I ran out of bread a little while ago and needed to restock my freezer with some. I always seem to go back to the basics when I want some hearty and tasty bread on hand. These sourdough loaves have dark rye and whole wheat flour in addition to bread flour fit the bill perfectly….
Category: Recipe
These are full recipes that you can replicate in your own kitchen
Green Chile + Gruyere Sourdough
We just got our fresh batch of 2022 Green Chile so I wanted to use the last pack of the 2021 batch that was lingering in the freezer. What better way than to whip up a quick Green Chile cheese bread. Schedule Using the lazy sourdough method is actually quite simple. The real key to…
Marbled Sourdough
I’ve wanted to make a marbled sourdough for a while but never got around to it. With a break in the hot weather, thanks to the annual monsoons, I was able to fire up the oven again and test out this method. I’m really happy with how the results came out! Schedule Using the lazy…
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…
Alegre Bread 