I’ve been trying to buy and experiment with different flours to get a better appreciation and understanding about how they affect the fermentation, rise, flavor and look of the bread. For this double batch I used some Bob’s Red Mill spelt flour as about 20% of the flour in the recipe. Schedule: I based this…
Category: Sourdough
Dough in these recipes are naturally leavened using a sourdough culture
Standard Sourdough
I have an experimentation problem. Whether it’s brewing, cooking or bread baking I rarely make the exact same recipe over and over. I’m always in the pantry looking for what new ingredient, spice or technique I can use for my next loaf of bread. It’s about time I rein myself in and go back to…
Sourdough Spelt + Rye w/ Caraway Seeds
In the week or two surrounding St. Patrick’s day I ate my fair share of Reuben sandwiches and really started wondering why I never tried making a ‘Russian Rye’ style bread that you typically see used with Reubens. I’m a little late to the game but this bread turned out wonderful. The caraway seeds give…
Spent Grain Sourdough
I love being able to turn what would normally be composted or trashed into something delicious. Spent grain is what’s left over after removing all the sugars from malted barley and other grains during the mashing process of making beer. I dry the grain and grind it into a flour. At about 10% of the…
Cranberry + Walnut Sourdough
The tart bite of cranberries combined with the crunch and earthiness from the walnuts has made this my go-to bread lately. I use this bread for toast, breakfast sandwiches, pressed lunch sandwiches and to soak up soups and stews. Schedule: I based this loaf off of my sourdough schedule. Since this is a 100% naturally…
Red Chile + Piñon Sourdough
I really like using local ingredients in my bread. One thing we don’t have any shortage of out here is red chile. I use red chile powder on just about everything but hadn’t used it in a bread yet. Adding some piñon (pine nuts) also gave it a local twist. The red chile powder gave…
Blue Corn + Rye Sourdough
When used in smaller amounts, blue cornmeal can lend a great light blue/purple color as well as some texture when eating it. Mixing in a little bit of rye flour helps accentuate those flavors. Schedule: I based this loaf off of my sourdough schedule. Since this is a 100% naturally leavened bread, I created a…
Green Chile + Cheddar Sourdough
Living in Santa Fe, New Mexico, we live and breathe green chile. There’s nothing better on a cold Fall or Winter day than a hearty bowl of green chile stew. This bread takes some fresh roasted green chile plus some pepperjack cheese and turns an ordinary loaf into something you can’t stop eating. Whether you…
Turmeric + Almond Sourdough
Turmeric is a great addition to just about any food but it really makes bread pop with vibrant yellow tones and subtle hints of an exotic flavor. The shaved almonds thrown in give an unexpected crunch and texture. Schedule: I based this loaf off of my sourdough schedule. Since this is a 100% naturally leavened…
Alegre Bread 