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…

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…

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…

“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….

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…

Habanero Pepperjack Cheese, Guajillo Pepper and Bacon Sourdough

That title is a mouthful! But that’s exactly what you’ll be doing when eating this bread. This bread is beyond delicious with the overwhelming amount of spicy and savory flavors. I had a block of extremely spicy habanero pepperjack cheese sitting in my fridge just begging to be put in a bread. I had also…

Overnight Loaves w/ Garlic and Rosemary

Garlic and rosemary is a great combination and one I definitely need to use more often. You’d typically see these ingredients in a focaccia or in an olive oil dip for bread, but putting them in the bread themselves turns an ordinary loaf into an aromatic and savory masterpiece. Schedule: I based this loaf off…

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…

Spent Grain + Whole Wheat Standard Loaf

My sourdough culture has been acting up lately (really low gluten development), so I wanted to go back to basics with a standard bakers yeast recipe. If you’ve read my previous posts, you’ve probably seen how I really like using spent grain flour in my loaves to help give it an extra boost of whole…

Bacon, Smoked Gouda & Hatch Green Chile Sourdough

I really loved the combination of smoked gouda and green chile in my last loaf and I wanted to expand on the savoriness by adding some chopped bacon. The results did not disappoint! The smokiness from the cheese combined with the roasted and earthy notes from the green chile combine extremely well with the bacon….