Isand66's blog

These may not be the prettiest rolls I have baked but they sure are chock full of nuts and cherries and super moist from the porridge as well.

I'm always on the lookout for something new and different when I visit specialty markets.  The other day I found some red lentils at the market and figured it would be worth trying them in a bread.

I wanted to make some sandwich rolls using my SD starter instead of yeast like I have been doing recently.  I also wanted them to be soft and fluffy so I used a Tangzhong method as well as Caputo 00 style flour and Durum.  Naturally some butter and ricotta cheese needed to be added because they usually make a good addition to any roll recipe in my opinion :).

If you haven't figured it out by now that I kind of love this whole porridge bread thing than now you finally know :).

I just finished off my last Durum Semolina with Ricotta Porridge bread and wanted to change things up a bit and add more whole grains.  This one has plenty of whole grain goodness added to the KAF French style flour including fresh rye flour, fresh spelt flour and fresh whole wheat flour along with a nice mixed grain porridge.

I love any bread made with Durum flour so I figured it would be a good idea to combine some fresh ricotta cheese along with a Durum starter and a porridge made with rolled oats and pearled barley.

     My wife asked me to make a simple Pumpernickel bread to bring to my Nieces birthday party this past Saturday.  She wanted to stuff it with her Sour Cream Spinach Dip and I didn't have a lot of time since she asked me Friday afternoon.

Bacon, Potatoes and Cheese....what else do I need to say?  Throw those golden ingredients together with some flour, water and starter and let it ferment for a couple of days and you have as tasty a loaf as you're going to get.

I hadn't made any bread using the 36 hour technique in a while so I figured it was time to give it a go again.  I used the last of my KAF French style flour mixed with some freshly ground whole wheat and some KAF Durum flour to round it out.

  One of my favorite breads is my Sourdough Date Bread which was inspired by my good friend Khalid.  Since I recently picked up some fresh dates from the supermarket the other day I figured it was time to try it again but with some slight modifications.

   For those of you old enough to remember Mel's Diner, this bread pays homage to Flo who was happy to tell you to "Kiss My Grits" as she deemed necessary.

   This past weekend my wife and I visited one of our favorite supermarkets, Fairway Market which has a great selection of cheeses, fresh sour pickles, grains, meats etc.  I picked up some pearled barley and this great tasting cheddar like cheese called Double Gloucester which they were doing a free sampling.  I had some left-over mashed potatoes and caramelized onions, so naturally these needed to be incorporated into a bread.  Who doesn't like potatoes, cheese and onions?