [40] also see This week's baking - July 18, 2016 [41]
Miche from Michel Suas' "Advanced Bread and Pastry" [42]
Vermont Sourdough with Increased Whole Grain, from Hamelman's "Bread" [43]
5-grain Sourdough with Rye Sourdough from Hamelman's "Bread" [44]
Multi-grain sourdough bread made with home-milled flours August 12, 2018 [45]
Sourdough Whole Wheat Bread from AB&P [46]
Gérard Rubaud Pain au Levain [47]
My San Francisco Sourdough Quest, Take 4 [48] (The best version)
My San Francisco Sourdough Quest, Take 6 (and final?) [49]
San Francisco-style Sourdough Bread with Walnuts and Sour Cherries [50]
San Francisco-style Sourdough Bread with Walnuts and Figs [51]
Sourdough Honey Whole Wheat Multigrain Bread [52]
Pane Valle Maggia, ver. 2 3/7/2014 [53]
San Francisco-style Sourdough Bread with increased whole wheat flour [55]
Pugliese Capriccioso [56]
Pizza
Pizza Bliss [57]
Pizza made with Sourdough Starter Discard [58]
Sweet Breads & Pastries
Cheese Pockets [59]
Other
Scoring Bread [60]
Scoring Bread: An updated tutorial [61]
Scoring Bread made with high-hydration dough [62]
Proofing "en couche:" or A Couching Coaching [63]
Flipping Board (Transfer Peel) Demonstration [64]
My sourdough starter routine: a FAQ [65]
[66]
Converting starter hydrations: A Tutorial. Or through thick and thin and vice versa [68]
Baking under an aluminum foil roasting pan [70]
Hamelman's “Stretch and Fold in the Bowl” no-knead technique [71]
KAF instructional videos [72]
NoKnead.html [73] (by Mark Sinclair/mcs)
Shaping a boule: a tutorial in pictures. [74]
Quick doodle should help [75] (rainbowz's cool diagram of how to use a transfer peel)
Norm's onion rolls and kaiser rolls [77]
Kaiser roll shaping [79]
Tom Cat's Semolina Filone (from Glezer's Artisan Breads) [80]
Potato-Nut Bread from South Tyrol (Thanks, Salome!) [81]
SFBI Artisan I Workshop
SFBI Artisan I workshop: Day 1 [82]
SFBI Artisan I workshop: Day 2 [83]
SFBI Artisan I workshop: Day 3 [84]
SFBI Artisan I workshop: Day 4 [85]
SFBI Artisan I workshop: Day 5 [86]
SFBI Artisan II Workshop
SFBI Artisan II Workshop - Day 1 [87]
SFBI Artisan II Workshop - Day 2 [88]
SFBI Artisan II Workshop - Day 3 [89]