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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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…

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Smoked Gouda + Hatch Green Chile Bread

When the weather starts cooling down and Fall starts knocking on the door, it turns into Green Chile season here in New Mexico. Anywhere you go you get whiffs of green chile roasting. It’s one of my favorite times of year here. I bought about 5 pounds of freshly roasted Hatch green chile this year…

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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…

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5 Flour Sourdough

These ‘clear out the cabinet’ loaves came about after I was looking at all the random flours I had in my pantry. The five flours in this recipe are bread, whole wheat, rye, buckwheat and spent grain. These flours and flavors combined into a couple really nice loaves for sandwiches. Schedule Using the lazy sourdough…

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Oat + Walnut Standard Loaf

I wanted to make a loaf of bread that would be good for sandwiches, toast and garlic bread so I went with a recipe loaded with oats and walnuts. I love using walnuts in my loaves. They give a really good flavor and soften up nicely after baking. The oats also give a really nice…

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