Blog posts

After the our take on Ballymaloe’s Brown Bread with Guinness and Biga, turned out so nice for St. Paddy’s Day, we wondered why we haven’t ever seen this bread baked as a sourdough at Ballymaloe?  So we thought we would give it a go with Not Mini's Ancient WW SD Starter that is almost 2 weeks old and nearly tripling after 8 hours now.

This one is inspired by TFL posts, specifically ones by Yuko & Evon Lim, of breads made with red wine.

My raisin yeast water was ready and raring to go. Till now I have always added a bit of instant yeast to my YW breads for luck. This time I decided to take risk and see if the YW could manage on its own. As this was to be a test for my YW,  I decided to stick to few simple ingredients. First I soaked 100 gms chopped dried figs in 100 gms Shiraz and kept overnight.

     As I mentioned in my previous post I recently purchased a Brod and Taylor proofer and I have been experimenting with it to see how it affects the sourness and overall bread.

While cleaning up some of my brewing equipment, I noticed the water getting colder and colder. Out of propane! I called the company, took Monday off to wait for the guy, then decided it'd be a great excuse for some sourdough!

I refreshed my starter with some locally grown and milled whole wheat bread flour. I decided to do the basic Pain au Levain in Bread Alone, with the addition of a bunch of fresh rosemary I had in the fridge.

I make these outside of my home for people and they absolutely love them. Everyone who has tasted them says they taste better than Cinnabon's. Those are not my words.

I made these the other day and they were gone in minutes. I went to a restaurant called Bar Louie and ordered these and said, "I have to make these". I already love pretzels, so why not?

I see I'm not the only one who was on a quest for the perfect croissant...I'm on the quest for the perfect pain au chocolat i just want the dough to be right. I want my croissant and pain au chocolat to taste like the one from Galaxy Desserts/Williams-Sonoma. I came relatively close and this is the results I have thus far. These tasted great but I have no idea where to get fresh yeast from so I used active dry rapid yeast and I think the fresh yeast is what I'm mixing for them to be absolutely perfect. I love the way the layers looks.

Hello Fresh Loaf Friends,

Hi,

Along with croissants, the miches (Hamelman and Shiao-Pings post Miche Gerard Rubaud, the post that initially lured me into TFL) felt quite out of reach, and I had as many failures as trials.

Recently I ordered a bag of 

in the belief it was strong white flour.