It's been a while since I made my own pizza so I figured it was time to make a go of it again. I have been reading many posts about using 00 style flour and how it really only works best when you can get your heat source over 700 degrees. I don't have the ability to do that just yet, so I decided to combine 50% Italian Style Flour from KAF and 50% KAF Bread Flour and see what h
I just recently started following discussions and fellow blog entries on this great site. One of the more popular recipes seems to be Dave Snyder's San Joaquin Sourdough I figured it was worth trying myself. You can find the original recipe (and this was one of his variations), at the following link:
I have about 100 recipes and counting I want to try from old cookbooks as well as new cookbooks, not to mention all the recipes I have saved from various blog posts and websites. Having said that I decided to experiment on my own instead and came up with a variation of Peter Reinhart's San Francisco sourdough using durum flo
I recieved my new delivery from King Arthur Flour the other day so decided to use some of my new ingredients and threw together a sourdough bread with eggs and corn flour (it's supposed to be finer and less gritty than corn meal). I also decided to add some Barley flour which I find adds a nice nutty flavor to the bread. The final loaf was a little dense, but overall I was sati
I was in a creative mood the other day and after my wife fried up some bacon I felt inspired to use the leftovers in a bread. You know what they say....."bacon makes everything taste better". It's hard to argue with this logic, so I decided to combine the bacon with some cheddar cheese, toasted onions and added some wheat germ I just bought from King Arthur Flour to add some nuttiness to the overall flavor profile. I boiled some potatoes an
