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…
Category: Bakers Yeast
These recipes use bakers yeast for fermentation
“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….
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…
Multiple Flour Standard Loaves
I was running low on bread (and time) so I whipped together these loaves using multiple flours and bakers yeast. The bread has an excellent crust and crumb and smelled amazing while baking. The sound of the bread cooling when I took it out of the oven lasted quite a while too! Schedule: I based…
Valencia Mill Standard Loaves
A friend of ours had some flour from a mill here in New Mexico and wanted me to try baking some bread with it. The mill is Valencia Flour Mill and I used some of their unbleached flour in these loaves. Schedule: I based this loaf off of my bakers yeast schedule. Ingredients: Dough I…
Smoked Gouda + Hatch Green Chile Bread
When the weather starts cooling down and Fall starts knocking on the door, it turns into Green Chile season here in New Mexico. Anywhere you go you get whiffs of green chile roasting. It’s one of my favorite times of year here. I bought about 5 pounds of freshly roasted Hatch green chile this year…
Oat + Walnut Standard Loaf
I wanted to make a loaf of bread that would be good for sandwiches, toast and garlic bread so I went with a recipe loaded with oats and walnuts. I love using walnuts in my loaves. They give a really good flavor and soften up nicely after baking. The oats also give a really nice…
Turmeric + Almond
I remember really liking the savory flavor of my last Turmeric + Almond sourdough loaf so I decided to make it again. Due to time constraints, rather than using my sourdough starter, I used bakers yeast. The color of this bread is ridiculously yellow. Schedule: I based this loaf off of my bakers yeast schedule….
Alegre Bread 