Motherdough 70
No, not 70 years old! 70% hydration! I baked up some motherdough bread today. Bread made with motherdough is out of this world delicious. The flavor of the wheat is brought out to it’s fullest. The smell is heavenly. The crumb is soft and somewhat custardy moist and tender. This is really good bread.
Playing with Quinoa
My wonderful mom sent me some Quinoa. I am not sure why, except she knows I like to experiment with grains/flour/seeds etc. So I experimented with the Quinoa, which really isn’t a grain but a seed which can be ground into a flour. The smell and flavor was very good, so much so, that I made three batches so I could share it around.
Berry Cheesecake Dessert Pizza
Want a cool pizza on a hot day????
I thought maybe it would be fun to play around with dessert pizza. I have never really been fond of dessert pizza, but that might be because I only ever tried one sprinkled with cinnamon and sugar. I have a great fondness for blueberries, I also like strawberries and most other kinds of berries. So I decided to make a berry cheesecake dessert pizza. The results have been very tasty!
Magnificent Sourdough – New Addition
Carl Legge's Sourdough Breakfast Bread
I have a new addition added to my gallery of “Magnificent Sourdough,” Carl Legge’s beautiful Sourdough Breakfast Bread.
Take a minute to check out his blog, LlynLines and see some of the varied foods and breads he has posted.
Lady Bear’s Bread
Big Bear’s Bread has been a real popular bread, I have had many emails about it. I wanted to try the same formula, but try to shorten the preferment time and add some grains/seeds. Since that is what I like (the grains/seeds), I thought I would call this variation, “Lady Bear’s Bread.”
Cheesy Pretzel Rolls…Obsession
I get these sourdough obsessions.. you might do this too… I just can’t stop thinking about baking something. I get an idea in my head, like say for instance, pretzels. So I just keep thinking about pretzels. I didn’t really want to make pretzels this time, but something within the theme of “pretzel.”
BBB one extra day…
BBB…Big Bear’s Bread. I am in love with this bread. It is so moist and delicious. It stays fresh days longer than other lean white sourdough breads. For those of you who do not have a dedicated refrigerator, I made this batch using a regular temp refrigerator (39F).
Big Bear’s Bread
If you would like a printable version of this formula, click here: Big Bear’s Bread
I have a dear friend I call “Big Bear,” He likes “holey” lean sourdough breads. I know he would enjoy this bread, so I named it for him.
Breakfast and Lunch Pockets, Foldovers..Whatever…
I wanted to make up a soft hearth bread, you know, as opposed to a lean hearth style bread. So I mixed up the following formula and baked a loaf of nice hearth bread, it was softer, like I wanted, but still has a chewy crisp crust and tastes delicious. The only problem was that there was about 40 oz of dough left, and I did not want to bake up another loaf of bread. So…Continue reading
Flaxseed Heaven (sourdough, of course!)
For recipes, more recipes, know how and sourdough techniques see here: http://amzn.to/QHDROG (shameless plug for my books).
For PDF format see here: Discovering Sourdough
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Flaxseed is a wonderful addition to bread. I toast mine and then pour water over it while it is still jumping in the pan like a Mexican jumping bean. This will bring out the mucilaginous property of the seeds and help produce moist, flavorful bread that stays fresh longer.
