Isand66's blog

My last bake was a lemon sourdough which ended up as food for the squirrels unfortunately.  I decided to recover from that calamity and baking a good wholesome multi-grain bread.

Okay, I'm back to my normal self again baking abi-normal breads.  I've made bread with corn flour before, but this time I wanted to use a slurry of roasted corn as well as use corn flour in the sourdough starter.  I also wanted to add some cheese and I thought some nice salty tasting Feta cheese would be a good combination.  The bread is just about to come out of the oven and I ca

   Every once in a while I feel the need to make a more simple bread; one that will make a great sandwich.  With that in mind I decided to make a version of a Pain Au Levain using some French style flour from KAF, whole wheat and some dark rye flour and toasted wheat germ in the final dough.

  Stranded in my house for another day since Nemo swamped Long Island with 20 -30 inches of snow I needed some more bread to eat. I decided to make some nice soft and tasty rolls that will be great for sandwiches and/or snacking.

The storm has come and it has delivered as promised.  Here on the South Shore of Long Island where I live we spent most of the morning digging out of 20+ inches of icy heavy snow.  In between the snow plowing and digging I managed to shape and get my latest bread in the oven.

Today's the Superbowl and I was asked to make some pretzel rolls to bring to the party we're going to.  I made a batch for Christmas Eve which everyone raved about so I used the same recipe I found on the TFL website.  I also couldn't help but try my own variation using my sourdough starter, pumpernickel flour and cheddar cheese.

I think the name of this bread is probably the longest one I've ever used or seen for that matter!  There are just too many things thrown in this latest bake to make it any shorter and do the bread justice.

Since I had some leftover Durum YW starter from my last bake I decided to make English Muffins again.  I followed the same recipe I used the last time but this time the starter was 100% Durum flour and I used my European style flour from KAF for the main dough.  Similar to last time I used Greek Yogurt (2%) and I added some Cheddar cheese as well.

I just refreshed my Yeast Water starter earlier in the week after returning home from a long business trip.  I have had great success mixing the Yeast Water starter with a traditional sourdough starter so I decided to follow a similar path.  To make things interesting and because I happen to love durum breads I decided to make a 65% hydration YW starter using only durum flour and for the

      I just returned from a 2 week business trip to China and after refreshing my starters I decided to make a coffee flavored bread that also was rich in multi-grains.  I have had great success using soakers in this style bread in the past so this was no different  I used malted rye berries, spelt kernels, buckwheat groats and soft white wheat berries all soaked