Blog posts

Thank you Chef Reinhart to a wonderful addition to the Cornbread world!

I think this version would be wonderful for stuffing!

The night before preparation

2 cups of buttermilk

1 cup of corn polenta grits Put both of these ingredients in a bowl and cover with plastic wrap and set aside at room temp.

The next day add dry ingredients into large bowl as follows:

1 3/4 cup of unbleached all purpose flour

1/4 tsp of baking soda

1 1/2 tab of baking powder

1 tsp salt

1/4 cup of granulated sugar

I had a *bunch* of extra rye starter after feeding this time, so I made a mostly-starter batch of sunflower and pumpkin seed rye inspired by PR's in BBA. I only added about 1.5 cups of hard red and white whole wheat total, the rest was 100% rye starter.

I have been tinkering with an oat and whole wheat english muffin loaf for quite a while. I used to make this recipe with AP flour but now we try to eat only whole grain baked goods. This is my latest tinker and I am quite happy with the results. I increased the water for a higher hydration loaf hoping to get bigger nooks and crannies to better simulate an english muffin. The recipe follows the pictures. Happy baking!

Hi fellow bakers and thanks for reading.

I'm enjoying experimenting with using various other liquids instead of some or all of the water (not honestly with much success so far!)

My MIL was with us when we were shopping, and she likes the recent alcoholic ginger beer - so I thought "why not?" and bought a bottle.  I found a recipe for ginger beer sourdough (from Yozzause) and adapted it a bit.

Happy Saturday! I know you’re excited. What better way is there to spend your Saturday than by making some sourdough?!? Not much I can think of.

Yesterday, I told you all about what exactly a sourdough starter is, and how easy it is to grow one! Today, we’ll begin the process of growing your very own wild yeast culture.

I am pre making dinner rolls for Thanksgiving.  The first batch is very good, but not sweet enough for my taste... also a little crustier than I wanted.  I'm not good at altering recipes with breads..am always afraid of destroying  the whole thing.  The recipe I used has 2 1/2 cups of milk, 4 tsp of active dry yeast, 1/2 cup sugar, 2 eggs, 1/2 cup butter and approximately 7 cups of flour, yeilding 3 dz rolls.  Also  has  4 rising  periods before shaping and rising for the final time.   Bake at 400 degrees for 10 to 15 minutes.

Been adding up some interesting thoughts lately.  Found a site that looks like lots of fun with the northern hemiphere snow on the way!  

http://www.theoldfoodie.com/2011/10/snow-bread.html

What do you think?  

Lots of room for experimentation...