Blog posts

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.

Im like the guy whose computer guru told him he was too dumb to own a computer. I am starting to supect Im too dumb to attempt to learn to bake.

 tried today to make yeast rolls using a recipes from all recipes. Very simple measure mix let rise spoon dough into cupcake pan let rise again and bake for 10 min.

The last two bakes were a lower and then a higher percentage of whole grains  and more complex that this one at 48% whole grains.   We also used the KA mixer on speed 3 to knead the dough for 8 minutes instead of using French slap and folds and we baked the bread in a DO instead of on a stone with steam.

I was browsing through Fannie Farmer's  The Boston School of Cooking Cookbook, 1918, and ran across a recipe for Boston brown bread. It is a steam cooked bread from a batter. A search through the Fresh Loaf found several posts on this bread, mostly from Maggie Glezer's book, made with a fairly stiff dough.

Farmer's recipe calls for 1 cup each of rye meal, corn meal and Graham flour,  ¾ cup molasses, 1 tsp salt, ¾ tbsp soda and 1¾ cup milk or water (or 2 cups sour milk).

Earlier this week on a rainy day working from home, I fed my starter with 50% dark rye flour and 50% bread flour.  The next morning I made a dough with 10 ounces starter, 11 ounces water, 16 ounces of bread flour, and a teaspoon or two of salt.  All measurements are approximate: this wasn't something I tended to carefully, just a "background process" that I had running while doing other things.

This has to be my favourite of favourites if that makes sense.

Of course, I was very greedy and made this mid year when I was on my xmas bread mid winter binge…

But fear not, I will be making again next week, i just wanted to share now:)

Golden and gorgeous!!

ha ha many, many things!! BUT nothing is as luscious as the PANDORO…..

Happy holidays everyone!

This is a take on Guro’s lovely Caucasian Bread – a Christmas version, colored red, with sun-dried tomato pesto
for the filling :^)

There was a lovely round-up of Roses in this post (so many pretty breads featured!, which got me thinking about savory fillings and flavors for this bread).

How long ago was it?...

Finally 2 ? nice 1 lb. Sour Dough loaves. Lot of thanks to Mike Avery  

http://www.sourdoughhome.com/ 

 Nice crispy chewy crust and a moist rich tasting crumb. Definitely a keeper this time. The birds will have to go without.

Sending this toYeastspotting.
Click here for my blog index.

Holiday season is pumpkin season. Pumpkin in dishes, in pies, in cakes, in breads, and in croissants!