Isand66's blog
San Francisco Style Sourdough 4.5 adapted from Dave Synder
Espresso Flavored Smoked Onion Sourdough Bread
This bread is an adaptation of my Coffee flavored Rye bread I made a little while ago. This time I tried to get a stronger coffee flavor so at the suggestion of my fellow "Mad Scientist" bread baker DA Brownman, I added espresso powder to the recipe. I also increased the amount of onion since I wanted a more pronounced onion flavor in the final product. If you are not a big onion
Sweet Potato Chick Pea Sourdough Bread
I am always on the lookout for something new and different to try in a bread recipe. I was visiting my home town of Massapequa, NY this weekend and stopped by a specialty supermarket to pick up some cookies and came across a bag of chickpea flour. I have never used this in baking anything before and didn't know exactly what to expect. I had some left over roasted sweet pota
Roasted Potato and Corn Sourdough Cheese Bread
The other night I cranked up the charcoal grill and smoked some nice juicy pork chops with some red beans for dinner. I didn't want to waste what was left of the nice smokey fire so I roasted a bunch of yellow potatoes and what better use for them but in a bread. I had some left over roasted corn so I figured I might as well make use of that as well.
Cherry Ale Pecan Rye Bread
Semolina Spelt Egg Rolls (sorry not the Chinese kind!)
I am going to my Mother's house for lunch tomorrow to visit with some of my relatives and wanted to bring some nice rolls for lunch. I decided to start off with a basic Challah recipe and made some modifications to make it interesting. I used durum semolina flour along with bread flour, spelt flour and barley flakes. I also used some agave nectar instead of white sugar to add som
Alaskan Sourdough (adapted from Teresa Greenway)
A few weeks ago I found an excellent sourdough website created by Teresa Greenway and saved a few recipes to add to my future bake list. I finally decided to give one a try and baked her recipe for an Alaskan Sourdough bread. This bread is slightly sweet similar to a shepherder's bread. The overall bread is 67% hydration and uses some interesting ingredients like evaporated milk.
Semolina Ricotta Sourdough Onion Rolls
I have not made rolls in a while, so I figured it was time to give it a go. I was going to make some straight onion rolls from the recipe in Inside the Jewish Bakery by Stanley Ginsberg and Norman Berg, but I decided to try something a little different. I used the onion topping recipe from the book and created a nice soft dough using some smooth style ricotta, whole eggs a