Flaxmeal, Wheat bran w/ Oats Sourdough

I’m always searching for a great bread for toasting that’s packed with grains, wheat and fiber. While I’m not really too happy with how this bread turns out, I figured I’d post it anyway as a starting point for future experimenting. Schedule: I based this loaf off of my hybrid schedule. Since this uses a…

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Sun Dried Tomato Pasta Dough

We recently got a pasta roller attachment for our KitchenAid stand mixer so I’ve been playing around with making different pasta. This attempt uses olive oil packed sun dried tomatoes that have been pureed and then combined with the rest of the ingredients. The tomatoes give it a really nice color and flavor. While this…

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5 Flours Country Bread

I took a look at my pantry and saw several jars, bags and containers of random flour I’ve been using over the last few months and thought ‘I wonder what would happen if I put all of this into one loaf?’ This bread has a lot going on. Using bread, spelt, whole wheat, rye and…

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Spelt Flour Sourdough

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…

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Stout Beer + Oatmeal Bread

Bread using only beer instead of water? Let’s give it a shot! This idea has been tossing itself around in my head for a while and I figured it’s finally time to give it a try. I used a sweet milk stout for all of the hydration in this bread and also threw in some…

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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…

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How to Make Spent Grain Flour

Spent grain is the term given to grain that is left over after the beer making process. When brewing beer, you add grain to hot water to extract all of the sugars in a process called mashing. The resulting sugar water is called wort and is then boiled with hops. After mashing, the grain can…

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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…

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Extra Crispy Pizza Dough w/ Sourdough Discard

Pizza doesn’t have to be a time consuming process and can usually be made with stuff in your fridge or freezer. This pizza uses some of my sourdough starter discard and a little bit of yeast. It’s a very low hydration dough which made for a really crispy crust which is something I’ve been searching…

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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…

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