I really did intend to make one of the 100 recipes I have saved from assorted websites and blogs or one of the 1000 recipes from one of my bread books.....really...I did. Well this recipe is kind of adapted from Peter Reinhart's The Bread Bakers Apprentice. I started with the recipe for Italian Bread and changed the biga to using my sourdough starter or le
This recipe is an adaptation from Veronika at http://eattheroses.wordpress.com. It uses the no-knead method and allows the gluten which is very weak in rye breads to develop slowly. I decided to add some dark beer to give it an extra kick and also used First Clear flour instead of Bread or AP flour. I ended up keeping the dough in th
I get a kick out of trying new types of flours and grains in my bread baking. I frequently shop on-line at King Arthur Flour and like to try new and different products when I can. I've read many recipes on The Fresh Loaf using soakers and have tried a few recipes from Peter Reinhart's Whole Grain Bread book with mixed results. I decided the other day to try my own formula using
I was in a creative mood the other day and decided to try something different. I have made semolina bread before but this time I decided to convert the starter over to a semolina based concoction along with a little whole wheat flour as well. My wife had bought a nice ball of fresh mozzarella so I figured why not incorporate some cheese and throw in some roasted peppers and roasted potat
We had some left over avocados that were getting very ripe so I decided rather than throw them out I would try to incorporate them into a bread. I used 1 ripe avocado and mashed it up with a fork until it was the consistency of guacamole. I've also been wanting to try to add some yogurt into one of my breads and figured this would be a good combination with the avocado as wel
It's been a while since I made my own pizza so I figured it was time to make a go of it again. I have been reading many posts about using 00 style flour and how it really only works best when you can get your heat source over 700 degrees. I don't have the ability to do that just yet, so I decided to combine 50% Italian Style Flour from KAF and 50% KAF Bread Flour and see what h
I just recently started following discussions and fellow blog entries on this great site. One of the more popular recipes seems to be Dave Snyder's San Joaquin Sourdough I figured it was worth trying myself. You can find the original recipe (and this was one of his variations), at the following link:
I have about 100 recipes and counting I want to try from old cookbooks as well as new cookbooks, not to mention all the recipes I have saved from various blog posts and websites. Having said that I decided to experiment on my own instead and came up with a variation of Peter Reinhart's San Francisco sourdough using durum flo
