Blog posts

The left row versus the right row.  Any guesses ? 

I've made bagels the last two weekends with this recipe, and while I have little to compare it to as far as homemade bagels, I'm very pleased with it!

wildyeastblog.com/sourdough-bagels/

My batch last weekend turned out well, nice chewy crust and dense crumb, good keeping qualities. I kept a couple out to eat the following day or two and froze the rest pre-sliced.

I tried to put together another variety of sourdough discard cracker this morning, furikake.  Those of you familiar with Japanese food will know that Furikake (振り掛け / ふりかけ) is a dry Japanese seasoning meant to be sprinkled on top of cooked rice, vegetables, and fish. It typically consists of a mixture of dried fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate. ... Furikake is often brightly colored and flaky.

Recipe from Artisan Bryan. Warning - this recipe makes an epic amount! I got 17 120-gram buns. 

I added orange zest to the dough and cinnamon to the topping. I would definitely recommend adding orange zest to the dough as it really added a nice element. 

The recipe is a bit strange in that it instructs you to just squeeze all of the main dough ingredients until they come together. I really feel I should have kneaded the dough very well as is usually instructed in brioche style doughs, but they taste very nice. 

I I wanted to try the White bread with poolish recipe from FWSY, but did not want to wait for the poolish to ferment overnight so I used Reinhart's poolidh recipe which had a far shorter ferment time. 

Formula

Poolish

White flour 250 g

Water         267. 5 g

Instant yeast 0.675 g

Final dough

White flour  250 g

Water          125 g

Salt              10.5 g

Instant yeast 1.5 g