Easter Sourdough with Honey, Almonds and Sunflower Seeds

I baked these loaves to take to an Easter BBQ. I wanted something that was good on it’s own, or with some meat piled on top. The subtle honey aromas and added twist from the sunflower seeds and shaved almonds was perfect! As a bonus, one loaf got a rabbit stenciled on top. Schedule Using…

Blue Corn + Whole Wheat Sourdough

When I was pulling some ingredients out for my normal sourdough, I saw a package of blue cornmeal staring me in the face. I decided to change up my standard sourdough with whole wheat and throw some blue cornmeal in there too. Schedule Using the lazy sourdough method is actually quite simple. The real key…

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…