Spent Grain Standard Bread

It’s finally cooling off enough to the point where I feel comfortable running the oven for a couple hours. I’ve been craving some home made bread and figured I’d jump back in with some spent grain bread. I love the flavors and aromas the spent grain gives to the bread. I’ve mentioned it before, but…

Spelt + Rye Standard Bread

I really love how adding a little bit of rye flour to a loaf can give it an extreme boost of complexity. In this loaf I added some spelt flour as well. Schedule: I based this loaf off of my bakers yeast schedule. Ingredients: Dough 420g bread flour 50g spelt flour 30g rye flour 390g…

Black Rice Flour Standard Bread

Summer struck Northern New Mexico with some wicked temperatures and living in a house with no A/C means severely limiting oven usage. After a couple month hiatus from baking, monsoons have started up again and temperatures mellow at in the late afternoon. My first loaf back is an experiment using some black rice flour to…

Spelt Flour + Rye Sourdough

The perfect sourdough recipe has been my goal for a few years. Between battling with varying ambient temperatures, trying to find a culture that ferments consistently and getting my schedule dialed in, there’s a lot to take into account. I’m getting pretty close with this spelt and rye flour recipe though! Schedule: I based this…

Blue Corn Pizza Dough

Adding some cornmeal to your pizza dough adds a nice texture that you don’t get when using plain flour. I always like to keep some blue cornmeal on hand and put some in this pizza dough. This recipe makes enough for 4 pizzas, each about 12″ in diameter. I like my crust thin and crispy…

Sourdough Culture Comparison

I started a new sourdough culture using wild yeast and bacteria from a naturally fermented apple cider. In this experiment I made two identical loaves of bread with the only difference being the sourdough culture each one got. The new wild apple cider culture was only about a week old at the time of this…

Base Sourdough Culture Loaf

I did a side-by-side experiment with my existing sourdough culture (this loaf) and a newly created starter based on a wild cider culture. The actual experiment will be in a separate post, whereas this one simply outlines the results of this culture’s fermentation. Schedule: I based this loaf off of my sourdough schedule. This sourdough…

Overnight 20% Spent Grain Loaf

I wanted to push the limits of what’s an acceptable amount of spent grain flour to use in a loaf of bread. I usually add about 10% but in this loaf I decided to up it to 20%. While the dough, and resulting bread, was definitely extremely dense, the taste and flavor is excellent. Schedule:…

Flaxmeal, Wheat bran w/ Oats Sourdough

I’m always searching for a great bread for toasting that’s packed with grains, wheat and fiber. While I’m not really too happy with how this bread turns out, I figured I’d post it anyway as a starting point for future experimenting. Schedule: I based this loaf off of my hybrid schedule. Since this uses a…

Sun Dried Tomato Pasta Dough

We recently got a pasta roller attachment for our KitchenAid stand mixer so I’ve been playing around with making different pasta. This attempt uses olive oil packed sun dried tomatoes that have been pureed and then combined with the rest of the ingredients. The tomatoes give it a really nice color and flavor. While this…