Isand66's blog

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 love everything and anything that has pecans in it.  While I was at a local market called Wild by Nature which is similar to Whole Foods I stumbled on some pecan butter, and a couple of new grains I have not seen before.

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

Every time I venture to Whole Foods I manage to find something interesting to add to my bread baking and last weekend was no exception.  I was already planning on making bread with some fresh chopped cherries so when I saw some 100% Cherry Juice on the shelf I couldn't resist buying it and using it in place of most of the water.

For someone who doesn't like to drink coffee, I must say I love adding it to my bread.  It adds a subtle flavor to the overall product that is very pleasing and smells good to boot.

Now that I have taken the dive bait and started baking with my Yeast Water Starter, it was time to try something a little more complicated.  Following the lead of my friend DA Brownman, I decided to try a combo yeast water levain and AP sourdough levain.  To make it interesting I made the yeast water levain using 100% durum flour in a 2 build process and combined this with my existing refreshed

I am addicted to everything bread.  I guess there could be worse things to be addicted to.  I am constantly trying to push the limits and explore new avenues of bread baking so it was only a matter of time before I delved into the world of Wild Yeast Water.  My good friend DA Brownman has posted about his exploits using this technique on my favorite bread website, The Fresh Loaf.&n

I wanted to try using one of my wife's bundt pans to shape a loaf, and see if I could get some nice intricate patterns.  Unfortunately I did not use enough dough to fill the pan adequately so I ended up with a nice ring loaf and not what I intended.

I figured it was time to make some Rye bread so I converted my whole wheat Desem starter to a Rye sour starter using a 3 step build.  I ended up making way more starter than I needed, but I rather have some extra than run out like I did the last time I made a rye sourdough bread.

I was reading someone elses post the other day and they commented that they were using a smoked flour for their next bake.  I love just about anything smoked...ribs, brisket, chicken...you name it as far as I'm concerned it tastes better after smoking with some wood.  Unfortunately the flour in question is only available in England and Amazon UK will not ship to the USA, so I figured the n