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Sourdough Biscuits
Sourdough biscuits are buttery, tender, and crispy-flaky, using discard sourdough starter and taking only minutes to prepare.
Eric’s Sourdough Waffles
I still marvel at how anything this simple and easy can be so good. Herein lies the magic. Start with great ingredients and let nature, in the form of wild yeast and time, do its thing.
Lebanese Purse Bread (Kaak Alasreya)
This Lebanese bread is absolutely delicious with its crispy sesame-seed coating and tender texture. Often enjoyed as an afternoon snack, the pocket can be stuffed with sweet or savory fillings, everything from from za’atar and cheese to nutella.
Spelt and Kamut Whole Grain Sourdough
This whole grain sourdough bread has a mild nutty and buttery flavor, as well as a tender pliable crumb. It uses ancient wheat flours to achieve a lovely flavor and texture.
Kanelbullar Swedish Cinnamon Buns
Kanelbullar are Swedish cinnamon buns made with a cardamom-spiced dough and twisted into knots rather than rolls. The cardamom and cinnamon combination is absolutely delicious and they tend to be a bit less sweet than American cinnamon buns even before icing is factored in. We experimented with making these buns using sourdough versus instant yeast, as well as 100% whole grain flours versus 25% whole grain flour and 75% all purpose flour. The results were delicious across the board but indeed quite different.
Sourdough Ciabatta
If you could only have one type of bread to eat for the rest of your life, what would you pick? My answer would be, “Ciabatta.” Specifically, sourdough ciabatta, for the added complexity of flavor that natural leavening brings to the bread.
Flaxseed Meal Sourdough Bread
Flaxseed meal adds an aromatic and delicious nuttiness to this bread, and transforms the texture into something a little moist and spongy that begs for olive oil and tomatoes, or butter and jam. Flax seeds are high in omega-3 fatty acids, which contribute to cardiovascular health.
UFO Lame (Bread Journey) by Wire Monkey
Here’s why we (and all bakers) love the UFO Lame: Ultimate fine control over scoring. Ambidextrous design. No more cuts for blade holders! Blade is easily stored inside for safety. No thumb nuts to snag on your dough. No more lost blades (if you are a blade holder, you know what I’m talking about). Designed …
Home Milling with my Mockmill
Milling whole grains in my Mockmill meshes perfectly with my three intertwining goals as a baker/cook: great flavor, high nutritional value, and convenience.
Dan Leader’s Baguette au Charbon Vegetal
These activated charcoal baguettes are strikingly beautiful and have a delicious aroma and flavor, with toasted sesame seeds in the crumb and sprinkled on top.
Brie Flower Bread Rolls
This bread art recipe has a big wow factor in terms of flavor and presentation, and it’s easy to make. With oozy decadence from cheese and an optional sugar-nut glaze, it’s great for a holiday party or dinner with guests.
Chocolate Hazelnut Babka
Make this picture-perfect chocolate hazelnut babka with hints of orange and amazing texture. This award-winning recipe has a silky enriched dough, gobs of Nutella or homemade chocolate-hazelnut spread, chopped hazelnuts inside and out, and a beautiful twisted presentation.
Naturally Leavened Turkish Poğaça
Classic Turkish poğaças, made with olive oil and yogurt, are like healthy cheese-and-herb scones. This variation uses natural sourdough leavening for an even healthier, more flavorful result.
Experiment: Scoring Dough Once versus Twice
We experiment with “double scoring” which is a technique meant to increase the “bloom” (or opening) of the loaf during baking. With this technique you score normally before the dough goes into the oven, and then again 5-7 minutes into the bake.
Preventing a burnt bread bottom
If the bottom of your loaf is burning in its baking vessel while the rest of the loaf is adequately baked, here’s what many people do: Place a baking sheet directly underneath or on a rack below your baking vessel about halfway through the bake. This will deflect direct heat from the element on …
Whole Grain Challah
My latest bread obsession involves trying to convert normally all white flour recipes to healthy and tasty whole grain versions while maintaining the light and soft texture typical of the originals. This challah recipe does the trick for me.
Coconut Masala Chai Sourdough (Spice Tea Bread)
One of my frequent food-brain thought patterns goes like this: “Wow, I love this blend of flavors. Hmm. I wonder if it can it be made into a bread.” This recipe is bold on the spices and coconut, and subtle on the tea and wheat flavors.
Sourdough Turkish Pide (Ramazan Pidesi)
Turkish pide for Ramadan is a delicious airy bread with crackling toasted seeds covering the beautiful quilt-like crust. This recipe is particularly flavorful due to the addition of whole grain flour and because of the extended sourdough fermentation.
Grain Gathering 2016
8/7/2016 The Grain Gathering is held at the Washington State University-Mount Vernon Research Station. Many of the sessions were under tents amidst picturesque fruit orchards and a short walk to the test wheat fields. A truly lovely, bucolic setting and the July weather was perfect. Attendees had class options options to choose from. The first …
Sprouted Wheat Sourdough Ciabatta
This ciabatta recipe uses sprouted red wheat flour to make it more nutritious and complex in flavor without compromising the wild open crumb that is characteristic of the style.
Poppyseed Crusted Yorkville Sourdough Baguettes
These sourdough baguettes have a tender crumb and the poppyseed crust is crisp and shatters when you bite into it. Detailed instructions and videos guide you through the baguette making process from beginning to end: three flavorful gorgeous baguettes.
Whole Grain Sourdough Bread: Long vs. Short Autolysis
An experiment in whole grain sourdough bread baking showing the results of two otherwise identical loaves of bread; one using a long, cold autolyse and the other a warmer, faster autolyse.