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.
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.”
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.
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
***
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.
Seattle Sourdough… Warning Critical Review
If you are the kind of person that doesn’t like the truth… this blog post is not for you. If you are like one lady who felt I had no right to an opinion about whether I liked a certain brand of flour or that everything must be neat, tidy and kind. Then this post is not for you. If you are the kind of person who likes cheap bread filled with chemicals…this post is not for you. If you are not used to real artisan and sourdough bread… bye. If you don’t really like an honest review of something… go away…
Now… you can’t say you weren’t warned!
Easy Morphed Sourdough
This formula is easy to follow and bakes up terrific bread. I used a morphing technique that really brings out the taste in the bread. Morphing sourdough is when you use two different starters to improve the quality of the bread. When I want to morph, I usually will use a white starter and a whole grain starter, either a rye or whole wheat starter. Today I used white and wheat together.
Griddled Sourdough English Muffins
I have had an interesting week. I received my CPR certification yesterday. It was an interesting class to attend. We also received lunch and a nice first aid kit. This class was sponsored by the Shoalwater Bay Tribe. They are very helpful and active in our local community. We are lucky to have them as neighbors here in Tokeland.
Baking, Books, Slicing and Baker Friends
There won’t be a recipe on this post. Instead I want to talk not only about Salt Fermented Sourdough ( I will link once again to my salt fermented dough formula here), but about my book, “Discovering Sourdough” and about some of my baking friends.
Living and Baking in the Northwest
I love the Northwest. I am so happy to be back home after spending a month in warmer, drier climes. Yes it was fun, but I am back in my own kitchen and the weather is perfect for baking. Cool, humid, definitely wet…. the Northwest.
