In our quest for the ever better pizza dough, this time we went with cherry yeast water and a pinch of ADYfor the levain using durum semolina and AP for the flour. It was built over two 4 hour stages and then mixed with the dough flour, that had been autolysed for 1 hour water, salt and water.
Before going gluten free, I used to love making Jason's Coccodrillo Ciabatta. So quick, easy and delicious! I wanted to try to create something similar with my gf flours and this is what I came up with. If you enjoy the taste of sorghum, you'll definitely appreciate this one. :)
It is blueberry season in the Fraser Valley of Vancouver and we get these blue beauties by the flat at least a few times a month. In August we get the large variety that are about almost an inch and a half in diameter.
I made some spelt pancakes which have now completely replaced the original all purpose flour pancakes in my home. The all purpose ones always made me feel grossly full and unhealthy.
Blueberry compote made with some lemon zest, lemon juice, pinch of Mexican cinnamon, blueberries and brown sugar.
My first bakes from Flour Water Salt Yeast, by Ken Forkish
David M. Snyder
July 20, 2013
I've been aware of Ken's Artisan Bakery in Portland, Oregon since shortly after it opened. I've driven by it a few times on my way to somewhere else, but, if I've ever had Ken's bread, it has been in Portland restaurants. And I'm pretty sure I have.
I just baked a half batch using Syd-a's, recipe. Great recipe and great pita the very first time:
So local grain has slowly started to make its way back into the market and I chose to use a local Red Winter Wheat grown in Honeydew, Ca about an hour and a half from here. I splurged and bought 7 lbs to make a 60% Whole Wheat Sour w/ Cracked Wheat.
been craving to bake one with saffron .. used truffle salt and Pecorino al Tartufo with this bake. it's my close friend's birthday today, baked this classy bread for my classy friend :)
added 25% oak smoked flour to HP and AP flour. 75% hydration and used a white spelt starter.
pretty golden yellow crust
Hi guys! It has been a long time since I've written here. Meanwhile I have started a Romanian cooking blog, where I have began to post stories about some of the breads I am baking. I wanted to show you some pictures of these two breads I made. I will try to share more often also here my experiences with sourdough.
So here is the potato bread, a very tasty bread, which filled my whole house with the smell of roasted potatoes. You can check the formula here. The dough was retarded overnight in the fridge.
This bread is similar to the one we made two weeks ago that was whole wheat, spelt and farro. We milled the grains and fed the 25% sifted portion to the starter to make the levain - last time we had a 78% extraction. My starter doesn’t seem to mind these slim pickings.
