Blog posts

Miche, Ponte-a-Calliere

Miche, Ponte-a-Calliere crumb

I have made Hamelman's Miche, Ponte-a-Calliere several times. It has been one of my favorites. My previous breads have used 100% First Clear flour from King Arthur.

I was looking for an excuse to use my sourdough starter this morning and settled on the Sourdough Blueberry Muffins from Mike Avery's website, Sourdough Home. For the recipe, go to

http://www.sourdoughhome.com/blueberrymuffins.html

These were just great! My starter is very thick and I had to add a little rice milk (I'm lactose intolerant) to enable me to stir everything in without over-mixing, but the crumb was very tender. I'll make these again.

Thanks, Mike.

Mary in Hammondsport

Ok, I give in. Everywhere I turn, I encounter a discussion on how easy it is to make your own sourdough starter, especially using rye flour. I happen to have a new bag of stone ground rye flour. So, with a good rye and some tepid bottled water as the bait, I'm going to cleverly lure the elusive wild South Texas yeasties into my magic bowl and create my very own sourdough starter.

Sourdough Bagels

bagels

bagels

In seeking a tasty and healthy bread for my 6 year old son's lunch box I've been looking to create a sandwich loaf that is in large part whole wheat flour and other grains, yet has a somewhat soft crust (you know children: they don't appreciate the best part of good bread), and fine and soft texture. It should hold up well for PB&J as well as cheese, turkey etc.

Multigrain Oatmeal Sandwich Bread 

Here's Floyd's Italian Bread again, it's a great recipe (for the recipe, just search Italian Bread)...I've used this dough for pizza, too, YUM:

Italian BreadItalian Bread

Thanks again, Floyd!   Beth

We subscribe to a local CSA group (community supported agriculture), so we get a box of veggies, fruit, and herbs every two weeks. We got some dill last time, so I thought of dill bread...something with cream cheese or sour cream, or even cottage cheese in it. I wanted a break from making lean artisan(al) breads. Gotta go back to the roots every now and then.