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,…

Read More

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….

Read More

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…

Read More

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…

Read More

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…

Read More

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…

Read More

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…

Read More

“No Fuss” Blue Corn Pizza Dough

I’ve made this crust countless times (with both yellow and blue cornmeal) and it’s quickly become my go-to pizza dough recipe. There’s no autolyse and no stretching and folding. You can make it first thing in the morning and get it into the fridge before work so it’s ready for you when you get home….

Read More

Blue Corn + Pepita Sourdough

I wanted to make a “New Mexico” sourdough but had recently made a loaf with green chile and another with red chile. What else is a typical New Mexican ingredient? Blue corn! Pepitas (or pumpkin seeds) are also used in a lot of Mexican and New Mexican cooking. Let’s combine these together into one delicious…

Read More

Overnight Loaves w/ Roasted Red Pepper, Paprika & Red Chile

Some friends of ours are having us over for soups this weekend. I knew bread would be my contribution to the meal but was on the fence about what ingredients to use. My wife suggested paprika and then the ideas really started flowing. We had an unopened jar of roasted bell peppers in the pantry…

Read More