This has pulled pork, habenero bbq sauce, hot pico, and a mix of cheddar and monterray jack cheese. It was crispy, delicious, and brutally hot. I think I'm going to make it again this weekend!
A few weeks ago I made a Sourdough with Candied Orange that was a huge hit around here. The arrival of a pullman pan coincided with my wife's demands to make something like that again. This is based on PR's BBA Panettone with the following changes:
This was inspired by Franko's 25% Sour Rye with Toasted Seeds. I followed his recipe with the following alterations:
This is my take on Bon Appétit's Thyme Gougères. I subbed chives for the thyme, and used finely milled hard white wheat for the flour. I also hedged my bets with 1/4 teaspoon of baking powder. These are cheesily delicious, and are begging to be filled with something (duck liver patè maybe?)
Inspired by GermanFoodie's Sourdough Whole Wheat Crackers I used up some extra starter last night with a batch. I added 1/4 teaspoon caramel color to the dough, rested for 5 hours, and sprinkled with oregano, basil and kosher salt prior to baking. They came out tasty, really crispy and surprisingly sour, and are a way better deal than the 'gourmet' crackers available at the store. The only change I'll make next time is to incorporate the dried herbs into the dough rather than sprinkling on top.
Much like the planets, my need to refresh my 100% rye starter aligned with the arrival of Inside the Jewish Bakery. I've tried to do a 'traditional' yeasted rye in the past using commercial flour, but the results weren't particularly great, and neither my wife nor I like whole caraway seeds. When I read the recipe for the Old School Jewish Deli Rye, and saw the ground-up caraway, a little light went on, and I knew that was going to be my first bake from the book.
I broke out the metal 'stones' for my Retsel and made cornbread tonight. The corn was organic blue corn from Heartland Mill. The wheat flour in the recipe was a mixture of hard red and hard white wheat from Pleasant Hill. These, plus some butter and jam, were all we needed for dinner tonight.
Mini-loaf madness continues! This is Reinhart's basic sourdough, made from sourdo.com San Francisco culture that's been fed only with KA bread flour. With the addition of 5 oz of chopped dried figs and 4 oz of walnuts, the bread is excellent, but has no real sour. I'm not sure I'm continuing with this particular starter...
