Exploring Multigranularity
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- GSnyde's Blog
Blog posts
with fresh grape yeast
recent baking with home made fresh grape yeast...working well!
petit cheese bread, fig+bacon bread and ham-epi
tomato-basil focaccia
pumpkin filling bread
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- 4 comments
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- kiki's Blog
More than 36 hours Sourdough Baguette
..... Those beautiful baguettes I tried this time, are baked by TX Farmer: " She puts everything she knows in this bread".
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- Connie.'s Blog
Holiday + breadcrumbs + pumpkin and feta pie
Weekend dawn has surrendered to lazy rain and on our kitchen counter French toast soaks as the remainder of the house sleeps.
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- 20 comments
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- PiPs's Blog
Prune & Brazil Nut Sourdough with Bulgar Scald, Pumpkin & Sunflower Seeds
Continuing our experiment with 1% SD seed and long counter top ferment and proofing we tried out several new ideas with this bake. The average kitchen temperature over the 24 hours was 77 F degrees.
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- dabrownman's Blog
60% Whole Grain SD / YW Bread With Caraway, Rye Chops, Coffee and Cocoa
We decided to take our 1% SD starter experiment to the dark side by using much more whole grains; mainly rye and add some yeast water into the mix to try to open the crumb. Our previous YW experiments show that YW can open the crumb dramatically more than what SD seed can do on its own when it comes to high percent whole grain breads.
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- dabrownman's Blog
Pesto Sourdough Baguettes - A "36 Hour" Variation
This is another variation on txfarmer's 36 hour baguettes. Garlic bread on steriods. Super duper tasty.
Story and recipe at Wandering Bread
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- Wandering Bread's Blog
Valais Rye Bread - and a tart, some soup, for chilly autumn nights
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- txfarmer's Blog
Bánh Mì - Vietnamese Baguette Sandwich
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- Wandering Bread's Blog
Super Easy Filled Bread Roll Recipe
This is one of the first bread recipes I tried at home some fifteen years ago and still remains my favorite ever since. This is a super easy bread roll recipe. You don't need any technical know-how, expertise, skills or experience to bake this bread recipe. It's all very easy and practical, You don't even need a scale! And the whole mixing, shaping and baking process is only +/- 60 minutes.
I got this recipe from a handbook used in food science and technology class which has been modified by me to make it even more easier.- Log in or register to post comments
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- ed9762's Blog