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…
Category: Sourdough
Dough in these recipes are naturally leavened using a sourdough culture
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…
Bacon, Smoked Gouda & Hatch Green Chile Sourdough
I really loved the combination of smoked gouda and green chile in my last loaf and I wanted to expand on the savoriness by adding some chopped bacon. The results did not disappoint! The smokiness from the cheese combined with the roasted and earthy notes from the green chile combine extremely well with the bacon….
Bread Flour + Spent Grain Sourdough
I wanted to have some more bread on hand and hadn’t made a loaf with spent grain in a while. I threw this one together on a whim and it turned out tasting really nice. Schedule Using the lazy sourdough method is actually quite simple. The real key to this method is that you can…
Roasted Bell Pepper + Sun Dried Tomato Sourdough
Cold weather = soup weather, which means using up a ton of bread for some soup dunking. We already blew through all the Paprika + Pepperjack sourdough I had baked last week and it was time to make something else that leaned more toward the savory side. I looked through the fridge for inspiration and…
Paprika + Pepperjack Sourdough
I’ve been devouring so much bread lately. Between garlic bread, soups and sandwiches, I can hardly keep bread more than a few days before I need to start planning my next bake. I like having some savory bread around since they’re awesome to dunk into soup. One that I really remembered loving in the past…
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…
Whole Wheat + Spent Grain Sourdough
My sourdough culture had been sitting, mostly neglected, at the back of my fridge for the last two months. I finally decided it had been long enough and pulled it out and fed it a few times earlier in the week and then baked this delicious double batch today. Whole wheat flour mixed with some…
Dark Rye + Spent Grain Sourdough
Monsoons finally hit here in Santa Fe which really helped cool the house down. I hadn’t baked bread recently because cranking the oven to nearly 500’F for almost 2 hours when it’s already 85’F in the kitchen just wasn’t appealing. I decided my first loaf back was going to be a hearty rye and spent…
Alegre Bread 