I tried several variations to the basic recipe in Honey Oat Porridge Loaf .  These were: All these variations worked well. Because of the smaller size, the baking time was lower.  For the oval boule, it was baked for 20 minutes with a lid and 15 minutes without the loaf.  The loaf was baked for Read More …

My granddaughter Lina and I made this focaccia for New Year’s Eve based on a recipe in the America’s Test Kitchen’s cookbook for young bakers.  It is a rather stripped-down recipe, flavored with olive oil and salt, and omitting common focaccia toppings like garlic and rosemary, but it was a hit with children and adults Read More …

I spotted a recipe in Greg Wade’s Bread Head: Baking for the Road Less Traveled for a sourdough boule which included oatmeal porridge as an ingredient.  Since Carol likes oatmeal for breakfast, I thought it would be worth trying and it was good.  This is a 3 day recipe – make the levain on day Read More …

This is a variation of Stecca Bread , the signature loaf of the Swamp Rabbit Café in Greenville, SC.  The difference is using a mixture of Flourish high fiber flour and high gluten flour to replace the bread flour in the original recipe so that the bread has a lower glycemic index.  The change in Read More …

Stecca bread is the signature loaf of the Swamp Rabbit Café in Greenville, SC.  It is acclaimed in Greenville for sandwiches and for dipping in olive oil.  We enjoyed it last night with butter and jam, and this morning toasted, covered with refried beans and cheese and then broiled (aka as the bread for Molletes.) Read More …

I have a very healthy sourdough starter since I have been making a lot of sourdough bread lately, so when I saw a recipe on www.the-bella-vita.com for a sourdough ciabatta, I decided to make it.  It was very good.  The photo shows the dough being formed into 4 rolls of 4-5 oz. each.  I think Read More …

This bread is a variation of 65% Whole Wheat Sourdough Boule replacing the Red Fife and bread bread flour with a mixture of bread, high gluten, pumpernickel (rye), and einkorn flours.  Since rye has less gluten than wheat, I swapped out some of the bread flour for high gluten flour to compensate.  The resulting loaf was still Read More …

On Monday, I started another batch of https://greasylittlebirds.com/65-whole-wheat-sourdough-boule/.  I left for a Scout meeting with the dough still in the middle of its initial fermentation which I thought would be over about when I got back from the Scout meeting.  At that point I would form it into a boule, put it in a banneton Read More …

My granddaughter Lina and I made some kid-pleasing dinner rolls based on a recipe in an America’s Test Kitchen cookbook for young bakers.  We made a double recipe which we baked in a 13 x 9 inch pan.  These could be made in about 4 hours on one day, or they could be made over Read More …