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Now that I am likely going to grind my own flour, I need a source of wheat and rye berries, preferably local and organic. Do...
The trick in making the beer bread was to warm the beer first so that it was room temperature - not freezing cold - when I mixed...
I can't bake a bread without using my internal thermometer . Several reasons, not the least of which is that it doubles as a kind...
Lots of fun making a beer bread . Just pouring in a whole bottle of beer feels strange, in a good way, Then there was the four-...
Nice flavors from a 4-day bread, with a great crust . Also happy that no dutch oven disasters ensued (unlike my last bread). To...
In case you are lurking on this forum, just trying to get up the courage to try some sourdough bread making, in case you do not...
I decided to look at the humble, easy autolyse in a bit more detail . Nothing complicated, though opinions vary on this one. This...
Bread #71 - Mixed einkorn flour into a rye dough made with rye starter. Lovely, though it needed a few extra minutes in the oven...
The fantasy of traveling to England for bread making classes is not going away. Recommendations welcome. Here are more details on...
This bread is 62 percent non-white flours. I put in arrowroot flour, whole wheat flour, and - especially good - flaxseed meal...
Bread #63 (yes, wrote this after breads #64 and #65) is a satisfactory sandwich bread of cornmeal and bread flour. Not as...
This bread had arrowroot flour, barley flour, and cornmeal, with oats and caraway seeds on top. Oh my! Did a sponge, autolyse and...
My sourdough starter, freshly milled farmers market whole wheat flour, some water and a bit of salt might have been enough for a...
Am I getting too hard on myself or what? The tale of acquiring the freshly-milled flour and working with a problematic dough. The...
The cooked buckwheat added a softness to the dough and a gentleness somehow to the whole wheat. I made extra kasha and ate it for...
A blue cornmeal sourdough bread was very nice, except for the weird color, a craving for falafel and offspring who purchased...
I've made this spelt/rye bread, a few times and it is only because I am spoiled that I am deeming it okay instead of really good...
With a desire to expand beyond my sourdough breads of wheat, spelt and rye, I have put together a table of different flours ,...
After some dissatisfaction with freezing and rejuvenating my starter, I am experimenting with a few different methods of long-...
Reviving a starter vs. starting a new one - that is my internal debate. I freeze and revive, but the choice between doing that...
