After reading about Dave's never-ending quest to create the perfect San Francisco Sourdough bread I felt it was time to give his latest recipe a whirl. I have never been to SF so I don't know exactly what the final bread should taste like other than by his description.
This bread is an adaptation of my Coffee flavored Rye bread I made a little while ago. This time I tried to get a stronger coffee flavor so at the suggestion of my fellow "Mad Scientist" bread baker DA Brownman, I added espresso powder to the recipe. I also increased the amount of onion since I wanted a more pronounced onion flavor in the final product. If you are not a big onion
I am always on the lookout for something new and different to try in a bread recipe. I was visiting my home town of Massapequa, NY this weekend and stopped by a specialty supermarket to pick up some cookies and came across a bag of chickpea flour. I have never used this in baking anything before and didn't know exactly what to expect. I had some left over roasted sweet pota
The other night I cranked up the charcoal grill and smoked some nice juicy pork chops with some red beans for dinner. I didn't want to waste what was left of the nice smokey fire so I roasted a bunch of yellow potatoes and what better use for them but in a bread. I had some left over roasted corn so I figured I might as well make use of that as well.
I stopped off at Whole Foods over the weekend and couldn't resist picking up a bottle of Cherry Ale to try in a bread recipe. I also picked up some coconut flour which I will have to try at some later point when I figure out the best use for it.
I am going to my Mother's house for lunch tomorrow to visit with some of my relatives and wanted to bring some nice rolls for lunch. I decided to start off with a basic Challah recipe and made some modifications to make it interesting. I used durum semolina flour along with bread flour, spelt flour and barley flakes. I also used some agave nectar instead of white sugar to add som
A few weeks ago I found an excellent sourdough website created by Teresa Greenway and saved a few recipes to add to my future bake list. I finally decided to give one a try and baked her recipe for an Alaskan Sourdough bread. This bread is slightly sweet similar to a shepherder's bread. The overall bread is 67% hydration and uses some interesting ingredients like evaporated milk.
I have not made rolls in a while, so I figured it was time to give it a go. I was going to make some straight onion rolls from the recipe in Inside the Jewish Bakery by Stanley Ginsberg and Norman Berg, but I decided to try something a little different. I used the onion topping recipe from the book and created a nice soft dough using some smooth style ricotta, whole eggs a
I really did intend to make one of the 100 recipes I have saved from assorted websites and blogs or one of the 1000 recipes from one of my bread books.....really...I did. Well this recipe is kind of adapted from Peter Reinhart's The Bread Bakers Apprentice. I started with the recipe for Italian Bread and changed the biga to using my sourdough starter or le
