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
There are not too many things I like more than a pastrami sandwich, so when my wife suggested I try using some left over pastrami on a pizza I figured it was worth a shot. I also had some left over smoked pulled pork in the refrigerator so I figured I would make a barbecued pulled pork pizza as well
I have some left over brisket and pulled pork in the freezer I defrosted to for this weekend so I wanted to make some rolls that would be good for sandwiches. I have been experimenting with my Wild Yeast Water Starter over the last month or so with some mixed results. My last experiment to convert a recipe for New England style hot dog buns to WYW ended up with bread sticks so th
I have been meaning to make some English Muffins for a while now and wanted to try to use my fairly new Wild Yeast Water Starter as the levain instead of yeast. I tried a recipe I found on The Fresh Loaf last week and unfortunatley it resulted in hockey pucks. I decided to try a sourdough English Muffin recipe I found on The Fresh Loaf and convert it to using WYW as the s
