Posts

Bethesdabakers' Beer Bread

I did this a couple of years back on Dan's forum but it's a good one for special occasions. The idea is to create a unique loaf by making a...Read more
Good sourdough bread recipe for TOAST

2 cups active sourdough starter 1/2 cup water 3 cups bread flour 2 tsp. salt 2 tsp. sugar Mix all ingredients in a bread mixer - I just do...Read more

3 comments
Quark Stollen

Don't you think pannetone is like so last year? Christmas 2006 says 'Quark Stollen!' Quark Stollen Sponge Strong Bread Flour 610g Yeast 2...Read more

29 comments
Apple pie American style

American apple pie, we borrowed from different sources, one being the US Army, made a lot of pie back in the day! Flaky pie crust 2 ½ cups...Read more

3 comments
Carla's Austrian Apple Strudel

For the dough: 2 cups wheat flour, 1 whole egg, 1/4 cup oil, 1 tablespoon (wine) vinegar, 1 cup lukewarm water, Salt. in grams (for the...Read more

13 comments
Kiwi clafouti

10 Kiwis 4 eggs 25cl cream 150g powdered sugar 4 cl eau de vie plum 200 gramPate sucree Pate Sucree: 250grams flour (Dank Markus!) 90grams...Read more
Poppy seed to make your eyes look like your tootin heroin!

Dough 11/2 TBS yeast ( not sourdough, someone will do it) 1/4 cup water (at work can't convert this recipe, busy, do the math!) 1/4 cup...Read more

3 comments
Benoitons

This is a recipe maybe TP could make, no apples maybe raisins grow in Malaysia? I know she likes raisin bread, anything for a sweet...Read more

2 comments
Amy's pine fennel and golden raisin

likes retarding, gets better flavor, also cover with coarse corn meal! Ta! and happy baking, Remember OZ FEST07Read more

12 comments
Pomme et raisin (apple cider raisin)

Poolish: T65 94% 234 rye 6% 16 cider 94% 234 yeast 2% 5 Total 489 poolish 196% 489 T65 100% 250 cider 47% 117 salt 6% 16 raisin 50% 125...Read more

8 comments
PONQUE NEGRO COLOMBIANO

A special drunken cake that all the Colombian Pastelerias sell here, I like it because of the raisins and booze! Ingredients 1 lbs butter 1...Read more

4 comments
Ciabatta for Dom

Very wet, make lots of folds sprinkling flour between turnsRead more

6 comments
Carla's Durum Pizza with Sourdough

Carla's Durum Pizza with Sourdough...Read more

34 comments
Carla's Durum Buns with Sourdough

Carla's Durum Buns with SourdoughRead more

17 comments
Sourdough ciabatta

This recipe is a version of Carol Field's from 'The Italian Baker' She uses a yeast-based biga, but the version below uses a combination of...Read more

6 comments
Dinner Rolls - for croc

This recipe is adapted from Ed Wood's World Sourdoughs from Antiquity. Makes 16 to 20 really nice rolls. Prove until double in size.Read more

17 comments
Bouef Bourgenion

Or beef in red wine casserole. This is my own made up poor mans version of a rustic french dish... good stuff for winter nights. Please...Read more

1 comment
Pancakes.

LIGHT BEER PANCAKES.Read more

6 comments
Raisin, Walnut, & Honey Loaf

This loaf will be heavy for its size. Note the use of 10% protein plain flour. 166% starter is a starter fed in the proportions of 100g...Read more
Danish rye bread

This is a basic every-day rye bread with not too much going on, just great rye and sourdough flavour. We eat it for lunch with butter and...Read more

21 comments
Semolina Filone

Ferment flour 166g whole wheat 18 h20 129g levain 15g Final dough Bread flour 52g Durum Semolina 253g water 189g salt 10 g levain 348g...Read more

2 comments
Chocolate cherry bread

Old recipe that everyone has done! TP go for it, make it so #1 jeremyRead more

9 comments
Sourdough sticks

This recipe is from the book "Baker" by Dean Brettschneider and Lauraine Jacobs...Read more
Sourdough Vienna White

For Preferment: 1 Tbsp Starter 100g water 100g bread flour Dough: 100g cool water 200g bread flour 1tsp salt oil for kneading For...Read more

9 comments
Rye Loaf 750g.

The starter for this loaf is at 100% hydration and the flour in the starter is 1/3 rye and 2/3 white bakers flour. For 1 x 750g Loaf.Read more

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