When I decide on a loaf to bake, it’s typically one that can be used for a wide variety of things like toast, breakfast sandwiches, cheesy bread, dunking into soup on a cold day, etc… but every now and then I want to bake something that doesn’t fit that mold. For this bake, I went…
Category: Sourdough
Dough in these recipes are naturally leavened using a sourdough culture
Blue Corn and Walnut Sourdough
I’ve had some extremely fine ground blue cornmeal sitting in my pantry for a while and decided to bake up a couple loaves using some of the cornmeal. At only 8.5% of the flour, this gives it a nice flavor and color that makes these loaves unique. Walnuts help lend a little earthy nuttiness to…
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….
Green Chile + Cheese Sourdough
When autumn strikes in New Mexico, the smell of roasting green chile fills the air. I just picked up a sack of green chile to last me for the year and wanted to make some loaves with it. These are filled with green chile, cheddar and mozzarella cheese. Schedule Using the lazy sourdough method is…
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….
Walnut and Oats Sourdough
I love walnuts in bread. They give an almost buttery and nutty flavor and are perfect when the bread is used for making toast. The oats add some added silky softness to the crumb and help keep the loaves moist and soft even when the bread is toasted. Schedule Using the lazy sourdough method is…
High Protein Flour Sourdough
I’ve been playing around with various bread recipes using Ardent Mills Kyrol high protein flour. The protein percentage clocks in at 14.3% (compared to ~12% for bread flour and 10-11% for AP flour). The high percentage of protein means a lot more gluten development. This recipe tempers the high protein content slightly by adding some…
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,…
Multiple Flour Sourdough
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….
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…
Alegre Bread 