I’ve been meaning to experiment a little more with my loaves and I’m starting to check off some recipes I’ve had in my backlog. These “Umami Bomb” loaves are loaded with red miso, dry seared green onions and sesame seeds to give a huge umami boost. These are perfect for breakfast or pressed sandwiches. Schedule…
Category: Experiment
These are experimental recipes that may or may not produce great results
Munich Dunkel (beer) Sourdough
With the days getting shorter and evenings much colder, I wanted to try my hand at making some bread using beer instead of water. As an avid home brewer, I don’t have a shortage of beer on hand and decided my most recent brew, a Munich Dunkel, would be the perfect addition to this bread….
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….
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,…
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…
Pumpkin Shaped Pumpkin Sourdough
The Aspens are changing color and the nights are getting chilly which means Fall is here! In honor of Fall, I wanted to try my hand at making a pumpkin shaped loaf that had a hint of the flavors of a pumpkin pie. I ended up pretty impressed with my first try at this style…
Sourdough Pretzel Buns – Trial #1
After having a successful batch of pretzel buns with bakers yeast, I wanted to try making some with my sourdough culture. I made this recipe and method to fit my schedule and was fairly happy with this attempt, although there are definitely things to improve on. I scaled this recipe down to make 5 bratwurst…
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…
Alegre Bread 