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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Multiple Flour Sourdough

I ran out of bread a little while ago and needed to restock my freezer with some. I always seem to go back to the basics when I want some hearty and tasty bread on hand. These sourdough loaves have dark rye and whole wheat flour in addition to bread flour fit the bill perfectly….

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Green Chile + Gruyere Sourdough

We just got our fresh batch of 2022 Green Chile so I wanted to use the last pack of the 2021 batch that was lingering in the freezer. What better way than to whip up a quick Green Chile cheese bread. Schedule Using the lazy sourdough method is actually quite simple. The real key to…

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Blue Corn + Whole Wheat Sourdough

When I was pulling some ingredients out for my normal sourdough, I saw a package of blue cornmeal staring me in the face. I decided to change up my standard sourdough with whole wheat and throw some blue cornmeal in there too. Schedule Using the lazy sourdough method is actually quite simple. The real key…

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Diastatic Malted Barley Flour Experiment #2 – Pretzels

Following the sourdough experiment with Diastatic Malted Barley Flour (DMBF), I wanted to try it with pretzels, which commonly call for DMBF. I wasn’t really sure what differences I’d get out of this and was curious if I could get by without using it in pretzels again. I used the recipe below for each batch…

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Diastatic Malted Barley Flour Experiment #1 – Sourdough

I bought a bag of diastatic malted barley flour (DMBF) a few years ago when I heard it makes a great addition to pretzels, bagels and other types of bread. I’ve used it a few times but have never done a side-by-side comparison to a loaf using the diastatic malted barley flour vs a straight…

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Aleppo Pepper + Mozzarella Sourdough

I finally got my hands on some Aleppo pepper and knew it needed to go into some bread. Aleppo pepper, in my opinion, is like a combination of sun dried tomatoes, red pepper flakes and paprika. It has a slight smokiness and a lot of earthiness without an overwhelming kick of heat. I paired the…

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