dmsnyder Recipe Index
Rye Breads
Jewish Sour Rye [1]
Norm's Sour Rye [2]
Russian Rye [3]
Care and feeding of a rye sour [5]
Hamelman's Flax seed rye bread - Thanks, hansjoakim! [6]
Three-Stage 80% Sourdough Rye Bread from Hamelman's "Bread" [7]
Hansjoakim's Favorite 70% Sourdough Rye [8]
Sourdough Rye from Advanced Bread & Pastry [9]
Baguettes
San Joaquin Sourdough Baguettes [10]
Proth5's "Starting to get the bear" baguettes [12]
Philippe Gosselin's Baguettes [14]
Baguette Tradition after Phillip Gosselin [15]
Épi de Blé [16]
Sourdough Breads
San Joaquin Sourdough variation [18]
San Joaquin Sourdough, updated [19] 10/10/2010
San Joaquin Sourdough: Update [20] 6/26/2011
Susan from San Diego's Ultimate Sourdough [21]
Susan from San Diego's Original Sourdough [22]
Italian-San Joaquin Sourdough [24]
San Francisco Sourdough from Reinhart's “Crust&Crumb” [25]
Sourdough bread with new steaming method [26]
Sourdough Multigrain Bread from "Advanced Bread and Pastry" [27]
Sourdough Pan de Horiadaki from "A Blessing of Bread" [29]
Miche from SFBI Artisan II - 2 kg [30]
This miche is a hit! [31]
Country Bread with fresh-milled flours [32]
Walnut Raisin Sourdough Bread from SFBI Artisan II [33]
Sourdough Bread from SFBI Artisan II [34]
Miche from Michel Suas' "Advanced Bread and Pastry" [35]
Vermont Sourdough with Increased Whole Grain, from Hamelman's "Bread" [36]
5-grain Sourdough with Rye Sourdough from Hamelman's "Bread" [37]
Sourdough Whole Wheat Bread from AB&P [38]
Gérard Rubaud Pain au Levain [39]
My San Francisco Sourdough Quest, Take 4 [40] (The best version)
My San Francisco Sourdough Quest, Take 6 (and final?) [41]
San Francisco-style Sourdough Bread with Walnuts and Sour Cherries [42]
San Francisco-style Sourdough Bread with Walnuts and Figs [43]
Sourdough Honey Whole Wheat Multigrain Bread [44]
Pane Valle Maggia, ver. 2 3/7/2014 [45]
San Francisco-style Sourdough Bread with increased whole wheat flour [47]
Pugliese Capriccioso [48]
Pizza
Pizza Bliss [49]
Pizza made with Sourdough Starter Discard [50]
Sweet Breads & Pastries
Cheese Pockets [51]
Other
Scoring Bread [52]
Scoring Bread: An updated tutorial [53]
Scoring Bread made with high-hydration dough [54]
Proofing "en couche:" or A Couching Coaching [55]
Flipping Board (Transfer Peel) Demonstration [56]
dmsnyder starter FAQ [57]
[58]
Converting starter hydrations: A Tutorial. Or through thick and thin and vice versa [60]
Baking under an aluminum foil roasting pan [62]
Hamelman's “Stretch and Fold in the Bowl” no-knead technique [63]
KAF instructional videos [64]
NoKnead.html [65] (by Mark Sinclair/mcs)
Shaping a boule: a tutorial in pictures. [66]
Quick doodle should help [67] (rainbowz's cool diagram of how to use a transfer peel)
Norm's onion rolls and kaiser rolls [69]
Tom Cat's Semolina Filone (from Glezer's Artisan Breads) [71]
Potato-Nut Bread from South Tyrol (Thanks, Salome!) [72]
SFBI Artisan I Workshop
SFBI Artisan I workshop: Day 1 [73]
SFBI Artisan I workshop: Day 2 [74]
SFBI Artisan I workshop: Day 3 [75]
SFBI Artisan I workshop: Day 4 [76]
SFBI Artisan I workshop: Day 5 [77]
SFBI Artisan II Workshop
SFBI Artisan II Workshop - Day 1 [78]
SFBI Artisan II Workshop - Day 2 [79]
SFBI Artisan II Workshop - Day 3 [80]