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I have made soft pretzels in the past, and have always enjoyed them, however I have always wanted to make a sourdough version. After much internet research, I did not come across any recipes that called out to me, so I decided to do my own. I adapted a Bertinet recipe, simply replacing fermented white dough in the recipe with an equal quantity of firm sourdough starter. I also retarded the dough in the fridge over night... though this was more to do with the fact that I wanted to bake them fresh the next morning rather than anything else.

I made two loaves this week: The first was a take on the "Pain au levain with whole wheat flour" from Hamelman's book. Although I've had the book on my shelf for just over a year, I hadn't tried any of his pain au levains before. The time was overripe (like a "bubbly, collapsed poolish"-overripe). To make things a bit more interesting, I replaced half of the bread flour with spelt, and added a liberal amount of wheat bran to the recipe. I guess this detracted a bit from the potential loaf volume, but added to its nutritional value and the flavour.

Pugliese Loaves with Duram Flour from RLBeranbaum's

An old favorite for over 30 years, walnut cinnamon lemon bread is simple, crunchy and chewy.  The basic recipe is flexible rather than perfectionist.  I used frozen orange juice, thawed and room tmperature, back in those days. 

3 cups AP flour

instant yeast perhaps a big pinch

pinch of salt

1 maybe 2 ounces oil

8-9 ounces water

cinnamon as you like, I like it so I may use more than you

I know that it isn't a good idea to change more than one thing at a time, but hey, the sun is shining and I feel daring! I stood in front of the Bob's Red Mill display yesterday and for the first time noticed a 5# bag of unbleached white flour which is "Superb for bread making by hand or machine". Also supposed to be high protein.

[size=8](revised: 23, 24 April to add FreshLoaf recipes; 19 April 2009 to separate FreshLoaf recipes from offsite recipes; )[/size]

[size=30]Favourite and "Must Try" Recipes and Techniques[/size]
Fresh Loaf recipes . Fresh Loaf techniques . Offsite recipes . Offsite techniques

[size=24]Fresh Loaf[/size]

Commercial, Wild and Semi-Wild Yeast

Rye Breads

TFL Handbook section about Rye Flour

Jewish Sour Rye

Jewish Sour Rye: an update

Norm's Sour Rye

Russian Rye

This was my first attempt at an "épi de blé," or "sheaf of wheat" shape. I made it with Anis Bouabsa's baguette dough. 

Épi de Blé

Close-up

David

Posted on www.evilshenanigans.com on 4/13/2009

If you do not like chocolate jam packed inside a fudgy brownie, turn back now!

That is my experiment with Chocolate bread... I made it by the sourdough

and shape it like beehive...

For the dough:

500 grams  all purpose flour.

150 grams starter.

1 large  egg

1  teaspoon vanilla extract.

1 teaspoon baking powder.