“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….

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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…

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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…

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Spent Grain + Whole Wheat Standard Loaf

My sourdough culture has been acting up lately (really low gluten development), so I wanted to go back to basics with a standard bakers yeast recipe. If you’ve read my previous posts, you’ve probably seen how I really like using spent grain flour in my loaves to help give it an extra boost of whole…

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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…

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Multiple Flour Standard Loaves

I was running low on bread (and time) so I whipped together these loaves using multiple flours and bakers yeast. The bread has an excellent crust and crumb and smelled amazing while baking. The sound of the bread cooling when I took it out of the oven lasted quite a while too! Schedule: I based…

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Valencia Mill Standard Loaves

A friend of ours had some flour from a mill here in New Mexico and wanted me to try baking some bread with it. The mill is Valencia Flour Mill and I used some of their unbleached flour in these loaves. Schedule: I based this loaf off of my bakers yeast schedule. Ingredients: Dough I…

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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…

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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…

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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…

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