This is my first time making a bread using only my sourdough starter. It worked well and tasted great, although it does take a total of around 3 days from start to finish. This recipe is adapted from Ken Forish’s book Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home. It combines the Read More …
This is the first bread I have made from spelt, a primitive form of wheat. It is adapted from Ken Forkish’s book Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home, and follows a similar technique as the50 Percent Einkorn Pan Bread, the main difference being an overnight rise. It makes a very Read More …
I received for Christmas Ken Forkish’s book Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home, which includes many recipes using flour from older forms of wheat. I baked my first loaf yesterday using Einkorn, which is a primitive wheat. It has lower yields than modern wheat and is more difficult to process Read More …
Pide is the Turkish version of pizza. They have a distinctive shape, which is long and narrow with twisted ends, and look vaguely like a boat. They can have fillings similar to pizza as well as very different fillings. The recipe below is the quantity of dough to make 4 individual pides, each of which Read More …
Cheesy Damper is an Australian quick bread which was demonstrated on the Rachel Ray show. It can be ready in about 30 minutes. I have 2 versions below, a larger one suitable for a 12-inch cast iron skillet, and a smaller one suitable for a 9-inch cake pan. Since I had some mini-pepperoni on hand Read More …
I made these flatbreads to go with pork souvlaki. They are based on a recipe in Milk Street TV and are soft and flexible. This recipe will make 8 flatbreads in about an hour to an hour and a half. 1 cup lukewarm water ¼ cup Greek whole-milk plain yogurt, at room temperature ½ cup Read More …
This is a variation of No-knead bread with Flourish and whole-wheat flour made with some of my 50/50 sourdough starter. 50 g. sourdough starter 75 g. whole wheat flour 300 g. warm water, divided 2 g. yeast 150 g. Flourish flour 150 g. KAF high gluten flour 8 g. salt Early on the day before Read More …
Usually when I make pitas, I am making a very lean bread. This is the opposite style of flatbread since it is enriched with milk, yogurt and olive oil. This version is adapted from a recipe in a UK YouTube channel “Meliz Cooks”. It makes 6 flatbreads and takes about 2.5 hours. The flatbreads are Read More …
I have made several experiments making No-Knead bread with the high-fiber Flourish AP flour. When successful, the resulting bread will have higher fiber and a lower glycemic index than typical breads. The two problems are: First, the manufacturer warns that high-fiber flour needs some additional water, but does not specify how much water. Second, it Read More …
This preliminary posting is to document the steps and timing for a batch of bread which I made from Michael Kalanty’s Craftsy course “Secrets to Whole-Grain Bread Baking” During the course the instructor emphasized several times the benefits of weighing ingredients and having the dough at 80 degrees. Both of these points will standardize how Read More …