I made Many-Seed Bread for Carol some time ago. She liked it very much but asked me to double the amount of seeds in it, which is this bread. It turned out well, with a rather tight crumb. The next time I make this bread, I will let it rise even longer than I did Read More …
This is my fifth version of Pan de Cristal (Spanish Glass Bread), a unique high-hydration bread. The difference between this and Pan de Cristal – Experiment No. 3 is that I replaced all the Flourish high fiber flour with Turkey Red, a whole grain heritage wheat flour. As can be seen in the photo, I was still able Read More …
This version of naan is based on a recipe from lentillovingfamily.com. It makes 8 breads and takes less than 3 hours end to end, although it would probably be even better with an overnight stay in the refrigerator. As the photo shows, I cooked these on a Blackstone grill, which makes it easy to cook Read More …
The latest of my experiments in making sourdough boules is using Khorasan whole grain flour purchased from Breadtopia. (Much Khorasan flour is sold under the trademark Kamut, although this flour was not.) Khorasan is an ancient wheat most closely related to modern durum wheat. This is a variation of 100% Red Fife Sourdough Boule. The only Read More …
This is a variation of 100% Red Fife Sourdough Boule using whole grain Turkey Red flour. This heirloom flour, which I bought from Breadtopia, was the dominant hard winter wheat in the Great Plains from the late 1800s until it was superseded by newer varieties. It made a very good whole wheat boule with a Read More …
I read in Bread Matters by Andrew Whitley that barley made a very nutritious bread with lots of soluble fiber. (It also has a low glycemic index.) This inspired me to look through my cookbooks and I found a recipe for barley bread in Jean Anderson’s The Food of Portugal, one of my first cookbooks. Read More …
This is a variation of 100% Red Fife Sourdough Boule using a Graham flour (a coarsely ground whole wheat flour) purchased from Anson Mills. As shown in the photo, this made a good boule, but one which rose less than a boule made from Red Fife. Levain 11.5 g 50/50 sourdough starter (a bit more Read More …
This is a variation of 100% Red Fife Sourdough Boule using a mixture of whole wheat and pre-modern wheat flours, and using a new sourdough starter which I recently bought from Breadtopia. I used up various odds and ends of whole grain flours. It turned out well. The lesson for the future is that a Read More …
Flatbreads made from chickpea flour are popular in several countries in Europe and South America. I once bought a case of packets for the Genoese version, farinata. They are popular in Argentina and Uruguay as faina. In Provence, they are known as Socca. Carol asked me to make one of these flatbreads, and I looked Read More …
I spotted a recipe for sourdough English muffins on www.anoffgridlife.com and decided to try it with some modifications. It turned out pretty well, but I would like to try again to see if I can get a more open crumb. I started with my 50/50 sourdough starter, which seems pretty inactive since I had not Read More …