Blog posts

Ok, full disclaimer here: these are NOT sourdough pancakes (by the way, if anyone have luck producing SD pancakes that don’t spread like crazy but stay super thick, I appreciate it if you could share the recipe), that’s why I hesitated to even share the recipe here. However, they are so good I felt like keeping them from you would be an unforgivable crime. If you are like me that you prefer your pancakes thick and slightly hearty rather than super thin and airy, these pancakes are for you. Seriously, any canned pumpkin pancakes are no competition for them.

Tho I have been cooking for decades, it was a first attempt at baking a bread, inspired by all the reading on artisanal breads. I like the idea of wholewheat--atta in India-- , and made sourdough using it. For the bread, I used two volumes of atta and one of all purpose flour, two volumes of water, and one volume of sourdough.

cinnamon sweet bread braid. To pretty to eat

After last time’s polenta porridge bake, I find myself having affection for the creamy crumb that is hardly achievable with a non-porridge recipe. That’s why I decided to try subbing oat for cornmeal and play around a bit by incorporating whole grain flour other than whole wheat.

1st attempt:

Well, the battle continues as I wage my own personal HOL-E war..

Life has been hectic and I've not been baking as much as I'd like, but I was able to get a bake in this weekend.  Too many things going on so I ended up using my starter a bit past peak (started to fall). Which is amazing considering I fed it 12 hours earlier with just over 1:4:4 and kept it in a mid 70 degree warm cupboard spot above a heating vent for the night..

150g of 100% hydration starter using AP flour

300g water

425 flour (250g bread; 150g whole wheat; 25g buckwheat)

Made this this morning...finally got the hang of slashes..

I came across a recipe for Cranberry Sourdough on the Breadwerx website yesterday and decided to give it a try. Although the oven spring was a little lacking every other aspect of the bread was amazing. Definitely one of the best tasting breads I have made and I recommend everyone else giving this a try. 

Trevor's videos and recipes are so easy to follow and I have always used them as a basis for my recipes since I started baking. 

Hi.  I have this book.  Made country batard and buckwheat round.  Horrible.  Not edible.  Could not cut it with an axe.  Inside thin and gummy.  Read and re-read book.  Can anyone help?  Thanks in advance.  Loretta

This is an improved version of my gluten free 100% buckwheat bread leavened with yeast water. The recipe was tested many times from different enthusiasts and always gave a very good result. It might happen that you will not get so open crumb in first attempt, but the bread will still be tasty and soft like a cake as it contains no gluten. 

You can use any active yeast water.

As several other member's have bit the Abel bug I thought it's about time to give it a shot. This was a half ditched effort since I couldn't locate my loaf tins and so had to go free form. Not disappointed, thos of course was an unfocused experiment more-or-less just to see how it would turn out as a side bake against croissants with more attention to the croissants.