I have been experimenting with modifying a basic pizza dough to make focaccia-like breads to eat with saucy foods. This one worked very well. It makes about 3 servings. 2 oz. 50/50 sourdough starter 5.5 oz. KFA keto flour 1/8 tsp. yeast 4.5 oz. water ¾ tsp. salt Cooking spray 4 tsp. olive oil, divided Read More …
These are large drop biscuits which could be eaten with butter and jam or with sausage gravy for a classic Southern breakfast. This is an adaptation of a recipe in the Richmond Times-Dispatch sized for 2 servings. The original used a 50/50 blend of all-purpose flour and cake flour to get a very low protein Read More …
This is my first experiment using King Arthur Flour’s “Keto Wheat Baking Flour”, which is an ultra high fiber substitute for all-purpose flour. (Of the 14g of carbohydrates in a ¼ cup, 10 g. are dietary fiber.) I made a small focaccia to accompany an entrée salad, substituting about a third of the bread flour Read More …
This is an adaptation of a recipe in Peter Reinhart’s Bread Revolution. It uses a heritage wheat, Red Fife, which I got from Anson Mills in South Carolina. It turned out very light, which is an achievement for a 100% whole wheat bread. I also liked that there was no need to discard any dough Read More …
This was another variation on the basic recipe in Honey Oat Porridge Loaf . These were: All these variations worked well. The loaf was baked for 30 minutes at 450 degrees.
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 …