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sourdough pretzels

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benjamin on 19 Apr 2009 at 09:02

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.

Two loaves and a tart

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hansjoakim on 19 Apr 2009 at 08:13

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.

Walnut cinnamon lemon mini loaf

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blackbird on 18 Apr 2009 at 19:00

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

New (to me) flour

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AnnieT on 18 Apr 2009 at 14:08

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.

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