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….
Category: Experiment
These are experimental recipes that may or may not produce great results
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 