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.
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
This was going to be bread for my wife's stuffing this weekend, but the impending snow storm has postponed our family dinner and the need for stuffing. Not to mention she informed me she wanted a simple white bread and challah bread anyway, so I will be happy to eat this tasty cheesy, eggy bread all by myself. No complaints here as this turned out excelle
Well this was supposed to be rolls and not a miche, but when mixing up this concoction it ended up very wet. I was just going to make a simple potato bread but after I accidentally dropped the container of ricotta cheese out of the refrigerator and onto the floor where it proceeded to crack open I figured I might as well add it to the cauldron.
It's not quite New Years Eve yet, but I figured it was time to try some champagne in a sourdough bread anyway. What goes better with champagne than some orange juice? (I hate strawberries so that was not an option!). I added some dried blood orange peel to the starter and the final dough to add some nice fruity flavor.
I created a durum semolina starter and used durum flour along with some KAF French Style flour for the final dough.
