dabrownman's blog

Well, I am happy as punch with the latest version of my multi grain challah bread that is baked at 450F and steamed in the oven for 20 minutes -verses the cloche.  But, I am disappointed I was not able to control my experiment to find out if the cloche or oven steaming method was better.  The higher temperature worked best for both but, this attempt, the bread rose much higher and faster than the Wagner Ware loaf even though  both were identical in every way.  The only thing I can think of is that the starter, which was the same for eac

to catch up on. First off I got a new SD starter going using sourdoughlady's technique.  I used minneola juice instead of pineapple since I have citrus in the back yard. Here it is in the middle of the Minneola / Apple Yeast waters teketeke helped me get started .

You just have to have some hummus with that great Pita bread you just made but don't buy that crud in the store that is just horrible and full a so many bad things, foul smells and  unusual tastes.  Make your own it is easy!!!  Here is how.  Simmer off till tender 1 1/2 cups of  dried Garbanzos (about an hour) that you soaked overnight in some home made chicken stock to cover and a bay leaf.  Let the beans cool in the stock in the fridge and drain off the liquid and reserve it in case the hummus is too thick or, better yet, to make garbanzo

Here are a couple of shots of the SD Raspberry Pancakes made for breakfast a couple of days ago.  The spring was incredible !!! I used a starter that had been refreshed 3 days before some it wasn't in peak form.  Made the batter the night before and let it sit in the fridge overnight.  Very tasty too.  Another blog on TFL, sorry I can't remember which, inspired me.

I have picking teketeke's (Akikio) brain on making a yeast water starter and baking bread with it.  Akiko is a a generous person and very knowlegable about YW.  Since I have minneolas in the back yard, I started my yeast water with them and apples.  I was successful first time thanks to Akiko.  I built up a levain over 3 days and started searching for a recipe to use it on.  Zolablue's explosive spring Semolina Bread jumped out because the crumb I thought would work very well with the color of the TW.  Here is my formula,  Sorry it is not as

Make your own Greek yogurt and then use the drippings to make great bread by substituting the yogurt whey water for the water in your bread.

Get stuck with too many Red Pears and and Blueberries?  Make a chocolate crust, lemon and blueberry cheesecake and a blueberry, ginger and red pear Italian fruit tart with home made Puff Pastry that's what !!!!!

After finding out the Pierre Nury's Rustic Light Rye didn't have much if any rye taste or earthy taste either, I decided to try and see if I could get more rye taste and earth flavor without totally compromising Pierre's fine SD bread completely.