Black Pepper and Parmesan Sourdough

I was visiting a bakery in Albuquerque and saw they had a pine nut, pecorino and black pepper sourdough for sale. Unfortunately I got there too late and they had sold out, but there was something about that flavor combo that sounded intriguing. I wanted to try a modified version of my own so came…

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Cinnamon Raisin Sourdough

When I decide on a loaf to bake, it’s typically one that can be used for a wide variety of things like toast, breakfast sandwiches, cheesy bread, dunking into soup on a cold day, etc… but every now and then I want to bake something that doesn’t fit that mold. For this bake, I went…

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Blue Corn and Walnut Sourdough

I’ve had some extremely fine ground blue cornmeal sitting in my pantry for a while and decided to bake up a couple loaves using some of the cornmeal. At only 8.5% of the flour, this gives it a nice flavor and color that makes these loaves unique. Walnuts help lend a little earthy nuttiness to…

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Back to Basics loaves

Having a two year old makes it extremely hard to find time for full sourdough bakes. Since I needed some bread, I went back to the basics and made a double batch of same-day bakers yeast loaves that have a little bit of whole wheat and spelt flour in them. Schedule: I based this loaf…

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Overnight Loaves w/ Whole Wheat and Spent Grain Flour

I’ve been baking quite a bit lately but most of the loaves are just some quickies to have some bread on hand for toast, cheesy bread and sandwiches. This recipe is one I’ve made a few times lately and thought it’s good enough to make into its own post! These loaves have a ton of earthy,…

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Green Chile + Cheese Sourdough

When autumn strikes in New Mexico, the smell of roasting green chile fills the air. I just picked up a sack of green chile to last me for the year and wanted to make some loaves with it. These are filled with green chile, cheddar and mozzarella cheese. Schedule Using the lazy sourdough method is…

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Seven Flour Sourdough

Sometimes you end up with a lot of different flour in your pantry and just want to throw it all in the bowl and see what happens. That’s exactly what I did with this experimental loaf. For having seven different kinds of flours, it actually rose very well and has a nice dark tan crumb….

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Walnut and Oats Sourdough

I love walnuts in bread. They give an almost buttery and nutty flavor and are perfect when the bread is used for making toast. The oats add some added silky softness to the crumb and help keep the loaves moist and soft even when the bread is toasted. Schedule Using the lazy sourdough method is…

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High Protein Flour Sourdough

I’ve been playing around with various bread recipes using Ardent Mills Kyrol high protein flour. The protein percentage clocks in at 14.3% (compared to ~12% for bread flour and 10-11% for AP flour). The high percentage of protein means a lot more gluten development. This recipe tempers the high protein content slightly by adding some…

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Sourdough Bagels (Test 1)

Thanks to my friend Ben, I ended up with 25 pounds of Ardent Mills Kyrol flour. It’s a high protein flour (14.3%) which is supposed to be great for bagels. I hadn’t made bagels in a while and I wanted to test out a new recipe plus this flour. This was the first test and,…

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