After reading about how much better freshly ground flour is compared to store-bought I finally decided to wiggle a couple of toes in the water and try grinding some of my own. I used my Krupps coffee grinder to make some Farro flour and also some Hard Red Wheat from grains I had purchased at Whole Foods previously.
Last weekend I baked some of the best rolls I've made to date using instant yeast instead of my usual sourdough or yeast water. I didn't have time to refresh my starter which is why I had used the instant yeast. I wanted to try a similar formula using a combo of sourdough starter and yeast water levain. I decided to leave out the cream and the eggs for this version since I didn't
I just returned from a couple of days vacation visiting Newport Rhode Island. We had a great time visiting the shops, historic mansions and sailing the harbor.
I wanted to make some rolls/buns that we could use for hamburgers for today's lunch and I didn't have time to refresh my starters so I used some instant yeast for the first time in a long time.
I recently returned from my 3rd trip to China for work this year and the first bread I attempted to make was this one. I think I must have been suffering from a bad case of jet lag since I ended up with a puddle of cherry cheese which resembled a flat bread. I like to work with wet dough but I went overboard on this attempt and didn't take the extra cherry juice from the cut up cherr
Last Friday I finally returned from my latest trip to China and was eager to try my hand at a rye bread after reading about some interesting ones on The Fresh Loaf. I wanted to make one utilizing a Yeast Water starter per my baking friend DA Brownman who recently baked a master piece using a combination of a Yeast Water starter and traditional SD starter.
I wanted to make some good soft tasty rolls using my Cherry Yeast Water starter. I figured since I can't drink the starter I should use some organic cherry lemonade in place of the water. In order to get the rolls to be nice and soft and rich I decided to add some cream cheese and butter and used some Durum flour in the levain as well as the final dough.
My wife fried up some fresh plantains as a nice accompaniment to dinner the other night. Since she made too many I figured I would try adding some to my next bread. In retrospect I think it would have been better to boil some plantains instead of using fried ones but overall the bread turned out pretty good. I can say that the plantains are certainly not overpowering and add a ni
I had a new brand of store bought guacamole in the refrigerator just calling for me to use it in a bread. I made bread before with fresh avocados and I've been meaning to try it again with a higher percentage of avocados this time.
The pre-made guacamole had some tomatoes, peppers, cilantro and onions which ended up adding a nice kick to this bread.
My wife bought a bottle of Chocolate Stout about a month ago with the intentions of making some kind of chocolate cake. This would have been a very good use for this stout, but since she never had a chance to put it to good use I decided it was time to give it a try in a bread. I recently purchased another new flour which I have since found out is a very old flour called Amaran
Chocolate flavored coffee.....what could be wrong with using some in a bread you ask? Nothing of course, so why not use it in a soaker as well ? That is exactly what I ended up doing. I normally leave the grains soaking for about 30 minutes to an hour, but in this case I left it over night for around 24 hours and the soaker grains sucked up all the coffee. When I mixed the final do
