This spelt thin-crust pan pizza is baked in stages, allowing for a crispy, nutty crust that supports a thick layer of delicious toppings. You can make the recipe as is — it is really a delightful combination of flavors and textures — or change up the elements to fit your cravings, whether for a thicker crust, or different flour or toppings.
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Pumpernickel Raisin Bread
Here is a pumpernickel raisin bread with bold flavors that balance out in the final product. Cocoa, coffee, molasses, rye, corn, wheat, and raisins meld together during a slow sourdough fermentation, and the result is chewy and intoxicating. This is not quite a dessert bread, but certainly with a layer of melted butter or made into French toast, it’ll be a decadent treat.
Sourdough Crumpets (Yeast Too)
Homemade crumpets make a tasty, simple snack or breakfast. With their spongy texture and hole-covered surface, they absorb melted butter and jam and showcase the flavor of whatever flour you choose to make them with. Here are recipes for all purpose flour and whole grain spelt crumpets, with sourdough or yeast fermentation.
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 …
Beginner All Purpose Yeast Bread
Here’s a recipe for fresh baked bread using simple ingredients and gear that you probably already have in your kitchen. The time commitment is minimal and a shaping video and before-and-after dough photos will guide you through the parts of the process that are tricky for beginners.
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.
Sourdough NY Deli Rye Bread
NY deli rye (“Jewish rye”) is aromatic, chewy, and delicious. The caraway seeds and rye flour make this bread a wonderful part of big-flavor sandwiches like the reuben and pastrami on rye, and it’s also delicious as toast with butter and even topped with marmalade.
ThermoPop® 2
The first rotating-display pocket thermometer reads in only 2 to 3 seconds. Super-fast readings on a huge, backlit 1 ¼-inch, auto-rotating screen. Accuracy to within ±1°F (±0.5°C). Hold the ThermoPop in either hand — auto rotate feature makes any angle convenient! Fully waterproof design outlasts other brands. Reads from -58°F to 572°F. Super thin probe …
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.
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