I created a new starter last week from just cornmeal and water (150% hydration) as a bit of an experiment. It has a really nice sour smell to it and I've been so excited to bake with it. This is my first loaf using the new starter. It was really tasty, slightly sour. My husband really loved it!
At the end of last week, I have been too tired and lazy to prepare any sourdough preferment, although I had an active starter ready. Next morning, I had no bread in the freezer, and the only bread I could make was that from straight dough. I browsed through my bread books, and found none other than Laurel’s book that offers plenty recipes for wholegrain breads, mostly straight doughs; hence the appeal :)
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.
