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…