Blog posts

Today's bake: Smoky Chili Bread

Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens

Note(s):Increased TD from 1.46kg to 2.0kg

This bread is made from a 3 types of flour as can be seen in the formula.

One loaf is baked in a Challenger bread pan (left) which produced a really crispy crust, another on a baking steel (right) with a steam pan which produces a less crunchy crust.

This is my 1st attempt making this bread and will definitely will be baking it again.

Hello! 

I am very happy to have found this blog, I just started my baking journey a few days ago and have some doubts about my sourdgough starter. 

My sourdgough starter has separated into 2 parts, today was the first time I fed it (I am following a recipee from a food blogger i like a lot, who suggests to only stir it on the second day and feed it on the third day). Nevertheless, It seems like is growing quite fast. 

How to Sift without Flying Flour!! (the mesh is 20 holes/inch)

You can use your own bread pans in the Zojirushi Baking Chamber! 

There is a metal base on which to set your pan or you can insert a rack to lift your pan a bit away from the coils.  The rack pictured has a height of 1.5". The bottoms of pans that rest on this rack will be about 0.5" above the coils.  This is similar to the distance of the bottom of the Zoji baking pan to the coils.

I was inspired by r0bz's question about sourdough cakes to try to make one. I used this recipe, but used sourdough instead of yeast: https://blog.ideasinfood.com/ideas_in_food/2013/02/yeasted-chocolate-cake-4.html

I’m still down in Florida for almost another two months. I felt like baking something sweet so I thought that oranges would be a good way to celebrate Florida. I have posted about my sweet roll before, this bake adds orange zest to flavour each component of the rolls, the dough, filling and glaze. I added a hint of cinnamon so that the flavour wasn’t too one note. I don’t have a stand mixer here in Florida so I fully developed the dough by hand. It actually required 1000 slap and folds!

Read about rusbrot's  3 Lactic Acid Bacteria Sourdoughs (LABS): CLAS, FLAS, THERMOPHILIC SD(TH-SD) and related Type II sourdoughs.

Today's bake used King Arthur 12.2% Protein White Flour and Laurel's Breadbook Desem recipe to the tee.

    I have not baked a porridge bread in a while and it was time to try a new one. I love the malty flavor adding Guinness to bread imparts. I decided to use some of the Harvest Grain mix I had purchased during my last trip to King Arthur Flour in Vermont.  It’s a mix of whole oat berries, millet, rye flakes, and wheat flakes and four seeds (flax, poppy, sesame, and sunflower).

I made the porridge with the Harvest Grain mix and added some yogurt in place of some of the water to add some additional creaminess to the dough.

I’ve been enjoying using Alan’s starter for my baking here in Florida.  I have made an offshoot and I’ve fed it with whole rye.  For this bake I used the rye offshoot starter to build the levain.  My intention was to make the tangzhong with whole wheat but accidentally used King Arthur bread flour so the whole wheat in this recipe is from the 20% in the stiff sweet levain.